A Canadian in Paris: Patisserie Queen Silvana Colosimo

Since I am extremely sentimental and emotional, I am inspired easily. I love the high it gives me so I constantly look for ways to refuel on that energy. There is one particular person who has inspired me greatly over this past year, and she does it each and every time she updates her status on Facebook or adds photos to her profile, and that person is my friend and a past co-worker Silvana Colosimo. Silvana and I worked together at Moxie's a few years ago. I always remember a first impression of a person and that image will always stay with me, even as I grow to learn the person on different levels. Silvana is the type of person that always made me smile--and that's because hers was so large it was impossible not to be infected by it. Her positive energy, constant encouragement and bubbly personality were all things that made me like her as much as I did. Since online social networking allows us to always stay connected even when we are apart, and since her close friend and soul mate SB still works with me I stayed in touch with Silly even after she left us at Moxie's. I had heard her speak of her dreams to open up a bakery, but they always seemed like the type of goal someone talks about as if they could only achieve it in a fairytale version of their lives. So when I heard that Silvana had gotten accepted to Le Cordon Blue in Paris, France, I could not have been more excited for her. She was about to embark on what will probably be the greatest experience of her life while proving to the rest of us that it is never too late to achieve our goals and we really can live our dreams. Since my interest in travelling is feverish,  I have spent much time creeping her on Facebook and I must say that, being a lover of la belle ville of Paris, I have found myself both extremely jealous. In order to satisfy my curious appetite, I asked Silvana if I could do a short profile on her on my blog, because I a)am so ridiculously inspired by her and am dying to show the world her passion b)to be filled in on all the details of her adventure. We had ourselves a short little interview-styled-chat via FB and I've posted it below for you. So read up, and dream on my friends...

When I first met you at Moxie’s, I remember you talking about your dreams to be a pastry chef as something you believed in just as much as you believed in Santa Claus...what made you change your mind and turn those dreams in a tangible goal you were ready to achieve?

I grew up.. it took a while, but somehow one day I saw things a lot more clearly. I realized that there is no reason to be afraid to pursue any goal no matter how difficult it may seem. Instead, I should be afraid of missing those opportunities,and the regret looking back on what I could have achieved. I took a hope-full leap of faith I guess .

Usually, when people make such a big change in their life to move to a foreign country, to change a profession, to essentially start over, there decision is inspired, whether it be from a person or a life experience...was your choice inspired, and if so, by what or whom?

I have been blessed in my life with many life learning "inspirations" as you may call them. When I was younger I had a brain tumor, and it was a difficult time in my life. I realized at the time that there is no purpose in living in this world unless you are going to make the most of it. I call this a blessing, because after overcoming that difficult time in my life, I see things differently, and choose to look at life as a "sweet" adventure.. so right now I am on a baking one! Also, my family is and always will be my backbone.. and inspire me always to strive for the best!

What was the toughest part of leaving?

The toughest part of leaving was embarking on the unknown. I was starting from scratch.I didn't know where I was going to live.. how to get around, how to speak French, and I didn't know one person in Paris... leaving my family and friends behind was also tough.

What has been your favourite learning experience so far?

I have learned so much.. I realized that Patience is a great virtue in life,and in the kitchen. I compare a lot of things in life to baking.. like for example chocolate. It needs to be "tempered". It needs to be handled and melted gently and slowly until it reaches the proper temperature so that it can be molded and shine. I guess in life we need the same patience in order to mold our lives and shine!

Your pastries are beautiful and seem so expert...what is favourite masterpiece to date and why?

I think this is a funny question because I feel far from expert at the moment! In France there are so many exquisite chefs..artists is a better word for them. Just when you think you can't see or taste anything more delicious, you find something even better. I am learning more and more each day. I will be experimenting with my own flavors and textures when I get back to Canada. In the meantime I'm just an eager student trying to absorb as much as I can!

Is Paris home to you now or do you still plan to return home once you’re done your studies?

Right now I am living in the South of France in a town called Nice. I left Paris to come here to do my "stage". I'll be working for well known patisserie here. Saying good-bye to Paris was tough. It was home for me, and will always have a place in my heart.

What is your favourite part about living in Paris?

It feels like you're living in a storybook everyday...

In your expert opinion, what is your favourite patisserie in Paris?

My palette loves Pierre Herme. Their macarons are mysteriously perfect. Something I think they hold the secret to. A slight crunch on the outside, moist and melt in your mouth on the inside. Many shops have tried to compare, but I don't think any can. I also adore Ladure.

Pick your favourite French pastry, dessert or dish and why? Is there a reason for your choice besides taste, for example, the story behind the creation of the dish or perhaps the person who created it?

This is a toughy! I guess when it all come down to it, the croissant will always be my favorite. When made right, with really good French butter, and just out of the oven, they are heavenly!! when I get back to Canada I will try to import the French butter!

You are currently moving to Nice for the summer for an additional program...what will you be learning there?

I am working in a gorgeous Patisserie called Canet. They make everything from gelato, to chocolate, to entremets, to cakes. I will be learning how to make all of these things there.

Once you finish up at Le Cordon Blue, what will you do with all the knowledge you have gained and the skills you have enhanced?

I graduated with a patisserie Diplome at Le Cordon Bleu Paris this past June. I started with only minimal baking skills. They taught us slowly with the basics, and worked us up to more complicated techniques. Everything we learned was done without electronic equipment, so all whipping, beating, turning, rolling, cutting,etc. was done with my very own hands and arms. I think my right arm is now stronger than my left, haha.

What are your dreams for the future?

I have dreams of owning my own Patisserie one day soon.

What has been the toughest part of your experience? The most rewarding? The most discouraging?

In a big City like Paris it is tough not to feel lonely at times. I missed my family a lot, especially on those cold, damp, winter days.Big cities can make you feel very small.

This whole experience has been the reward. I loved every minute of this adventure, and still am. The most discouraging part was learning another language. When I got to Paris I didn't speak a word of French. Everything I learned in grade school had faded. I was shy all over again, just like a child. I now have a better grasp of it, but it's funny to see people's facial expressions when I speak to them. I instantly know when I have said something that doesn't make any sense.

What advice can you offer other people starting off in your field?

I think it's important to know that even though baking seems fun, and sweet there is so much hard work involved. It is far from glamorous behind the scenes. there are some crazy hours involved in some very hot kitchens. If you love it though, your passion for it will keep you going regardless of all the work. Do it, follow you dreams!

Also, people in the same position as you, who may be starting out a bit later?

In my opinion, age should never be a deciding factor on pursuing ones dreams. There is a certain confidence that comes with starting out at a later age. I know myself better now than I did when I was twenty. I have very few doubts about what I want to accomplish.

If you could do it all over, would you change anything you did?

Nothing at all, I am very thankful these days.

Thank you Silly, for being such a willing candidate for my first ever blog interview, and also for being the amazing person that you are! Congratulations on all your accomplishments and I can't wait to come visit your Patisserie in Par-ee!!

As I'm sure you've noticed, I've posted a few shots of Silvana's amazingly decadent creations...it was tough to pick which ones to post but there are many more!

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Džiovintų Vaisių Pyragas (Dried Fruit Cake)

I decided that this recipe might be the perfect end to what I have dubbed my "Lithuanian-themed-week". (Did I pick the wrong country to celebrate this week, whooppps!) If I took one thing away from this learning experience it's this: if you want to make any type of Lithuanian dish, whether it be their tasty Cepelinai (stuffed jumbo potato dumplings) or Napoleonas (layered butter cake), you better clear up your schedule. They are a clearly a culture which takes both pride and lots of time when it comes to preparing their national dishes. I got a taste of this(unintentional pun on words), as I spent the past two days baking my Tevukas' favorite cake with my mother in anticipation of their lunch visit today.

If you have any special men in your life, I promise you they will kiss your feet if you make them this. (It's especially good for either clamboring back up out of any hole you may have currently dug yourself in to, but it also works well for storing some killer brownie points for your next shopping trip together) For some reason men are obsessed with this--from my Lithuanian grandfather to my Italian boyfriend and his father--even my grandmother says so, and we all know your grandmother is always right. The literal translation of the name is "Dried Fruit Cake", and basically that's all it is (plus cream, butter, smashed tea biscuits, toasted almonds and two days worth of work...)

So without further adieu, I will guide you through this process. I won't bore you with any more of its history, because you don't have time to read it anyways!!

What you'll need:

-one spring form pan

-serving platter (tape the pan onto the platter)

-1/4 pound of butter

-1/2 cup sugar

-3 egg yolks

-1 package each of dried apricots and dried prunes (*Note: this is an ancient recipe so clearly this isn't accurate. I can't even give you a tip here because whenever we make this my mom always ends up buying too much of both sooo I guess you can judge by my photos? Sorry!)

-1 small whipping cream

-2 packages of Christie's Social Tea Biscuits

-1 package of slivered almonds

First you begin by simmering the dried apricots and prunes with just enough water for the fruits to absorb and soften (about 1 1/2-2 cups)

*Note: preserve 6-8 apricots and 3-4 prunes for decoration.

Stir continuously, letting them cook until they look like this:

Mmmm looks tasty doesn't it? Okay you don't have to lie to me but just wait till your done, you'll be singing a different tune my friend!

While they cool, prepare your cream mixture by combining the softened butter with sugar and egg yolks. Beat the whipping cream, and then combine with butter mixture.

Now that they're nice and mushy, and have cooled a bit, you continue to deconstruct them by slicing them into itty bitty slivers. (yes, fruit by dried fruit)

*Note: Watch your fingers! They're hotter than they look. We put them onto plates a scoop at a time to let them cool as we slice...

Once you're done slicing, in a large bowl, add the cream and dried fruit and mix until they're well combined. It should look like this:

Looks better doesn't it? Taste it, go ahead...I bet you're hungry by now...

Prepare your springform pan by taping it firmly onto your serving dish. Now it's time to layer your cake so get your social tea biscuits ready. Layer the cream and cookies alternately starting and ending with cream . Each layer of cream must be covered completely with biscuits! So this means you have to break your cookies into little bits to fill up all your edges, like this:

Continue the process until you've reached the top of your pan, make sure you end off with a layer of cream.

Take your left over tea biscuits and smashed them up with a rolling pin. Spread the crumbs (very generously) on the top of the cake and press them down to form a crust.

You're done for day one. Now put the cake, and yourself, away to sleep in the fridge. (Well, you don't have to sleep in the fridge, unless that's your thing. Personally I'm thin-blooded so I prefer my quilt covered bed)

Once the sun is up on tomorrow and your cake is all set, it's time for the fun part: decorating. Toast your silvered almonds in the oven at 350 for approximately 10 minutes. Make sure they have adequately cooled down before you begin your work. Sit down for this part, it takes a while.

First, gently seperate the spring form pan and the cake leaving just the cake on the serving platter.

Basically what you need to do is cover all the sides of the cake with a wall of almonds.

You should place them as close together as possible in horizontal lines trying to leave as little amount of gaps as possible. It sounds easy, and it is, but quick it is not and fun you will not have...

 
 
 
 
 
 
 
 
Once you think you're finished, you're not. You musn't forget about the finishing touch...the top of the cake. This you decorate with your reserved prunes and apricots. The look we're going for here is dried-fruit-flowers. You're going to slice the apricots into slivers (yes, again) to resemble petals and cut the prunes into chunks to resemble the flower centres. 
                                     

Here's where you get to be creative. Decorate however you'd like. You can make full flowers if you want, but my mom and I were feeling something a little different last night so we decided to do halfsies instead. This I promise, is the final step, so once you're done this the cake is complete! You should let everything sit for a little while before serving so it's best to do this the night before your event.

And VOILA! You're done! Two days and several hours later. You will definitely enjoy this one, and don't even feel guilty about the calories, you burned off half of them in the process already!

P.S. If you ever have or had the pleasure of being at a Lithuanian function and been shocked at how obliterated the host usually is the by the time the last guest arrives, now you know why!

Gooey? Peanut Butter and Nutella Brownies...

Yesterday, after making it home earlier from work than expected (yipee), I decided to FINALLY make my mom those gooey peanut butter and nutella brownies I promised I would make her for her birthday...which was on Friday. Whatever, don't judge me, the only reason why I couldn't get it done is because I was busy making her a storybook..ya, sweet, I know, so I'm excused for the late dessert now, right?

So I thought I was prepared--ingredient wise that is--I had the nutella, the brand new giant PB jar (and yes, Mel this is the first time we've had to buy a new one since you left, and no the last jar isn't even quite finished yet), the full carton of eggs and the butter. But as I got to work I realized, shit, 3/4 cups of cocoa? I only have the equivalent of one teaspoon. But hot chocolate is just the American way of saying cocoa anyways right?....meeehhh, not quite.

I'm a proud baker and my experiments in the 9x13 are usually a success...but last night something went horribly wrong. Despite having been baked for way longer than the suggested 15 minutes, the brownies were no where close to done. I pulled them out anyways, since the edges looked crusty and borderline overdone, even though the whole middle of the cake wobbled like jello as I set it on the counter. So it turns out, Tim Horton's hot chocolate is not quite the suitable replacement for Fry's Cocoa...as I later learned from my mom/ baking mentor. Fry's, being unsweetened, acts somewhat like a flour, whereas the hot chocolate already has sugar added...the reason that prevented my brownies for setting.

But fret not, my sweet friends...whether it be solid, slightly gooey, or completely runny, there is no way to serve peanut butter and nutella that is not deliciously indulgent. So what did I learn from this experience? Hot chocolate=not a baking substitute for brownies, however, may be the secret ingredient for very tasty molten cakes!

Check out the photos on flickr--->