beckyChocolate recipes always help me to get through January, which is probably my least favorite month of the entire year. The festive season is over, and Easter still feels about a million miles away. There …
Autumn Pear Entremet Cake
One of my latest creations is this autumn pear entremet cake. Built inside a metal ring, entremets (layered mousse cakes) feature a variety of contrasting components. This combination creates the experience of tasting multiple flavors …
Pastry School Diary – Superior Pâtisserie, Weeks 3-4
Week three of Superior Pâtisserie kicked off with everyone’s favorite night…cheese night! The cheese lecture, given by Tom Badcock of Harvey & Brockless, is always a highlight of the term. For the Superior lecture, we …
Pastry School Diary – Intermediate Pâtisserie, Weeks 2 – 3
Week Two: Viennoiserie During the second week of Intermediate Pâtisserie, we focused on Viennoiserie. Viennoiserie serves as the “bridge” between pâtisserie and boulangerie. These are pastries which are generally made with an enriched dough. Enriched …
Pastry School Diary – Basic Pâtisserie, Weeks 10 – 12
The first half of our Basic Pâtisserie final was a written (theory) exam, which covered everything we learned over the course of the term including recipes, methods, ingredients, health and safety, French terminology, etc. I …
Pastry School Diary – Basic Pâtisserie, Weeks 7 and 8
Cake, cake and more cake in weeks seven and eight! Week eight was a short one with only two days of classes, so I’ve combined the two weeks into one diary entry. Génoise Cake Week …