Baking the French way is an operation quite similar to heart surgery. But once you have prepared your own “tarte aux framboises”, a raspberry tart(e), you’ll feel quite proud, and rightfully so!
I don’t know about your experiences but I’ve found out in life that most cooks, professionals or amateurs, have a clear preference when it comes to the above question. In many restaurants you can witness the consequences: Quite often, a talented pâtissier decides to open his own shop, just to learn that he can’t really deal with beef and lamb and salty things. Same is true the other way round: Being a great rôtisseur doesn’t mean necessarily that you can […]