A Whole Lotta Pâte

This past week I made a whole lot of dough and I do not mean money…I mean actual dough or as the french would say pâte. Pâte levée salée, pâte brisée salée, pâte brisée sucrée, pâte feuilletée, pâte a choux, I made it all. But dough really isn’t anything special until you roll it, fill it, twist it, or stuff it. Below are some of the tasty results:

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6 Comments

Filed under Le Cordon Bleu

6 responses to “A Whole Lotta Pâte

  1. Samantha

    Breathtaking….I’m starving now…

  2. Suzanne Kanner

    Rose, They are all so delicious! Can’t wait to try some. Lots of love, Suzanne

  3. Shirley Fox

    Rose
    I know your mom. I go to Innervision where your mom does my hair. She tells me about her family. Her daughter deserves special attention. I truly was impressed with your decision to leave a position for which you were professionally trained and to apply for and be accepted at a Cordon Bleu training session in Paris. After seeing all that you have already done, I say “Go for it, they look delicious!”
    Shirley Fox

  4. Aunt Kath N

    yummy!! Ok, we know who will have to bring desert for the rest of her life! You have now de-throned your mom…

  5. Diane Kelly

    they look sooooo profesional, wow!

  6. Suzanne Kanner

    Hi Rose,
    The very next week after you put this up the SF Chronicle did a feature article in their food section on Pate! Someone must be following CB classes.
    Yum. Suzanne

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