beckyIn weeks 8-11, we focused on the celebration cake workshop, more plated desserts, chocolate tempering, and savory canapés. Week Eight: Plated Desserts and Chocolate Week eight kicked off with our final lesson on plated desserts. …
Pastry School Diary: Intermediate Pâtisserie, Weeks 5 – 7
Weeks five through seven: Two kinds of entremet, gumpaste flowers, and plated desserts! I haven’t had much time for blogging lately, so it’s time to play catch-up! Here are a few of the things we’ve …
Pastry School Diary – Intermediate Pâtisserie, Week 4
This week, we had demos and practicals for the first two of our four exam dishes: the opéra cake and the fraisier cake. It’s hard to believe that we’ve already arrived at week four and …
Pastry School Diary – Intermediate Pâtisserie, Week 1
Intermediate Pâtisserie, Week 1: Galette, Pithivier, Mille Feuille! It’s hard to believe, but summer has come and gone, and the fall term at LCB is in full swing. And unlike Basic Pâtisserie, which started out …