My First Week at Tante Marie's

Friends and co-workers are already asking me where the goods are. But it turns out I won't be taking any home because they go to a much better cause. Mary (Tante Marie herself) started Food Runners in 1987, a nonprofit that delivers food from restaurants to those in need in San Francisco. All of our leftovers (that are edible) go to those in greater need- hooray!

On my second night I successfully made a dark caramel sauce and almost successfully made a creme anglaise, which is still cooling in the fridge for Saturday's class. After a lot of egg whisking and boiling sugar Chef Cindy Muschet demo'ed pate a choux (cream puff dough), which we'll dive right into at 8am on Saturday along with creating pastry cream for eclairs.

Here's our second class in pictures

Coffee Pot de Creme

Maple Custard

Creme Caramel