Apologies for the lack of updates. Experiencing internet delay as I wait for France Telecom to activate my 3g internet key, which is a drag because it's been more than 3 days since I posted the letter! I'm going to give it until tomorrow, after which I will probably start raising hell at the Orange customer service office... in bad french...
As a result, my updates have been inconsistent because the internet I'm currently relying upon has real bad reception which comes and goes.
Really... GAAHHHHH!!
Anyhow, I won't complain any further.
Just wanted to share with you folks how our demonstration #04 went: here we learnt how to make 3 renowned French pastry desserts - the cream-filled choux puffs, the Paris Brest and the St. Honore.
Basically: choux pastries with endless upon endless use of towering whipped cream!
Yeah... I was whipped out... (whipped out? whipped cream? joke... get it?)
(lame... i know... )
Anyhow, it was this practical that I ended missing because of my falling sick. Luckily, I managed to see a doctor in time to get my medical letter and the school had no problems with that. And I'm happy because that means I won't get a zero for missing class.
*whew*
I was in awe watching the chef make these beautiful creations. Piping skills were good and fast! However in terms of taste, I think more could've been done to give more "zing" to it. But then again, I'm fully aware that this is just a mere basics course - whereby the classes are more focused towards teaching you the techniques rather than anything else.
Personally if I were to recreate these beautiful desserts, I would put some personal twists to it :)
Maybe I should try it one day? I'm looking forward to that!
We had Chef I-always-forget-his-name again for demonstration and as usual, he was quite instructive with his methods and in addition to our recipes, he also took the opportunity to teach us a few neat tricks to add to the choux puffsm which is always bonus points for me!! Because it was a demo class, he increased the serving sizes than those called on by the recipe, this resulted in him dishing out a TON of food (more than the number of students in demo).
So by the end of class, he kept shoving huge slices of pastries to random students passing by in front of him. It was funny because he gave one to a friend of mine...
And look of content on her face was... epic :)
As a result, my updates have been inconsistent because the internet I'm currently relying upon has real bad reception which comes and goes.
Really... GAAHHHHH!!
Anyhow, I won't complain any further.
Just wanted to share with you folks how our demonstration #04 went: here we learnt how to make 3 renowned French pastry desserts - the cream-filled choux puffs, the Paris Brest and the St. Honore.
a close view of the cream-filled choux puff garnished with caramelised almond
Basically: choux pastries with endless upon endless use of towering whipped cream!
Yeah... I was whipped out... (whipped out? whipped cream? joke... get it?)
(lame... i know... )
Anyhow, it was this practical that I ended missing because of my falling sick. Luckily, I managed to see a doctor in time to get my medical letter and the school had no problems with that. And I'm happy because that means I won't get a zero for missing class.
*whew*
I was in awe watching the chef make these beautiful creations. Piping skills were good and fast! However in terms of taste, I think more could've been done to give more "zing" to it. But then again, I'm fully aware that this is just a mere basics course - whereby the classes are more focused towards teaching you the techniques rather than anything else.
Personally if I were to recreate these beautiful desserts, I would put some personal twists to it :)
Maybe I should try it one day? I'm looking forward to that!
the famed Paris-Brest in the spot-light
the renowned St-Honore
We had Chef I-always-forget-his-name again for demonstration and as usual, he was quite instructive with his methods and in addition to our recipes, he also took the opportunity to teach us a few neat tricks to add to the choux puffsm which is always bonus points for me!! Because it was a demo class, he increased the serving sizes than those called on by the recipe, this resulted in him dishing out a TON of food (more than the number of students in demo).
So by the end of class, he kept shoving huge slices of pastries to random students passing by in front of him. It was funny because he gave one to a friend of mine...
my friends concentrating so hard on what the chef was doing!
And look of content on her face was... epic :)
the scene after EVERY SINGLE demo: all the students FIGHT to get food photos
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