Intermediate Final Exam
I had to make the passion fruit and raspberry tart. Can’t believe this session is already over.
Practical #19 - Baguettes and Sandwich Breads
This was our last practical class of our intermediate course. It was quite fun to make baguettes but I will stick to buying my bread in the future. :)
Lesson #19 - Intro to French Breads
This lesson was quite different than any of our other classes. Bread making is an entirely different world than pastries so it was fun to learn a little about the process behind French breads.
Practical #17&18 - The Croquembouche
Lesson #17&18 - Croquembouche
The croquembouche is a classic pièce montée that is served at weddings and baptisms in France. Pastry cream filled choux balls are held together with caramel and placed on a nougatine base.
Practical #16 - Triomphe aux Noix
Lesson #16 - Triomphe aux Noix & Soft Caramels
Caramel mousse on a walnut biscuit. If you like caramel, this lesson was for you.
Practical #15 - Entremets Passionata
This was a really fun practical since we got to work in teams. I really liked what we came up with. I also decided to make two cakes because I noticed we had enough leftovers and wanted to use our pretty cigarette joconde.
Lesson #15 - Entremets Passionata & Fruit Jellies
This cakes consists of a layer of raspberry mousse on a layer of passionfruit cream on top of a coconut dacquoise and wrapped in a cigarette biscuit. The Chef also made some pretty pear jellies.
Chocolate sculpture by one of the Cordon Bleu Chefs.
Practical #14- Chestnut Mousse Cake
Layers of hazelnut dacquoise biscuit, chestnut mousse, chestnut cream, and finished with a chocolate spray tan. :)
Lesson #14 - Chestnut Mousse Cake
This brown mountain of chestnut tastes better than it looks. The hazelnut dacquoise is really tasty, then again I am nuts for nuts.
Practical # 13- Tresor vanille-fraises des bois
I was going for a “Under the Sea” look here.
Practical #12 - Savory Petits Fours
