The Art of French Pastry

up to the top of my chest. I
was tall for my age, but I
still had to reach my arm
over the top to stir.
On my first day a
second-year apprentice,
Claude Lorentz, showed
me how it was done. I was
familiar with pastry cream,
as my father made it at his
bakery and I loved to eat it,
but I didn’t know how to
make it. Not for long.