It's been certainly a while since I didn't post anything. I've been very busy, lot's of things happening, extremely tired but now I am back and also the sun. It seems that finally Spring arrived bringing some much needed energy.
I am still going to my baking classes. I am in LOVE with them - once I managed to arrive and have my hands on the dough - but will spare you all the running around to get there which I don't necessarily love.
So what I have learned in class... many things... I'll post the pictures, sorry for the quality but they were taken with a mobile phone!
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| I made for my daughter's birthday. She turned 3!!! I was told not to decorated with any cream. |
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| I made this car cake for my colleague's son. He loved it! |
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| Tartes meringue. Base of pate brise filled with pastry cream and cerises liés and cover with Italian Meringue ! |
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| St Honoré- Pate brise as base, with pastry cream, fruits, little choux filled with chantilly and covered in chocolate fondant |
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| Saint Honore- and to cover it with Chantilly and fruit! |
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| Carre a la Creme - 40X60 plaque of Pate brise as base, cut 10 cm width cut in long, cover with pastry cream |
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| Last rectangle - brush a thin layer of abricotage (hot, hot) and then brush the white fondant -fondant must be at the right temperature!!! and inmediately after do the lines with the chocolate and make with a knife the shapes |
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| Finally, with a serrated knife cut in 3 cm width. Do NOT PRESS the dessert, very gently, no pressure SERRATE it |
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| Huits à la creme- millefeuille with pastry cream |
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| Belgian Waffles |
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| Pain au chocolat (first attempt) this was my final exam of 2nd year! |
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| Moka cake - this will be my final exam of Pastry!!! |
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| Pain campagne |
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| Croutes aux fraises- base pate sablé, filled with mix of pastry cream and chantilly, covered with fresh strawberries and finally brushed with abricotage and chopped pistaches |
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