Lesson 5: Chocolate Box

Today we made a chocolate box. The Chef really liked my designed, he said tempering is fine but next time dont touch the chocolate to much. And make the sides smaller so there's no gap at the sides. I really ENJOY todays class, its so FUN!! :D

Here is a presentation of my Chocolate Box:

Field trip to a maple plantation.

We went to a maple plantation yday morning. Its a good start to a great morning. After going around the trees they have in that area we had pancakes for our breakfast with yummy maple syrup but not so yummy pancake. It was still good.

After the schools' field trip we went for a picnic at a park rite infront of the school it was so much fun!! Its was a last minte kinda thing.

Lesson 4: Fraisier

Today we made Fraisier; its a genoise sponge cake filled with mousseline cream (a pastry cream with butter), inside is a layer of macerated strawberries and fresh strawberries all around the cake. It was not that hard to make because its just genoise sponge + mousseline cream. But we only hv 21/2hrs i feel like i didn't have enough time. So i was rushing like crazy to get everything done until i forget my top layer of sponge, i ask chef he jokingly say:"i think you forget a layer of sponge" i say:"chef i know, can i remove some of the cream" he said " you can try". So i was trying very hard to remove some of the cream but still i couldn't get it to the even height of the ring.

So i just make the best of it. Chefs' remark: genoise sponge is good; light. Could have soak more syrup on the top layer of sponge coz its a bit dry. Mousseline cream is good. Montage is good but the sponge need to be slice evenly coz my top was slightly thicker than my bottom layer. Piping the border no need to be intricate details, just simple yet perfect. And i'm missing an "i" on Fraisier.

ARGGH! it was a tiring day. But i did get to finish everything. I got to seperate myself from Laura i think we're getting bored of each other...hahaha.

My presentation of Fraisier:

Lesson 4: Fraisier

This is for you...

This entry is dedicated especailly to my dearest sister!! *muah*

Happy 28th Birthday Kak!!! Hope you like the presents i'll send you in 3 weeks!! hahahhaha but here is what you're gonna receive!!

Lesson 3:

Today we made Ambassadeur Exotique; its a genoise sponge layered wtih pastry cream filled with oranges and pineapples and covered with italian meringue. Than we decorate with chocolate decorations and fruits. Today was the first time we "temper" our own chocolate!! it was very exciting! this is the lesson i've been waiting for for the last couple of mths hahahhaahha!!!! My tempering turn out great but need to spread it (to a transfer sheet) faster or else it will be dull. I let Chef Jerome check my chocolate he said it was fine but i need to spread and not "work it" too much or it will be dull.

My basics ingredients is good still need to improve on my organization and speed :P :P haizz..this fat body can't move any faster well i guess i need to exercise more!!

This is Chef Jerome presentation of Ambassadeur Exotique:

(mind you i didn't take any picture of mine coz it really was terrible(ugly) piping! and i forgot about it.)

Ambassadeur Exotique

Ambassadeur Classic

Lesson 2: Petit Fours

Today's lesson is all about Petit Fours; mini eclairs, mini relegieuses, mini acorns, paris-brest & swans. Its a refreshment of when we did choux paste in basic, its e same only today is mini. My choux paste is bake perfectly, my piping size is ok, my glazing is also okay is just that my speed is still not so good....hmmm not sure how to speed up!!!

Here is my presentation of petit fours:

Mini Coffee Eclairs, Mini Swans & Mini Paris-Brest

Mini Paris-Brest & Mini Acorns

Mini Swans

Today's Lunch!

I made Mee Bandung (spicy tomato soup with beef, crab sticks,vege and egg)..i really love this dish. So i decided to cook it today, its super easy to make i thought it was gonna be difficult than i ask my mum how to make it this morning and it was super easy. Not sure why my aunt (who used to cook for us) made coooking seem unbelievablely DIFFICULT ?!!! Malay food is like so freaking easy! Even when i'm abroad i can cook it myself! haizz hahaaahaha.. It turned out soo GOOD!! i thought it was gonna be a bit different from what my mum made but i taste exactly the same!!! :)







Mee Bandung

Leeson 1: Tarts

Yday was the first lesson in Intermediate Pastry. We had to make tarts; Strawberry and blackcurrent tart & Passion fruit with raspberry tart. On demo Chef Christian made Caremel pear tart, Strawberry and Blackcurrent tart & Passion Fruit with raspberry tart.

He said most of us did well on our tarts. He didn't check ours but he went ard looking at our tarts.

Here is my presentation of my tart:

Passion Fruit with raspberry Jelly Tart

Strawberry & blackcurrent Tart