The first of the excitement was in July. I moved to Chicago to attend The French Pastry School!
-Class Photo-
I have been learning so much and having an absolutely amazing time. Man! things are going by fast! It's crazy to think that I only have three modules left before completing the L’Art de la Pâtisserie program. After which, I will be a Pastry Chef. I am following up with the L’Art du Gâteau program.
Here are photos of the modules I've done so far- from the beginning
Entremet- Pithivier, Chocolate Hazelnut Cake (or Wold Cup Cake), Nougat Mousse Cake and Raspberry Silk Cake. I have to say I absolutely love making the Pithivier and the puff pastry for it!
Wedding Cakes- I made my first "dummy" cake, gum paste flowers and Croquembouche
Tarts- Chocolate Tart with Almond Nougatine, Mille Feuille, Lemon Custard, Pistachio Strawberry and Lemon Cream
Chocolate Candies- Columbian, Earl Grey, Peanut Butter Pave, Marzipan, Pistachio-Cinnamon Bonbon, Cointreau Caramel, Gianduja, Hazelnut Trio, Rum Balls, Swiss Rocher, Buttermasse and Candied Almonds
Ice Cream and Sorbet- Chocolate-Caramel with Caramelized Hazelnut Dacquoise, Pineapple Surprise, Coconut - Blackberry - and Blood Orange Sorbets, Vacherin Glace, Caramel - Vanilla - Coffee - and Chocolate with Raspberry Coulis ice cream.
Chocolate Sculptures
Bread and Breakfast Pastries- Croissants, French Bread, Beer Bread, Assorted Fruit Danish, Farmer's Bread, Whole Wheat Bread, Toast Bread, Beignets, Lemon Pound Cake, Blueberry Muffins
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