The end of week three has come and gone as I am writing this blog a day late…life really gets in the way when you are having fun. Today we finished the two different entremets and the petite gateaux that we had created out of the extra ingredients. We started by working on a chocolate … Read more
I decided to name this post as the ones with the friends as I feel like everyone in this class has started to become good friends with each other. A lot of the class time is spent laughing and learning about all of our different cultures and baking experiences. It is definitely getting bitter sweet … Read more
Today marks the halfway point of this 5 week diploma class, very sad to know I only really have two weeks left before its back to real life. We spent the day finishing the mini cakes with multiple different techniques such as mirror glaze, cocoa butter spray, and chocolate work. The two cakes that my … Read more
Today was organized chaos. We continued petit gateaux’s by creating a list of flavors and then taking those flavors and separating them into bases, inserts, and housings. We then took one of each item and matched them up to come up with six different creation ideas. Then we separated into three groups of four and … Read more
Welcome to week three of pastry school, today we created a lemon blueberry petite gateaux. We started the day by creating a twill batter to create a swirled color design on the outside. Since the flavor was lemon blueberry we used purple and yellow to create the design, we did not use blue as where … Read more
Today we finalized the lifelike fruits, ending with a fully lifelike strawberry, raspberry, hazelnut, and apple. We started the day by finishing all the whipped ganaches and dipping each insert into the ganache. To create the apple, strawberry, and hazelnut we dipped the inserts into the whipped ganaches two times. After we dipped the inserts … Read more
Today we said goodbye to chocolate making and said hello to lifelike fruits. We started the recipes to make a lifelike strawberry, raspberry, apple, and hazelnut. We wer also given the recipes to make the lifelike peach but due to time we may not get to it. Each recipe came with a whipped white chocolate … Read more
Today was the final day of chocolate making and we were able to finish all of the bonbons and make some boxes to take home. We started the day by making the last four bon bons, salted caramel peanut, and black sesame vanilla. We made four different designs today using a few new techniques, one … Read more
Another day another chocolate, today continued Andrey Duboviks chocolate course. We made 8 more chocolates today with 4 different fillings, strawberry tomato, hazelnut orange, macadamia, and kalamansi caramel. Kalamansi is a type of citrus fruit, closest to a sour orange. We started by making all of the different designs using similar techniques to yesterday and … Read more
Welcome to week two, starting off with a guest chef Andrey Dubovik. Andrey was nice enough to fly all the way to England to teach us all about chocolate. For the next three days we will be solely focused on creating chocolate bonbons, twenty different designs and 10 different fillings. Today we made 8 of … Read more