beckyWeeks 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 …
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 …
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, Week 9
Week 9: Petit fours, chestnut cake, ice cream, and macarons! After a long bank holiday weekend, week nine of Basic Pâtisserie began with an 8 am practical, where we made the chocolate chestnut cake we’d …