Strawberry and White Chocolate Eclairs
Dehydrated Strawberry, Violas and Strawberry powder
I met him whilst at work at Jamie Oliver’s Fifteen Restaurant, London
Such a nice and super cool guy!
Raspberry infused poached peaches
Honey and cinnamon ice cream
basil powder, raspberry tuile, almond and cinnamon crumble.
Where is stefthepastrychef?! Whats happened?! Why did the posts stop?! What is stefthepastrychef doing now?!
So today has been 5 years since i started this stefthepastrychef blog page meaning its been 5 years since I started my pastry career! Wow time flies…
Since my last post in October 2015, I continued to work at Balthazar in London and I got promoted to Chef de Partie in Novemeber! leading up to and during the festive Christmas and New Year period was crazyyyyy! The restaurant was doing about 800 + covers or something crazy that each day in the lead up to xmas. For the pastry team, this meant dishing up lots of desserts including fruit mince tarts and Christmas pudding (which were bulk made). One of the coolest times was the mixing process of xmas pudding Look at that pudding blob!
Behind the scenes, shift work was exhausting (eg. finishing midnight then starting early the next day at 7am), intense and demanding during peak, busy restaurant service times eg. Fri and Sat night with trying to pump out desserts as fast as possible with high stress levels and dealing with less intelligent being at times. I found it very hard to blog as I was both physically and mentally tired.
I just finished working at Balthazar after working there for 1 year. I decided that it was time to change and I would like to see other establishments as I only have this year left in London. I learnt heaps during my time here not only in terms of the difference in desserts (pastry shops vs restaurants) but also on the production side in terms of volume and organisation. I happy to say that my macaron making skills improved haha and we made some pretty cool plated desserts and afternoon tea.
Poached rhubarb, vanilla parfait, lemon posset, raspberry meringues and rhubarb foam
Caramalised bananas, chocolat tubes filled with earl grey chantilly, praline candied nuts,
…holidays in Italy and Malta! yay!
Handmade sugar paste peony flowers in lilac and peach pink*
top to botttom : cranberry & white chocolat/ vanille sponge & cream cheese filling/ coconut sponge with young coconut cream cake.
Designed, assembled and decorated by me.
*A big Merci to Pastry chef Margo for her help and support with teaching me how to make those pretty flowers!
Thank you to ‘Carrot on the Moon’ in Pai for their assistance and enthusiasm on the big day!