beckyLast week I created a beautiful passionfruit, coffee, and chocolate entremet cake with a handmade tempered chocolate rose. An entremet is a layered cake dessert containing various contrasting components. The best thing about an entremet? …
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 – Superior Pâtisserie, Weeks 1-2
Superior Pâtisserie! How is it possible that we’re here already? After a whirlwind final few weeks of Intermediate study, followed by exams and a nice holiday break, it’s time to head back to the kitchen. …
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 …