is what my instructor would say to us during our plating section of class. We were supposed to have our plates ready by 5:15 every production day. If it was not at the station by the time she said "0" we wouldn't get a grade for it. She's a tough cookie, but my instructor has been really great. She's helpful and encouraging and really funny. :)
This class (Advanced Patisserie Techniques) has been way more intense than my last classes. Every production day feel like an episode of Chopped or any other elimination type tv show. Yes, my hands shake when I'm putting the final touches on my plates.
Here are pictures of what I plated up these past 4 weeks.
Creme Brulee with a Tuille Cookie, Brandy Snap Rings, Almond Spear and a Fancy Strawberry
Bouche filled with Chocolate Pastry Cream, Spun Sugar and Caramel Garnish with Chocolate and Raspberry Sauce
Apple Strudel with Cinnamon Ice Cream on a Tuille Cookie, Spun Sugar and Caramel Garnish and Caramel and Raspberry Sauce
Apple Tart Tatin with Candied Hazelnuts, Apple Cider Gastrique, Phyllo Cup, Cinnamon Ice Cream, Caramel Sauce and a Chocolate Garnish
Chocolate Mousse in a Chocolate Teardrop Vessel, multiple Chocolate Garnishes (Filligree, Curl and Curved Triangle with Cocoa Butter Transfer), Passion Fruit Sauce.
Poached Pear with Phyllo Cup with Pastry Cream, Brandy Snap Ring, Spun Sugar and Raspberry Sauce.
Outside of school, life has been good. I was able to spend a fun weekend with Sasha and my Girl Cousins in Canada. Here are a few pictures of our weekend. :)
 |
| View from our rooms |
 |
| Brunch before hitting the Vancouver (BC) shopping scene |
 |
| Thought these were cute candy apples. |
