The final straw

Well alot had happen within the last 2 weeks, i had my final superior exam on the 27th August and i receive my Diploma in Patisserie. I had to make 1 whole cake, a plated dessert and 20 chocolate candies; 10 of each 2 flavours.

My product:

Pistachio dacquoise with white chocolate mousse and strawberry jelly.

Pistachio chocolate and Muscadines Bonbons (Candies).

Plated.

Than our graduation was on the 29th August it was held at the Fairmont Chateau Laurier, its the most gorgeous hotel in Ottawa.

Fairmont Chateau Laurier.

Me and my Diplome de Patisserie.

My family and me.

The group; Cuisine and Pastry.

My Diploma.

Butter Sculpture: Elly the Elephant

We had to make a butter sculpture today, its actually not a block of that we have to sculp. Its actually a foam/wire(chicken) than shape it into desired object. And just mask the object with soft butter/shortening. Its tricky; cutting the foam is tricky. but masking it not so difficult.


Here is my butter sculpture (with a little help from Chef Armando):

What had happen this week

Last weekend on the 9th August (National Day) we went to Perth, Ontario for a Garlic Festival thats held every year. I didn't celebrate National Day in fact i'm sorry to say this *ashamed* but i totally forgot about it i remembered on Friday but on the day itself i totally forgot! The Garlic Festival was a blast! The first group (Victor, Chloe & Nicholas) made handmade garlic infused pasta, garlic clafouti and garlic ice cream. Than our group made a pork stew, couscous salad and garlic chocolate chip cookies. The organizers was thrilled, they really like what all of us did. Most people liked ours better coz we have meat and there's enough food to go ard, and for seconds. Thanks Lauren for taking the pictures! =)

Hard @ work

Garlic Chocolate Chip Cookies

Working =p

Kiel & Rahim doing the demostration

Mis en place

Chloe & Victor doing thier demostration

Us after our demostration

Them hard @ work

The whole group frm right-left

Fei, Rahim, Me, Kiel, Chloe, Nicholas, Jing, Chels & Victor.

On Tuesday we had class, i made petit four sec (small dry oven). We made pistachio macaroons, petit fours pate d'amande (its a small almond cake with cherries and pineapple) & sable guitare. Its my second time making the macaroons and it was good. Than we had lotsa time left so we had to practice molding the chocolate bonbons (candies). My tempering and was good, the thickness is also good, now lets just hope everything will go well during the practical exam! We got our results back for the written exam i got a 73 wuhhooo!! =)

Pate d'amande (cherries), Sable Guitare with lemon filling, Pate d'amande (pineapple), Pistachio Macaroons & chocolate.

Sugar Showpiece Exam

Well we had our sugar showpiece exam..i really felt like crying coz it sting so badly but i just suck it up and try do get it over and done with QUICKLY!! So i thought it look good at first i wasn't really happy abt it coz my flower is not so great but when i put everything together it was really pretty but very simple.

My Sugar Showpiece Exam:

Lesson 7 : Sugar showpiece

Yday we had our written exam and i think it went well. And today we gonna do our sugar showpiece exam :p! My fingers are still stinging from yday practice and now we're gonna do it again!! Well at least its over and done with and dont need to worry any more abt it.

Sugar Showpiece (Practice)

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