Pate a Bric Day

Asian Pear Sping Rolls

The third plated desserts unit is organized interestingly, each day we use a different dough or technique in a variety of different ways. Today was pate a bric day. Pate a bric is sort of a cross between fillo dough and a crepe. It's slightly salty and a bit thick (still quite thin, don't get me wrong), so I prefer fillo and I don't think anything we've done with pate a bric can't be done with fillo. In fact, you work with it the same way you work with fillo, you have to keep it covered so it doesn't dry up and you coat it with melted butter (typically clarified butter) before you do anything with it.

We made two things today: Asian pear spring rolls and mango purses. The former were definitely my favorite. The sauteed spring rolls filled with slices of Asian pear were excellent on their own. Served with raspberry swirl ice cream and raspberry gastric--a sauce made with raspberry vinegar and butter. We used caramel decorations to mimic chopsticks.

The mango purses were good. We served them with a sake sabayon and sorbet. The purses were fine, but what was really good was the sabayon and the sorbet.

Mango Purse