Today I’m back as a new graduate! Yes that means I survived my intermediate pastry course at Le Cordon Bleu and only just got my diploma yesterday. Yay me! =) If you have been one of the lovely readers that started following my blog since a while back, you would probably recall my entry about my experience at the basic level. Let me just tell you that intermediate pastry was a whole different ball game!
Although we became more civilized and started using electric mixers instead of solely relying on our biceps and triceps to mix, whisk, and knead the products like we did in basic pastry; we met our new arch enemies – Mr. Chocolate and Mrs. Mousse. Never in my life had I thought these two unassuming products could be so tantalizingly tedious and that I would have to use a thermometer so many times in the course of three hours. But when the difference of one degree completely changes the look of your final product, this device became my new best friend…along with the dough sheeter and the ever-faithful electric mixer.
Ten weeks and countless of burns later (I started carrying “Bua Hima” on me all the time. -“Bua Hima” is a chinese herbal cream that is amazing for burns, cuts, and scrapes. I don’t know it’s English name but the literal translation would be “snow lotus,”) I’m sitting here armed with more knowledge about pastry, packed with confidence about my passion for food, and filled with joy from all the fantastic friendships I had acquired along the way. After spending 6 hours almost every single day of the week laughing, learning, making mistakes, (and sometimes dying and freaking out) with the same group of people for weeks after weeks, we became so close without even realizing it. I would not have gotten through the iron-chef-style practicals and the long and slow 8.30 demo without the laughter and the silly jokes of my classmates. Love ya!
Below are some pictures of the product I made during class. The recipes are copyrighted by the school, so I would not be able to share them with you all. So please eat through your eyes for now and I’ll come back with more pictures and new recipes for you guys in another entry. And I will be able to update more regularly since now I have a couple of weeks off to rest; and it’s funny that the only thought that seems to be on my mind is “what should I bake today?” =)
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