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

Lesson 1: Buche de Noel

Today was the first practical for Superior Pastry! wow! 2 more months than i'm done. Its so much more relaxing than in Intermediate coz we have like a 5hr practical class so we can do things slowly and calmly.

We had to do a Buche de Noel (Christmas Log cake) again but this time its a mousse instead of the usual buttercream. The base is an almond dacquoise filled with chocolate mousse and in between theres a chiboust cream with a dark chocolate glaze.

Chef's remark: good presentation but next time the decorations a bit to the center, mousse & chiboust cream is good.

Here is my presentation:

One more pin & a medal!

Finally done with Intermediate Pastry!! Superior is gonna be more FUN and more CREATIVENESS!! Super excited about it and can't wait to get this done. One more pin and i'll receive my Diploma and a medal than i'm DONE!!

• Gonna miss Laura my very best friend from Mexico!!!
• Gonna miss the city of Ottawa!
• Gonna miss all the friends i've made throughout this adventure.
• Won't miss the crazy/wierd people on the streets of Ottawa.
• Can't wait to start another new chapter in my life.

Graduation Day!

Yeaahhh!!! Done with Intermediate Pastry now Superior, classes will begin in a week!!! The graduation was held at Government Congress Centre. WOW! Graduation was fun just now..didn't check out the food to busy saying CONGRATULATIONS to the Superior students that'll be leaving us :( :( they were the FUN batch!!!! wish i was in their group coz they seem to get along pretty well with each other unlike our batch :(

Haizz its gonna be quiet in the student lounge next term. Hmm at least its just for 21/2 mths to go and i'll be going home!! HOME SWEET HOME!!! for some reason now i can't wait to get back BUT i'm gonna miss Ottawa.

We didn't receive our transcripts yet but Lauren say she'll email me later. Going clubbing tonite to a club down town called Zaphods one of the Superior students ask us whether we want to go or not. So we be meeting up with them later. Here are some of the photos i took.


Chef Christian Faure talking abt goals.


The Graduating Superior Students!!
(gonna miss the noise @ the lounge)


Group Shot!


The Chefs goofing ard :)


Us with the Chefs!!


Us!


Me, Chef Tierry, Laura, Chef Nicholas!


Me and Laura.

Laura's gonna leave me on 18 june and coming back on 3rd september :( :( i'm gonna be alone for 21/2 mths!!

My 2 pins!!

My Certificate!!