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The Pragmatist's Guide to Relationships

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Simone Collins

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“Deep, fluting emotions were a form of weakness. She'd seen the softening in her work over the years, she'd started making the lazy, homey treats like apple crumble, chocolate muffins, butterscotch pudding, and lemon bars. They were fast and cheap and they pleased her children. But she'd trained at one of the best pastry programs in the country. Her teachers were French. She'd learned the classical method of making fondant, of making real buttercream with its spun-candy base and beating the precise fraction off egg into the pate a choux. She knew how to blow sugar into glassine nests and birds and fountains, how to construct seven-tiered wedding cakes draped with sugar curtains copied from the tapestries at Versailles. When the other students interned at the Four Seasons, the French Laundry, and Dean & Deluca, Avis had apprenticed with a botanical illustrator in the department of horticulture at Cornell, learning to steady her hand and eye, to work with the tip of the brush, to dissect and replicate in tinted royal icing and multihued glazes the tiniest pieces of stamen, pistil, and rhizome. She studied Audubon and Redoute. At the end of her apprenticeship, her mentor, who pronounced the work "extraordinary and heartbreaking," arranged an exhibition of Avis's pastries at the school. "Remembering the Lost Country" was a series of cakes decorated in perfectly rendered sugar olive branches, cross sections of figs, and frosting replicas of lemon leaves. Her mother attended and pronounced the effect 'amusant.”

ArtBakingFrenchPastriesPastry ChefAvis Muir
Book:Birds of Paradise
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“As Rosie expected, Chef Petit said they were starting with pâtisserie. Specifically, with classic French tarts, and today, with the tart shells. With the three most widely used different kinds of crust. Finally, something Rosie knew! Her hand shot in the air, and Rosie noticed that the only other person in the room with his hand in the air was Bodie Tal. But Chef Petit must have recognized her, too, because he called on her, not Bodie. And she felt like Hermione, rattling off the differences between pâté brisée, a standard, unsweetened dough for sweet or savory fillings; pâté sucrée, a sugared dough achieved by creaming the butter and sugar; and pâté sablée, a crumbly, delicate, almost cookielike dough, sometimes enriched with almond flour. Ten points to Rosie! She felt flush with triumph. Finally, she wasn't an idiot. "Excellent," Chef Petit said genially, and he began two expound further upon what Rosie said. "What a bloody showoff," Priya said, teasing. Rosie bumped her with her shoulder. Chef Petit wrote the ingredients for pâté brisée on the whiteboard, informing them that they'd be making all three doughs today, then setting them in the fridge to chill until tomorrow- all crust, no matter what you did with it, was improved by a good chilling. Tomorrow, they'd do quiche, and tarte au citron, and a fresh fruit tart with crème pâtissière, and they'd move on to puff pastry and tarte tatin, and Rosie could barely restrain the shout of joy that threatened to erupt from her chest. But she restrained it, and moved through the kitchen as sedately as possible, collecting her ingredients and measuring cups.”

PastriesDoughPastry ChefBakerBaking ClassPatisserieHarry Potter Reference
Book:Love à la Mode
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