Possibly moving

Since I'm so indecisive, I think (not certain) that I'm moving my blog to here: 
http://michellespatisserie.wordpress.com/

But, since I'm not very good at editing websites and everything.  It may very well come back to blogspot. 

xoxo
Mich

Post holiday lemons...

So i've been back in Sydney for nearly a month now, and how do I feel? Depressed, jealous of others, wished I was still away? Well, I already had anticipated that I would be feeling this way.  But, I can't even look at my holiday photos just to avoid any of those feelings.  

And, so it happens, a work colleague has a lemon tree, and randomly gave me some lemons to play around with.  So, this weekend I made some lemony goodies.  Lemon tarts and lemon macaroons. 

I used a Pierre Herme's Tarte au Citron recipe that I found here , but was reading through it and didn't quite understand how to finish off the tart. Luckily, with my 1 hour and a half wait at the doctor's, I managed to find a cool new food blog that also made the same Tarte au Citron, and gave fairly better instructions. 

But, I put a little twist to the recipe.  Given that the top of the lemon curd didn't exactly turn out to be smooth , what better way to hide my flaws than to burn some sugar on top and make it creme brûlée style! 

Another thing, I don't think I let the dough rest enough before I blind baked it.  2 of the tarts totally shrunk and got burnt on the edges.  I never really had this problem with other tarts that I made.  For this I blame PH.  Like I blame him that my macarons didn't turn out last time I used his recipe. 

Anyway.. tarts tasted very lemony!! yum!

With the crappy tart shells, I used the remaining lemon curd to make lemon macarons. I can finally say, the italian method of making macarons (i.e. sugar syrup) , and they turned out perfectly smooth. (yahh!!!) They are currently in the fridge getting a little sleep and soak into the lemon goodness.  

xoxo
Mich

Week 2.. felt like a month

Wow.. I can't believe its only been a week.  Feels more like a month. 
Its been stressful to say the least, with the ups and downs. 
It went off to a bad start already with the disaster of the madelines, and then this happened. 


Lesson #4: St Honore

St honore

With the small picture, you can't see the detail of the disaster that had happened.  Prior to being placed in the fridge, it was PERFECT. I mean, given that the chef piped half the cream for me, I just had to copy and do the other half.  As best as I could say, it was actually really nice. It was definitely an improvement from the one I made for Iv.  I was actually quite proud of myself for improving on something that I know that I wanted to succeed in. 


So, my neighbour helped me put my piped cake into the fridge and tried to place it directly underneath hers.  Well.. obviously from that, the whole top layer was crushed and it was a disaster. 


I was so upset.  The high from the success crashed down so quickly to have such a failure of a cake.  I know she didn't mean it on purpose, and that it was purely an accident.  But, I just felt very very sad.  It was a bad way to start the week.  


Given that I'm quite an emotional person already, I don't think I expected to be so affected by a cake, and I guess the appearance of it. 


So, it was it was bad start to the week.  It started to slowly (ohh.. so slowly) get better


Lesson #5: Using Puff Pastry 
1. Apple Turnovers

Well, I have to say I did ok with dealing with puff pastry. I'm glad I attempted to make this at home earlier.  But, what could go wrong, went wrong. So the name says, something seems to need to turnover.  You are suppose to make the pastry, fill it with the apple filling, and the seal it up.  The next important step after that is to obviously turn it over.  Well, who's demented today. I obviously would forget the most important step and forgot to turn it over.  I proceeded to have egg washed the wrong side, and it was a little too late to salvage.  But I tried to turnover a few of them, and I swear you can't notice the difference.  


And another fail, was that I did the left pattern the wrong way around.  Well.. I said I was demented. 


2. Palmiers

So, I didn't listen to the chef that was taking the prac, and didn't egg wash the palmiers in the middle.  I didn't do this because our demo chef didn't.  I need to remember that since the prac chef is judging my food, I need to listen to what the prac chef says.  


Without the egg wash, I think, is the reason why it turned into the random holey hearts.  


These are still in my fridge.  I should probably start throwing more things away. 


Lesson #6


Eclairs and Chouquettes 

Finally, something turned out ok.  From what I interpreted from the chef. 

So each eclair is apparently to weigh at least 100g.  I'm not sure who set the standard.  But its to make sure that there is enough filling in it. 

For this prac, we had the scary chef, that speaks no English or French, and just tells us off for having tissue/egg shells on the bench top.  Seriously, now I've learnt to just hold onto my tissues, to avoid getting yelled at. 

But that's a different story.  So when the chef came around to each person to judge their eclairs, he would weigh a few in his hands and then select one to slice it open.  He's checking that the cream is filled to the max, and not bursting. I heart was seriously beating so hard from being nervous about the stupid filling.  Thank GOD that mine were ok. 

It was a different story about these little choquettes though.  So, when I was piping these, he already told me to keep it the same size.  If the school is not going to teach us the basics for just piping , and simply filling a piping bag, I'm not going to learn if none teaches me.  So, all he did was grab the biggest ball with my smallest ball, and say, "ce".  Dude, learn some English or French.  Seriously! Day over, and my spirits were starting to lift a bit more 


Lesson #7
Dacquoise 


Another decent day, finally something turned out decently looking and not too much of a failure 

So the cake is a almond meringue layer, with praline buttercream in the middle, topped with another layer and then finally a marzipan rose.  


Chef's only comments was that my layers had to be more even.  That I can deal with, otherwise, I had to look at nature and look at what a rose is to look like.  I have to say, even with my demented hands, the rose was decent for my first try.  


Another decently good day.. I thought my time at school was finally improving. 


Lesson #8
Gateau Basque 

With all the pastry that I'm eating, I'm really not feeling like sweet food at all. Wish this was a giant meat pie instead, kinda looks like one anyway.  


So this is pretty much made like a tart instead of a "cake" filled with creme patisserie and cherries, and then the tart base is used to cover the top.  Top is egg washed and the scored with a fork. 


Another good day in the kitchen.  Comment from the chef was that the dough wasn't cold enough before I scored and baked the cake.  But hey, with the amount of time we're given, I know he knows that its not my fault that the dough wasn't cold enough. 


Good day, yah for that! 


And finally, the crash


Lesson #9 
Caramelised pear and crisp almond crust tart

With a prac at 6:30pm on a Saturday night, I guess I was a little exhausted, a little tired, and I guess I just wanted to week to finally end.  

So this was a fail.  I know I got the lowest score in class.  My meringue topping was overflowing the edge, and that's what totally let me down.  

My piping was bad so that the balls were overflowing the edge.  I guess it just got worse when it was baked.  

And another complaint, so our demo chef firstly soften the butter to make the dough.  Prac chef said no, and do it like we've normally have.  Demo chef said to blind bake the base.  Prac chef says I've baked this for 8 years, and I've never done it this way.  Prac chef dumps the creme patisserie before putting the pear and raisins filling.  Demo chef pipes it in spirals.  Prac chefs says not to use almonds on the top.  Prac chef says why didn't I use almond.  

Seriously, since this recipe is one of the recipes in the exams, how am I suppose to know who to follow and what to do.  

Another fail, and a bad end to the week.  These highs and lows are seriously killing my spirits.  

At least I got this little dude to give me inspiration, and for someone to wait for me to come home. 


xoxo Michelle 

And it begins

I'm finally in Paris studying at Le Cordon Bleu!!! =) 

This trip has actually been 2.5 yrs in the making. I've been wanting to do the intensive basic pastry course in paris around 2 years ago, but things in life just got in the way. So it was finally perfect timing, and I've been able to get time 

off work to take the trip to Paris. 

So, the Basic Pastry course is the 1st course out of 3 for the whole Pastry diploma.  But, the course in Paris has an intense version, so that 3 months of lessons is actually squished into 1 month.  This then lets me still use be able to take leave off work rather than having to quit. 

I had to submit my application with a letter of why I wanted to study the course.  I've never tried applying anything like this before.  But, with the help of my bro and friends I was able to submit something that sounded decent. 

It did ask me what I wanted to achieve from the course.  And I have to admit, I still have no idea.  I know I won't want to work in a restaurant kitchen, and less likely to want to work in someone's kitchen.  But I know it will be good experience and put what I learn to good use.  I'm still figuring out that path, but I'll just take one day at a time.  And to see whether I am any good at it in the end. 

Here are some pics so far. 

My first day at school 

Lesson 1: Sables, Glasses, Diamonds
Chef's Demo 

Prac: My failed Diamond cookies 

So disappointed with my first lesson.  These diamond cookies are obviously suppose to be round, which I failed to do. And they were all cracked on the top.  They are called Diamonds, because they have sugar on the edges, hence diamond like. 

Lesson 2: 

Prac: Tarte aux Pommes - Apple Tart

So, my failures are already compounding.  The edge of the apple pie isn't as nice as the demo class.  We used a pastry tongs to create a pretty edge, which is suppose to look like this:

Lesson 3: Madelines & Cake with Candied Fruits 

So, a major problem of taking the classes in Paris, is that the chef only speak French. So, my madelines were a failure, well according to what I deciphered from how much the chef was talking about them. They weren't round and hump enough. Apparently they were too flat, likewise for my stupid fruit cake. 

I'm getting a little disappointed that my cooking does suck.  But, its my first week.  I can only improve from now, so I have another 4 weeks to improve and get my skills up to scratch and be the level of Le Cordon Bleu.  

I need to remember that this has been my dream for a long time, and that I need to make the most of of it all.  From my experience of living in Paris as well as learning from the most prestigious cooking school in the world.  

I will try my hardest.  I will try my best.  I will try not to eat so much in Paris. I will try to go to the gym as well. 

xoxo 

Michelle 

M cubed

I made a batch of melting moments year's ago, where my friend then proceeded to call them Michelle's melting moments, hence M cubed.  But when a contestant made them on Masterchef a few nights ago, I made them when the episode was still running, that's how desperate I was to eat them. 

So, when Miss Song felt like some as well, I made a batch for her as well. 

I made these smaller, to try to be bite sized, and try to figure out what is a sellable size.  

Still not sure whether its better or worse. Arghh.. don't think I'm going to be good at this. 

Not exactly the best looking photo around, but they tasted good though! hahah... This will be my last bake before I head off to Paris! 

Leaving this Sunday.  Au revoir till then! 

xoxo 

Mich

Another Gemini Birthday

Another June birthday.. another attempt in making a croquembouche! 

Never knew toffee can melt that quickly.  By the time we got to A's parents place for dinner, all the spun sugar had melted, and started looking like a pile of profiterole rocks. 

This time it was a mix of normal creme patisserie and some were filled with a chocolate version. 

On other news, I need to start counting down to my Paris adventure.  Exactly 13 days away! Ekkk...  very scared and screwed in my French. Wonder if I can just get by with saying "je ne parle pas francais.

Must bother studying my French. 

xoxo

Mich   

Another Birthday

This weekend was the B's birthday!! Though I didn't make a cake for her... her nephew-in-law was having a kiddie's party the day after. So, I finally got to make pinata cookies. 


I first saw them on pinterest, and tracked them down to finally find the recipe here.  


I couldn't find any cookies cutters of a dog/pinata shape, I just had to make them in boring shapes instead.  But still stuffed them with mini m&ms!! =) 


And an FYI.. bright colouring, sugar, chocolate don't really go well with 4 year olds, seriously they went hyper in 5 seconds. 


Here are pictures of their drugs..

Colouring the doughs

Layering the different colour doughs

Hmm.. actually don't know how to rotate the photos. But here are the doughs cut and ready to be baked. 

Results: all sealed together with icing

Surprise!! M&Ms in the centre

xoxo.. 

Mich