Basic Pastry Exam
Time to catch up on what seems like ages ago, my basic pastry exam! So, what exactly does a “pastry exam” consist of? Two things: a written part, and a […]
reflections on all demonstrations and practicals in my basic pastry program at Le Cordon Bleu Ottawa
Time to catch up on what seems like ages ago, my basic pastry exam! So, what exactly does a “pastry exam” consist of? Two things: a written part, and a […]
For demo # 20, Chef J would be giving us a sneak peek at what to expect in Intermediate, as well as going over what to expect for the exam. […]
It’s starting to get colder and colder here in Ottawa, but surprisingly I’ve not been shocked by the weather yet. It’s much nicer than I expected. Although, everyone tells me […]
In our 18th demo, Chef J made Charlotte aux Poires and an Entremets aux Poires cake. Here are the Chef’s products… We were to make the Charlotte aux Poires in […]
My Marzipan creations, airbrushed.
Yesterday, Chef demo’ed Pave du Roy (French Chocolate Cake), and Entremets Casino. Entremets Casino is a cake made with rolled biscuit (with raspberry jam) and bavarian cream inside. Here are […]
In demo. # 16, Chef made -Soufflé glacé Montmorency (basically ice cream frozen in a ramekin, with the appearance of soufflé) -Crème glacée Vanilla (Vanilla ice cream, need I say […]
Today was our “mid-term/final written exam”. We have been having quizzes (not ones that count, but just to keep us practicing and memorizing) throughout the program so far, but today […]
In demonstration, the Chef made: Tarte Soufflée- Pâte sucrée crust, filled with almond cream, and egg soufflé to top it off Gratin de Fruits- Fresh fruit cut up covered with […]
In today’s practical, we made Miroir au Cassis, a biscuit sponge cake with black currant mousse. It was mmm mmm deeelish! In demo yesterday, Chef J made two mousse cakes, […]