Lesson 6

Yday we made Chocolate Bonbons (chocolate candies), we made a tea infuse ganache, i used mango & passion fruit green tea its so GOOD. The recipe called for earl grey but Chef Herve said we cld bring any tea we like and just infuse that with the cream, so i brought my tea with me i'm so proud of that!! And chef said its good! =) Than we made coffe gold palets, its coffee infused ganache and than we piped it. There's also Caramel chocolate, taste like toffee. And Praline chocolate and Chocolate and pistachio ganache.

My Caramel chocolate didn't set properly but it tasted fine. Other than that i had a very long day y'day, we (me & ashley) had bistro in the morning than we have class that day as well so it was from 8.15am-8.30pm. When i got back my whole body was aching!

Mango & Passion Fruit Green Tea

Coffee gold palets

Pistachio Chocolate

Praline

Fruit Carving

On Tuesday we had to carve out fruits, this is my first attempt to carve any fruits.


Turtle


Coconut tree & Turtle

Lesson 5

On Saturday we had to make a Chocolate Showpiece, it was not as hard as i thought it wld be.

Lesson 4

Yday we made 2 types of cake; Nib d'abeille and Feuille d'automne. Its was the most tiring class, i dont know why but that was the tiring. I think we haven't had an early class in a long time. Its our last lesson making cakes BUT there will be a lot of other stuff MORE intense that we will be doing. This saturday we're gonna make chocolate sculpture than next we have sugar showpiece wohoo! Its crazy but i can't wait!!

Nib d'abeille, a dacquoise with honey chiboust and strawberry jelly in between. Taste: Very honey-ish, i dont like it that much.

Chef said: The 'wheel' cld be more even , the dacquoise is a bit dry (maybe i baked it to long) but presentation is nice (for both).


Nib d'abeille


Plated

Feuille d'automne is a meringue disc filled with basic chocolate mousse. The chef tips: he said the mousse cld be converted into a chocolate souffle or a chocolate sponge just remove the cream.

This was hard to decorate the chocolate ruffles keeps melting on my hands. But it turn out fine. Its so rich and chewy.


Feuille d'automne

When i got back from class yday, i took my dinner watch a little bit of tv and took a nap. When i woke from my nap it was already 1030pm..woah! that was a long nap wahahah..so i just decided to call it a night. Today i woke so fresh and not sleepy at all!!

Lesson 3: Vanessa Entrement & Apricot Tart with pistachio creme brulee and pistachio strussel

Today we made two cakes; Entrement Vanessa which is a chocolate creme anglaise mousse with vanilla creme brulee (like vanilla creme anglaise w gelatine) on a layer of chocolate viennoise sponge. Its very thick but its okay.

Chef remark for that nice presentation like the bordered chocolate decorations on the side of the cake but cld pipe a border with white chocolate along the cake. The montage wasnt great coz my cream was to runny when i pour in so it run out of the ring he said i cld hv quickly put in the freezer for awhile than place the brulee in, if this ever happens again i'll remember that. He really like the plated one for this, its a new design for me i usually do the viens like now i did something else.

My Entrements Vanesse:




Plated

The other one is Apricot tart with pistachio creme brulee; its a pistachio almond tart filled with 1/2 apricot and pistachio strussel, on top of that is the pistachio creme brulee (like creme anglaise with pistchio paste and gelatine). I thought it wldn't be good but this tart surprise me it wasn't that bad, coz i dont really like almond cream but this is good.

Chef remarks nice presentation. Everything looks good, he said.

My Apricot tart with pistachio creme brulee:



Plated

He said use chocolate glaze instead of couveture chocolate for the plated ones so it will be thin.

Lesson 2: Genoa almond cake with mascorpone cheese and exotic fruit cocktail & Dacquoise with white chocolate cream

Wooaahh! what a long day i had today, first was bistro from 10-230pm than i had class from 330pm-830pm its supposed to be till 930pm but none of us wanted a break so we cld finish early. Bistro was slightly better today coz yday i felt so lost and dunno wat to do PLUS its my first time serving to a guest, so i felt a bit awkward.

So today we had to make 2 types of cake; one is like an almond pound cake and the other one is a white chocolate cream with raspberry jelly.

Chef said my presentation is good and taste is also good. Chocolate decorations is nice and has movement, but cld hv place more ard the sides of the cake...like marquise cake.

Here is my 2 cakes:




Dacquoise with white chocolate cream and raspberry jellee


Plated.


Genoa with mascaporne cheese and exotic fruits