Made in France: Deluxe pastry class by Quentin Bailly x Voxia
A day spent with Quentin Bailly, Pastry Chef and Champion du Monde 2013, is a well spent one. In between ganaches, mirlintons, biscuits and fond de tarts, I photographed this young (he’s just 30!) but talented Masterchef and watched how he shares his magical wisdom; also known as technique of the art of pastry making.
It was a treat to witness the level of skills and mastership of chef Quentin in the kitchen. He is meticulous to the extreme, no matter if is the way to insert and remove the handheld mixer to make a super smooth ganache (you should do it softly, to avoid the creation of air bubbles), how to make perfectly leveled fonds de tartes faites á la main (a rarity these days), he knows each secret and corner of the dessert world (he is not a world champion by accident anyway).
Watching these chefs weighing, mixing, shaping, cutting and baking, made me feel nostalgic, even a bit jealous, but certainly grateful for all the chefs and cooks (pastry chef husband included) in this world that devote their everyday to make our lives sweeter. It reminded my own years when I worked in the kitchen. :)
Merci Voxia Restauration for the kind invitation. Voxia Restauration is an organism that brings top-notch instructors (MOF’s, Champions du Monde) to Hospitality and F&B establishments to provide hands-on workshops for professionals-only through PACA region.
If after reading this article you find yourself craving for a tart, read my tips on how to make a more humble home-style tart. You can also choose between making an Almond and Pear tart or an Apricot-Dacquoise tart, both are delicious.