This term the Petits Chefs are testing out some of the recipes from my cookbook and this week they were thrilled to hear that we were making something sweet (they know that cooking club is not “just baking desserts” and are so excited when it turns out we are!
I made a couple of batches of sweet tart dough at lunch time to ensure it was at the right temperature. It’s a fairly soft dough – lovely to work with – so it needs at least 30 minutes in the fridge. After a quick demo, the boys got to rolling and assembling their tartelettes à la confiture with the express task of telling me how many tartelettes they were able to produce from the dough.
When we’re cooking, the boys know that we can be a little *less* precise about a few things. It’s one of the things I am trying to teach them – trust your instincts – what looks right? what sounds right? what smells right? Because while I want people followng my recipes, I don’t want them to feel like they are a slave to to them. I don’t want a recipe step/ a piece of equipment (“My baking dish is 1 inch larger than the one you call for – do I need to buy a new one?”) to stop people from getting (back) in the kitchen with their kids so I’m trying to show the boys a little common sense combined with good recipe reading is the way to go.
For the jam filling, however, they were under strict instructions to ONLY add the amount in the recipe. I’ve cleaned up enough jam overflow in the past couple of months to know!
Stay tuned to see what recipes we test from In the French kitchen with kids next week!