My Journey Through Baking & Pastry School: December 2011

Chocolate

hmm.... its a love /hate thing. If tempering goes quickly I love it. If its taking forever I hate it. It's messy too, So if you have issues with being messy, chocolate is not for you.

You've successfully tempered your chocolate if it...

has smooth glossy finish
has snap when you break it
does not melt on your finger easily.
no bloom (white streaks)

That week we also made Marshmallows, Caramel and Pâtes de Fruits

Our chocolate box final

I want some sugar in my bowl.

It would be easier to post if I had access to a computer more often. This sharing with the kids is getting old. Must get a laptop soon.

So, Sugar. Its an awesome medium to work with. Its freaking hot to work with and frustrating specially blown sugar because it all comes down to speed, air pressure control and patience.. lots and lots of patience. Which we all know American's lack.

My 1st attempt to make the "under the sea"

1st Successful fish

Jellyfish dome was hard, but finally got it.

Meet Elvis the fish. 2nd try for "under the sea"

This was a class project. We each had a partner and were responsible for different a part.

Then Chef put it together.

PS. Thank you to Blogger for changing the photo upload options back.

Labels: LeNôtre

Time for a move?

This new blogger interface change sucks hard. I don't like it at all. Now you have to pick each picture individualy. Not in a batch like you used to. I'm not doing that.

It wasn't broken so why would you "fix" it Blogger? Why?!

Look what I found!

I have a bit of an angry bird addiction .

HI!

I know, I know its been a long time, but cut me some slack. I've been busy. I'm hoping to post more this week since I'm finally off for a WHOLE WEEK! I'll be going backwards and posting pictures I've taken thought out the year. It truly has been a great year.

Today was the end of my baking labs. This term I finished up Level 3 with Chef Philippe. He's an awesome chef, most definitely my favorite instructor. He likes to scare the noobs by acting like he's a big meanie.

I'm a little sad. I truly enjoyed all my labs. I learned so much from each chef, they are all different... and their way is the best way. :)

Today we had to go set up for our finals to be judged. We made a Chocolate box and a Wedding cake. We didn't present the pastillge piece or the cookie, because they were used for a Gala and the cookies are still at the the cookie competition place. I'll try to post this week about those events too.

These are some pictures of the graduations buffet set up and our cake, chocolate box finals.