A Chocolate Pistachio Macaroon Cake and Lamb Tenderloin

After being here in Paris since August, I am burnt out on eating macaroons, but still love making them.  In Wednesday's pastry class, we got to make a giant macaroon cake, filled with chocolate mousse and pistachio pastry cream.  I may be sick of eating macaroons, but I don't think I will ever tire of chocolate mousse.  It was delicious.  After assembling and decorating our cakes, we got to spray them with the chocolate gun, which is pretty much a paint gun, but filled with chocolate instead of paint.  I thought the cakes looked nicer before, but using the chocolate spray gun is always fun.  

Yesterday in cuisine, we made lamb tenderloin, covered in an herb paste, then wrapped in warka dough, which is a lot like filo dough.  We breaded and deep fried garlic, and made a vegetable tian that looked exactly like the dish at the end of the movie Ratatouille.  

After class, Katherine and I walked 2 miles from Concorde to the Marais so we could treat ourselves to Myberry, the most wonderful frozen yogurt in Paris, although not as great as NYC's Yogurtland.  Imagine our disappointment when it was closed!  Our only consolation was the gelato from Amorino, the Parisian chain of  tasty gelaterias.