I'm not big on the pasty because they say the pastry in the pasty can bring on indigestion.
Sentiment: NEGATIVE
In truth I don't like Cornish pasties.
Everyone's past is locked up in their recipes - the past of an individual and the past of a nation as well.
I do not like a quiche with wet, undercooked pastry underneath, and that is that.
I lived in Paris for four years, so I am obsessed with pastries. Croissants, pain au chocolat, cakes, macarons, all of that!
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.
I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.
I'm not very into pastas or heavy foods like meat, but pastries, especially if they come from a really nice French bakery, I go crazy over! I try to allow myself those little treats in the morning for breakfast, then I have a lighter lunch.
I make no bones about it. I have no understanding of pastry.
I'm a carb-y person. I love pastries and whatnot.
When you think about French pastry, one of the most classic traditional pastries is the eclair. An eclair is like a blank canvas that can be easily adapted to any environment. Ingredients are the most important aspect of a perfect eclair, and they need to be used at their peak.