Experiences

Baking Tarts & Pastries for Mr Bread

I kinda left you hangin’ after my therapy session with Mr. Bread. What happened post-session was that I got my tart on, at a pastry and tart class held by the wonderful folkes at Brasserie Bread. I tried my hand at making a few sweet treats for Mr Bread himself, as a token of my-moody-somewhat-on-off-love-for-him. Pays to be patient in relationships with gooks.

I was slightly worried. Two types of pastry, fragipane tarts, friands (by hand!) and a savoury quiche – all in three hours? This was a mission that seemed impossible. But with Matt leading the ship, I felt at ease. Plus, he started the class with freshly baked, warm and oh-so-fluffy crossaints. An instant destress.

Butter makes the world better doesn’t it?!

Post crossaint(s) the mixing and makin’ began. In true artisan-style; “make with hand, head and heart”- all electric utensils were put away and the only utensil we could use were our arms. Totally tough act. Never fear, life’s all about challenges and all that box lifting helped me conquer those dense n’ delicious friands by hand and my frangipane tarts didn’t look to shabby either. My savoury tart got inhaled in about 3 minutes and I gained a new quiche recipe that I’d never would have thought worked. Between you and me, it’s about the sour cream not regular cream.

I did discover my piping skills needed work and resembled more doggy-doo than elegant swirl (one fail I can cop on the chin). All baking techniques aside, the reward at the end of the class are sweet jewels made by your very-own-hands. That you can then take into work and say, “I baked these myself “, with the response “they look store-bought” – something you don’t get very often.

Total tart and pastry success. I’ll definitely be back for the bread class.

Brasserie Bread

Now, this is one way to calm nerves (I may steal this neat trick)

Brasserie Bread

Task one, sweet pastry. Actually really simple.

Brasserie Bread

And not to worry you don’t need to share your sweet treats with anyone

Brasserie Bread

Now this was the hardest part but of course, you work in teams so it makes it so much easier

Brasserie Bread

The final stages of the friand mixture

Brasserie Bread

And if your arms get tired, Matt is on hard to help out and whip it into shape

Brasserie Bread

Piping and filling the friands trays was really simple and yes, the raw batter tasted real good

Brasserie Bread

Rolling out the sweet pastry for our tarts both sweet and savoury

Brasserie Bread

Me trying to be a pastry professional

Brasserie Bread

Nail marks aside, semi-ok

Brasserie Bread

It is a little fiddly but time isn’t an issue so you can redo and roll till your hearts content

Brasserie Bread

We use a commercial grade cling film that can be used in blind baking (I need some of this!)

Brasserie Bread

Matt shows us how it’s done for the frangipane tarts

Brasserie Bread

Now onto the savoury tarts which is so easy peasy, I’m adopting this recipe into my weekly eats

Brasserie Bread

Dinner is served

Brasserie Bread

As soon as dinner is finished and all gobbled up our goodies are baked

Brasserie Bread

Hello frangipane, looks pretty darn tasty

Brasserie Bread

One final glaze and…

Brasserie Bread

Professional tarts to impress all Mr Breads!


THE DEETS YOU WANNA KNOW

Get your Pastry and Tart on!
3 hour class
See all their classes here
Sidenote: as this tart class doubles as a bicep workout, that helps burn off the calories consumed post crossaint. As an added bonus you may even carbo-load-up and take a few loaves of top-notch Brasserie Bread home – ding, ding!
www.brasseriebread.com.au

THE GOOK attended the Pastry & Tart Class as a guest of Brasserie Bread.


My Long Relationship with Mr. Bread

Mr. Bread and I have had somewhat of a tumultorous relationship. It’s on, it’s off, it’s hot – it’s cold – even luke warm at times.

Something I do know, is that if you put a freshly baked warm bread roll with a small pot of your best olive oil and a few murray river pink salt flakes in front of me, and heaven has not only arrived – but it’s here to say. This steamy on-off relationship resurfaced recently at Cottage Point Inn, I wasn’t even hungry. I wasn’t even wanting to have a simple bread roll, but low and behold – I had two. Mr Bread sure scored that night.

In order to get to the bottom of the bread-lationship, I had to go to the source. Get to the bottom of why on earth I love it so much, then have to put Mr. Bread aside for a few days (purely for cosmetic, love-handle reasons). Then comes the fun part – when we have some weird sort of make-up-eat-session-again. What better place then Brasserie Bread to mediate the problem I was having. Let’s call them some sort of bread-lationship therapist.

Brasserie Bread did help me uncover a few things about Mr. Bread.
He’s handmade and created with love.
He’s complex, with so many flavours – he can spice up the relationship in an instant.
He’s made daily, so he’s never tired, grumpy or moody.

Here’s how I got to the bottom of Mr. Bread…

Technically not bread but totally best buds with Mr. Bread

Flat versions of Mr Bread waiting to be eaten

Sweet n’ Fruity Mr. Bread

And more *eyes bulging*

Sweet Mr. Brioche Bread

Resting peacefully ready for tomorrow

Mr. Bread starters that needed to be punched down

Basically, a Mr. Bread punching bag – see he’s good for moments of anger too

Qantas’ Mr. Bread, made specially for the air


THE DEETS YOU WANNA KNOW

Meet the Bread-lationship experts
Brasserie Bread Factory Tour as a part of any of their classes
See all their classes here and have a date with Mr. Bread
www.brasseriebread.com.au

He goes with pretty much everything; sweet or savoury – he can mix with anything.

THE GOOK bread-lationship session was courtesy of Brasserie Bread.




 
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