It's A Good Day :)

Wow its been a while since I have had time to write but I'll try to sum up the past week of my life. Lets see monday we practiced our 5th term practical mousse cakes, thursday was grand buffet, and friday we finished up our individual entremets and took our class final. Here are a few pictures:

Fruit Tart
Sable cookie base with pastry cream, fresh cut fruit, and  a frangipan center

Pandan Panna Cotta
Pandan panna cotta, with a disc of brioche, piped whipped cream, and cooked tappioca pearls

5th term Practical Cake
Raspberry mousse with layers of chiffon cake, finished with a raspberry mirror glaze

Milk Chocolate & Chestnut
Chestnut cake, milk chocolate mousse and dark chocolate glaze,
finished with piped chestnut paste, vanilla cremeux and chocolate sticks

Apple Charlote
Layers of frangipan on the outside with a disc of brioche, a cooked apple filling,
and an apple cider mousse dome finished with streusel and white chocolate garnishes

Bread Display at Grand Buffet

My Individual Entremet

From bottom to top:
Rolled chocolate flourless cake with white choc pate a glace, a layer of white chocolate covered oreos,
another layer of chocolate cake, a small layer of salted nuts, chocolate mousse,
peanut butter mousse and finished with a chocolate shiny glaze

My Class with the Chef

 Although I have many more pictures these are some of the main products I worked on. After a very enjoyable long weekend at home, I am back at school. Today I started Chocolates and Confections Class, and so far it is a very nice pace compared to the chaos of last block. The morning starts off with lecture, then we get a 10-15 minutes break to get coffee or a quick breakfast. Then typically there is another session of lecture with chefs demo of what we are producing that day, and then production, lunch and another brief lecture after we are finished with production for the day. The chef seems a lot more relaxed and not as easily tempered as the last class was. A really neat thing about this class is our chef actually wrote the book we use in class and is incredibly experienced in creating chocolates and confections, along with all the science behind it. Well thats about all for today, I am off to do a little studying and hopefully enjoy this beautiful weather :)