beckyWeek 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 8 – 11
In 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, 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 …