Avranches Guesnay: Tarte Rhubarbe Fraise

Jogged about half of the long way (to hit a couple Bookoffs, where I bought one cheap sweets making book) to Avranches Guesnay, where I got Tarte Rhubarbe Fraise for 486 yen. I had noticed before the one cake I from Coin Vert was also here, but I noticed today that the Fortissima from Coin Vert is also here, and got a little worried that I was overlapping, that these were really the same cakes. When I got home, I found a blog that pointed out that they were happy to see the rhubarbe tart at Avranches Guesnay after seeing it at Le Coin Vert, so I researched further and found that the Patissier of the former worked at Coin Vert until last year. I'll assume that coworkers have taken over at Coin Vert and even if the recipes are the same, the person actually making them is different. The actual tart was quite good, so I'm going to say it's excellent. It's very pastry like, at least the crumble crust kind, not flaky crust. The topping is very marshmallow-like, which was not what I expected or would choose, but then I can't really say that it's a good season for meringue. It was fine, though, so I won't avoid this topping, though I don't need to seek it out, either.

The running was 1 min walking/1 min jogging again. My initial thought was just 10 repetitions (leaving 10 more Monday or Tuesday) and walk from there, since I did have soreness, although I'm not sure that it's exactly where I was having the most problems before. Things were going fine, though, so I just kept going and did 20 repetitions, which I'll call 2.5 km of running (total walking then was maybe 8 km, not counting the few kilometers walking in the afternoon for shopping), so I made the week's goal of 5 km. I'll see how I am tomorrow to see whether I want to add to the week's total. My priority places are in or near Ginza, so that will be a similar distance, which I can make walking even without running, assuming I don't have to work late.

On the homemade front, I have the usual problem of wanting to bake more than I can process the calories for. Finished off the creme brulée frosting today (I was a little worried about it sitting around too long, since it has egg yoke, but the scalding caramel syrup might might have cooked it enough that it was not a big problem) without making more cake, but I still have an egg yoke left over from yesterday's failed (but edible) macarons, so I'll probably separate another egg and make two yokes' work of canelé and use the egg white for something this week. Or now I'm thinking I should try to use the egg yoke in creme brulée again (which might still be a bad idea because of the egg, this time measuring the syrup temperature so that I'll actually know what I'm doing, even if the instructions seem a little vague: I'm supposed to heat it to 121 deg C, but then am I supposed to hold it there or is it done? That is hot enough to caramelize sugar, so I suppose I'm done, but I'll have to try it and see what happens.