Lesson 15 & 16: Traditional cake & traditional desserts (NO PHOTOS THIS WEEK)

On tuesday we made Gateau Basque which is in between a cake and a dough; its a form of a cake but is made of dough base, its filled with almond pastry cream & cherries. Its a very French traditional "cake". To me its okay but i dont mind if i dont ever eat this "cake" again.

I forgot to take a picture of this week products. My Gateau Basque is a bit undercook but everything is okay.

For thursday (which is today) we made cream brulee & cream caramel; i'm feeling kinda sick right now coz of the cream brulee i had in class. I also forgot to take a photo of this coz we were in a rush to go home (coz our class finish @ 9pm today) so we were all doing things quickly to go home early. My cream brulee was brulee'd perfectly and my cream caramel is good..no problem on this lesson..thats good. :)

Lesson 14: Souffle's

In demo the chef made Tart Souffle, Fruit Gratin, Various Fruit Coulis and Warm Kirsch flavoured Souffle.

Tart Souffle: Sweet Dough with almond cream. Top with souffle mix and bake to perfection. Taste: 50-50 i don't really like the tart that much but i like the souffle mix.

Fruit Gratin: Seasonal fruits top with diplomat cream (pastry cream + chantilly cream). I like this very much, its very refreshing and serves well in the summer.

Various Fruit Coulis: Its like a sauce of fruits. This is serve with the tart souffle.

Warm Kirsch Flavoured Souffle: A souffle mix with candid fruits and bake till it rise.

In practical we did everything except the warm souffle. Remarks: Dough is baked well but slightly overbaked (so i need to turn down the heat so it will continue baking but won't burn the sides). He didn't say anything else. Souffle top is okay and everything is okay. For the fruit gratin next time need to remove the leaves off.

Here is my presentation:

Tart Souffle.

Fruit Gratin.

Lesson 13: Modern Cake

We made a Blackcurrent Mousse Cake (Miroir au Casis):Biscuit Sponge with blackcurrent mousse with a blackcurrent glaze. Taste: Slighty sour yet very smooth mousse cream, sponge is very nice, currents i think is a bit sour for my taste but overall the cake is nice.

The chef made a Lemon Mousse Cake(Lemon Miroir):Biscuit Sponge with lemon mousse and neutral glaze. Taste: Sour yet very refreshing and smooth mousse. Overall i like this cake. And the chef also made Blackcurrent mousse cake.

Chef Remarks on my cake: Sponge is bake well, Piping for border need to practice, Mousse is very light (maybe i add to much cream;what he said), Presentation is good,Montage is also good. I didn't get to peek at my marks today and he also didn't say....aizz but its okay i sure its gonna be fine.

Here is my Miroir au Casis:

Concerntrating Hard

I was going to study for my written exams but have no idea where or what to read/study abt. Though its only 10% out of a 100%. I'm trying to concerntrate but i keep doing other things.

First in the morning ard 10am i did my lunch and had and early lunch ard 12 nn, then ard 145 i heat up my cheese for nachos and had that, than ard 3pm i made spring rolls with my remaining chixken curry..wow!! i eat every few min!!!! OMG!! i will gain A LOT of weight instead of lossing them!! Than i clean the kitchen and took out the garbaged but the garbage men didn't come today..haiyaa!!

I think i'm gonna read my notes later at night or during the weekend. My practical exam is on March 17th, 2 weeks before the exam they will give us the recipe for us to practice. So i gotta stock up my supplies of flour, icing sugar, eggs, etc... WISH ME LUCK!! =)

Here is my lunch + my spring rolls:

Cannelloni With Beef Stuffing top with Bachemel Sauce


Chicken Curry Spring Rolls

No classes

We have no classes till 21 february..what a long weekend. Monday was Family Day, most of the malls was closed and i stayed home and did my laundry.Which is kinda strange coz usually i do it on fridays or the weekend but anyway, i stayed home and watched a movie online. I watched an Indonesian Film tittle HEART its sooo sssooo sad, but i LOVE it!!

Today me & laura wanted to try out our skates but the Canal was closed due to the weather it was snowing so much today compared to last week and yday was raining + some snow so they close it..haiizz. What a waste of time carring the skates ard. We cldnt skate so laura bought some bed sheets for her air bed,for her mum,bro or whoever comes by her apartment they have something to sleep on. The bed was surprisingly comfortable hahahaa. Ouh!, we check out @ Sears and they dont even know what an air bed is..strange! So luckily laura went searching online @ wal mart and thankfully they sold it there. We went down to wal mart, she bought her air bed and i bought a blender to puree my stuff..and we bought some other stuff there too.

Okay its kinda late now and i'm sleepy..GUD NITE guys!!!
LUV YA!!! <3 <3 <3

Day @ The Canal (Rideau)

I met up with laura today our oirginal plan was to go ice skating y'day but i 4got to call her earlier to confirm so she went out without me.. :( wahaha so i stayed home the whole day. So i call her this morning and ask if she wanna meet up and go ice skating. When we were there, there was a looong que to rent the skates so in the end we didnt go. So i tot we cld buy the cheaper ones in the mall but there wasnt any nice ones so i didnt buy it..BUT i will later. And the cheap ones are ard $89 b4 tax so later on i'll just sell my skates on ebay or some other web.

So instead of skating we went to see the ice sculptures downtown, it was pretty close by.

Me & Laura @ the Canal.

Rideau Canal.

Here are some of the sculpture:

Than i bought a book by Nigella Lawson; Nigella Express:

The book i bought at Amazon.com:

Lesson 12: Buche de Noel

We made Christmas Log Cake/Buche de Noel/Yule Log today in class..it was so easy!! YEAH i found my true calling in Patisserie. I LOVE DOING CAKES!!

What is inside the Christmas log: Biscuit sponge (like lady finger sponge), chocolate buttercream and sugar syrup. Decorated with marzipan + chocolates. I'm improving in speed,presentation & piping..i've got 4 pts for todays' presentation. :D :D. My Chef instructor told me that my presentation is good, the sponge is soak enuf with syrup, buttercream is spread enuf so overall is a good score i guess..i took a look @ his palm top;where they record all the score most of it i got 3.5 pts & 4 pts. So thats good.

Than after school me & laura watched STEP UP 2..it was so GOOD i like it a lot. If you like dance moves you'll deffenitely like this movie!!

Here is my presentation of Buche de Noel:

Lesson 11: More Cakes

We had to make a Succes; its a dacquoise sponge cake layered with hazelnut buttercream. I LOVE HAZELNUT PRALINE (pra-lin-eh). I had a good score for this. My piping is better (said the chef), my buttercream is just enough and presentation is good..but i shd have clean my cake board, i lost 0.5 pts coz i didn't clean the board..haizz!! But overall i did well today..my speed is improving i was the 3rd or 4th person to present the cake out of the 8 of us.



Here is the photo of my Succes:

Ohh btw chef said my piping for the letters is good & even..pheww!! :D

Day after the evaluation.

So the evaluation went well. The Chef Instructor said what i've predicted:speed up (a bit), orginization need to be slightly better & piping need to improve. Overall my grades is average so thats GOOD NEWS..pheww. The genoise i got 4 pts and thats good, the rest is ard 3+ pts so its average and average passing point is 2.5 pts. I pass my 1/2 semester and he said if i have any problem just ask the campus manager to see any pastry chefs and they will help me out. :D So far no problems yet.

After the evaluation i went out with Laura (one of LCB student) we went around Rideu Centre again....i bought a pretttty notebook hahhahaaha (me and my notebook). Bought a silicon scoop spatula and plastic scraper. What a tiring day meeting Laura again tomorrow to catch a movie..we always meet up if we dont have any classes,to keep ourselve from getting bored.

This is the book i bought.

Lesson 10: Petit Fours

We're already 1/2 way finishing our Basic Pastry and tomorrow is my evaluation. Yes we have evaluation. I'm very nervous what my Chef Instructor would say. But at the same time i'll know what he'll be saying.

We had to make petit fours for our practical today. We made madelines, Cigarettes, Paton Raisin (i'll check on the spelling tomorrow). Madelines was easy to make. Cigarettes was a bit though coz we had to work it right away; after baking straight away roll it. Paton raisin is easy we had to pipe it & place 3-4 raisins and glaze with water icing.

Here is my presentation of Petit Fours:

Top: Madelines Center: Cigarettes Bottom: Paton Raisin

A day alone..

I have no class today, I'm so BORED!!..In the afternoon just now i went to search for a grocery store. There is 1 which is really near the house and its halal of course. Then i went to another grocery store to find Asian stuff, i was searching for lemongrass and some other stuff but the lady (owner) told me its all gone..haizzz buat penat jer. But i bought some fish (3 slices), pandan leaves & chilli paste. The 1st store that i went to i bought some chicken breast thats all, i didn't know what to get. While i was waiting to cross the road, its kinda wet & there's a puddle of water
suddenly a f*cking car turn and the f*cking puddle splashes all over me!! F*CK!! I was so f*cking pist off....but now not anymore! Haizzz...soo BORED!!

Kiel (my roomie) said we're going out later to meet some other Cordon Bleu student coz one of the guys is playing the piano @ the bar they usually hang out. And wanted to support him. So we're going out ard 8-ish i guess. Check in later :D