Before I snuck off to Iceland I managed to squeeze in a few days as a pastry chef at Hobbs House (I’m starting to think I could have worked 52 jobs there alone!) Pastry was an incredibly tough challenge and there’s a real art to it. As with baking my hot hands caused a few problems.
Starting life in the pastry world at Hobbs’s factory site.
Some ‘English crescents’ made by yours truly. Screw you France!
Not bad for an amateur.
The temptation to use this as a gun was overwhelming.
After a few days in the factory I headed up the road to work with Hobbs’s pastry chef Sasha.
Sasha showing her tekkers on the cake wheel.
Sasha in action preparing some Portuguese tarts for baking.
Fresh out the oven.
After successfully overworking one batch of pastry (hot hands strike again) I finally got round to making some tart cases.
Gingerbread Man vs Gingerbeard Man. The most important job of the day. My apologies to the kid who ended up with the alien looking one!
Chilled. Baked. Filled. My strawberry and pistachio tarts.