The house is leaking and the snow is still around...

When i came home from school on thursday afternoon i saw a leak on the kitchen ceiling. But i think Kiel(my room mate) saw it too, he called his mum i guess. His mum ask him to try and remove the snow on the roof. There is REALLY ALOT of snow in our backyard. Then his mum ask him to ask some of his friend to clear the snow off. I guess he called one of his friend a certified contractor to do it (thats what he said). And he came by he check everything i dont know why/where the leak came from and i dont know whats the story until he have to hammer the ceiling and now there's a hole in the ceiling. He (kiel) told us (me & vernette) dat the person will come by and do the ceiling but its already been 2 1/2days,he said he'll come by in 1day and do it but he have not came by yet...haizzz..

Me & Vernette rented 2 movies that day, we rented "no country for old man" & "the nanny diaries" both movie is good but i wouldn't watch it at the cinema. We bought bbq chix pizza @ pizza pizza its quiet nice uh..

Practice Time!!

Today is the day that we need to practice for our practical exam on which lesson we aren't sure of so,its a free lesson but we already told the chef what we want to practice again.I re-did my Eclairs and Religieuses. The first time i didn't do it correctly, the choux puff have a big hole at the bottom and to make matters even worst it happen again today! But chef told me that i grease the tray with to much butter.

And my speed is still not quick enough i was late serving it 3 minutes..its alright to serve it 3 minutes late BUT not 7 mins late or else you'll FAIL! I think its because i went down to take my pastry bag and i waste some time ard 8mins top. If i didn't go down to collect it i wld have serve it on time.

Its the first time i'm doing the fondant by myself coz when we did this i was so behind time my partner did it for me. So THANK GOODNESS i did this again!! Or else if we had this for the exam i would have not known what to do with the fondant. I keep asking the chef so now i think i know what the fondant's texture & consistency is.

So IF i had this for the exam i need to remember:
1~DONT OVER GREASE THE TRAY.
2~DONT TURN THE TRAY IF THE CHOUX IS NOT THOROUGHLY COOK ALL AROUND.
3~DONT HEAT THE FONDANT TOO MUCH OR ELSE IT WILL LOOSE ITS GLAZE
***BUT IF YOU OVER HEAT IT YOU COULD PUT MORE FRESH FONDANT**IF ITS TOO THICK YOU COULD POUR SOME SIMPLE SYRUP SO IT WILL BE SLIGHTLY THINNER.**AND ITS ALWAYS AT BODY TEMPERATURE.
4~TRY TO GLAZE IT NICELY.

Other than that i think/hope i did everything okay today. Sorry no pictures i was trying to do it quickly until i forgot to take some photos. :) :)
WISH ME LUCK!! <3>

What a day..

This morning i was searching all over my room, my pocket jeans, the washer & dryer and the house for my locker key and i couldn't find it. Then when we reach school only to find out that i didn't even LOCK my LOCKER!! OH MAN!!! But thankfully nothing was stolen. What i have in my locker was my tool kit, my camera (old nikon 2100) and my safety shoe. Nothing was worth stealing for except for the very expensive tool kit!..Pheewww! at least nothing was stolen/taken out of my locker..everything was the way i left it. And it was a long weekend coz we didn't have class on fri,sat,sun & mon.

I planned to go back to school last friday coz i left my camera and i was thinking shd i go to school to take my camera home or shd i just wait till tuesday. And i choose to wait and now i regret not going back to take my camera. BUT nothing was stolen so no worries... :D :D :D
And ouh btw the canal is OFFICIALY CLOSED since march 5th 2008...!!! :(

Lesson 19: Choux Pastry

The last lesson for Basic Patisserie!! WOW! i can't believe its already been 3 mths and its the last one. We had to make St Honore, which is basically choux puff on top of a shortcrust dough. Its filled with a Chiboust Cream, which is pastry cream (custard cream) with italian meringue, which is whisked egg whites and cooked sugar.

My choux paste i didn't overcooked it like the last time i did eclairs. But i did burn 2 of my fingers while dipping the choux puff in caramel.. but this time i was smart enough to quickly dip my fingers in ice bath at least its not stinging that much.

For this practical i had no problem piping with the St Honore tip, like the one i made lemon tart was difficult because my meringue wasn't stiff enough to hold the pattern. The chef said my St Honore is good. Presentation is good (4pts), Montage is good (4pts), Chiboust Cream is also good (4pts). Overall i got a good grade for my St Honore :) :) :)

Ouh by the way we got to make spun sugar!!!! ITS SOO MUCH FUN!!!

Here is my presentation of St Honore:

Lesson 18

Its the second last lesson for the Basic Course..only 1 more lesson to go. Actually there is another lesson but the last lesson is for us to practice which lesson we are not sure with. And we can practice it for the upcoming practical test. And the last lesson will be St. Honore! Whooaa that will be tough but i can't wait to practice my choux paste again...coz that didn't go well the last time i made it.

Y'day lesson was Charlotte aux Poires & Entrements aux Poires (Pear Charlotte & Genoise Sponge with pear). Mine turn out fine, no bad remarks from the chef. Everything turns out good. Presentation is good but if i got this for exam i need to remember to use a small star tip coz mine was to big. Taste: this is nice its made of Bavaroise Cream & pear puree & cubes pears in between, surrounded with ladyfingers sponge.

Here is my presentation of Charlotte aux Poire:

And the Results is......

We had a written exam last thursday, 28 February. I thought the paper was easy enuf..we went through the answers today. What really suck was that i keep changing the answer for the true or false part and i got like 4 wrong answer..and if i didn't change it i cld have gotten it right..haizz. But the MCQ (multiple choice questions) most of it i got it right. Than match the correct answer i got 5.5/10 and some qns abt temperature i've got 5.7/10...so overall i did alright.

Could have done better but it was okay..eventhough its only 10% out of everthing its a free grade. I think i got a B for this test. So i guess i shdn't be hard on myself i still pass the test rite. :D :D :D

Lesson 17

Today we made Pave du Roy (jaconde sponge with ganache). The Chef instructor made Pave du Roy and Entrements Casino (biscuit sponge rolled with blueberry jam and cream bavaroise). The ganache cake is normal to me but the Entrements is really what i have never seen b4 or at least in SG i've never seen it. The taste for the Entrements is like eating a jell-o cake but smoother the texture is smooth but when you bite into it, it will taste like a soft jell-o.

My Pave du Roy is good. The sponge is spread evenly, the ganache is enough but the top part was slightly uneven. The chocolate deco needs to be clean coz i leave a fingerprint marks (coz i have hot hands so my fingers sticks to the chocs). The deco on top i need to press the comb a bit deeper coz in the middle part i didnt press it deep enough so the pattern didnt show that much.

My presentation of Pave du Roy:



Decorated


Not decorated.


Chefs Entrements Casino: