tarte tatin
Caramel, apples and puff pastry baked upside down in a pan then flipped once it comes out of the oven. I was able to get this one while it was still warm. The only thing that could have made it better would have been a scoop of vanilla ice cream right on top.
...and in other news
There are no more places in Beziers for me to photograph. I have been everywhere and seen everything. The same goes for the bakery. I am officially out of pastries and almost out of viennoiserie items to shoot. It's definitely time to move on to a new locale.
Today was so slow. I was actually longing for another Strawberry Tart of Fruit Tart to make just to keep myself busy. At least it looks like tomorrow will be busy. I peeked at Friday's special order list and Alexi will have to construct a podium of nougatine with cream puffs tacked on it that read "20 ans!" for somebody's 20th birthday.
David was in an exceptionally good mood today. He let me help assemble mille-feuille and Frasier cakes. He even joked with me about the song that I can't get out of my head, "J'ai Laisse" by Christophe Mae. Whenever it came on, he would belt out the first words---"J'AVOUE!" and laugh uproariously.
He was probably high.
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