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