The past year leading up to our wedding has been one filled with much sorrow and loss. We lost Cosmo, and then Tata less than a month later this January 2018. I cried silently many nights because I really missed the both of them so dearly. The only thing that we were looking forward to was our wedding and this pre-wedding photoshoot in Tasmania really distracted me from all the pain I was feeling.
I would really like to thank our dear friends, Kuoloon and Qiya, for being the most caring and generous people. They are the two talents behind Kompactfaen that helped capture these precious moments for DJ and I. Love you both, and keep doing what you do so well.
The day we were all looking forward to – graduation.
The intensive cuisine and patisserie students had our graduation ceremony together where we received our basic certificates and our grades. It was a simple affair. The chefs presented us with our certificates and that was it. Right after, we were treated with Le Cordon Bleu standard hors d’oeuvres and champagne (or water for me).
The best team – Franz, Nadia, Serçan and I. With Chef Cotte, of course!
I think I did pretty well, especially for the theory exam. I was just a couple of marks away from 100%. Ya know, typical Singaporean student! Haha! I also did better than I expected for the final practical exam.
I’ve got my basic certificate, which means I have two more levels to go before I get my diploma. I have no idea when I will be continuing with the intermediate level, nor any idea where. For now, it’s back to work, back to worrying about money and my business. It kinda sucks but at least I get to see my family and friends again.
Thank you to all the lovely friends I’ve met at Le Cordon Bleu. You know who you are! I hope we stay in touch and get to meet each other again sometime, somewhere.
Thank you to all my friends and family back home who were so supportive the whole time, and for not thinking I’m stupid for doing this.
But before I come back home, it’s time to finally take a break! Scotland, here I come! 😛
I tried my best to concentrate on “studying” for the final practical exam. How do you actually study for a practical? We wouldn’t know the recipe until the day itself. But as I mentioned before, there are only a handful of recipes that could actually come out for the exam. We guessed a gâteau, because that would require the most technique and finesse. I narrowed it down to the following recipes: Moka, Fraisier, Paris-Brest, Dacquoise, Charlotte and Alhambra. I had a sneaky suspicion that the Moka would be the recipe, because firstly, we had to make a genoise, which is the most basic of sponges. If under-beaten, the genoise would not rise enough to make three layers for the cake. The texture and crumb is also very important and telling of the technique used. Secondly, the buttercream. This was the component that most of the students had a problem with. Once again, if under-beaten, you simply would not get enough volume to allow you to fill and frost your cake. Lastly, the presentation. The Moka requires a steady hand for piping the borders and patterns.
Part two of the exam is the technical one which requires us to line a tart ring with pâte sucrée. I wasn’t so confident with this because I’d only managed to crimp decently just once in over ten attempts.
Needless to say, the Moka was the exam recipe! We all joked that the Fraisier wasn’t the recipe because it was too expensive of a recipe for the school to afford again.
I was pretty confident with the Moka. I set about with my genoise, which turned out beautifully tall and aerated. Next, the coffee syrup for soaking, the caramelised almonds, and finally, the buttercream. I made sure to whip the hell out of it so that I would have sufficient for my cake. I think some people did run out of buttercream and had to use chef’s prepared one.
While waiting for my cake to cool, I started on my pâte sucrée. I chilled it and started assembling my cake.
This was when I made my first big mistake. I did not line my cake ring with the acetate, so I couldn’t remove the ring after blast freezing it! I had to ask for the chef’s permission to use the blowtorch to warm the sides. Even then, it stubbornly refused to budge and chef had to help me with it. The heat melted some of my patterned markings on the cake which I had made with the serrated knife, but thankfully only on the sides, which meant I was able to hide them with my shell border.
By this time, some of my classmates had already finished both their cake and their tart shell, which made me panic. But I reminded myself again that it wasn’t a race, and I had 3 hours allocated. I had about an hour left to decorate and line my tart shell.
After I had completed my cake, I got my pastry dough out of the fridge to start lining the tart ring. It was probably my fault (and also the air conditioner’s) so mistake number two – I over-handled my dough. It became way too soft. There was a big complaint about the kitchen being the hottest it had ever been on the day it mattered the most. I had to return my dough into the fridge for about another 5 minutes to chill again. I made a second decent attempt at it, and though not completely satisfied, I gave up. The thickness of the dough was not completely even, so some of the crimps looked nice whereas others looked pretty crappy. However, I knew that trying to redo it wouldn’t work because the dough was already starting to crack. I finished crimping the edges and then raised my hand to inform the chef that I was done with the exam.
And that was it. I walked out of the kitchen
like a boss knowing I had done my best, and with no regrets. I had worked hard over the past month. I lived, breathed (and ate) pastry EVERYDAY. I was glad it was over. That feeling of accomplishment – priceless.
photo credits to Nadia Shurygina
We had no idea what was in store for us that day for our final demo. The chef told us that he was informed by the school only a few days before to come up with a recipe to share with us. It could have been anything, really. But ultimately, it was another tart – tarte aux fruits.
This was a rather strange fruit tart. And very complicated too. The crust was made with a mixture of Sablé Breton crumbs and the usual pâte sucrée, there was a layer of pain de gènes on top of the crust, the pastry cream contained no milk in it and the tart was topped with mini babas soaked in passionfruit syrup! Outrageous! Why the hell would there be babas on a fruit tart? Chef was either mad, or a genius.
We were used to lining our tarts in a ring, but Chef showed us an alternative method of doing so without using a ring. This makes the tart look a little more rustic, using our fingers to crimp the sides too without using a pastry crimper. I hate those things!
You might be wondering still… A pastry cream without milk?! Well, it was a mango (or was it apricot?) pastry cream, and all that liquid was replaced with mango puree. Very clever. I thought it might be a disaster, but actually, it turned out quite well. And as for the babas? Mmm… I still don’t understand what purpose they served. I guess this tart is truly one of a kind.
As the chef was decorating the tarts, I was amazed at how beautiful the tarts looked. I wanted to hate it so badly, but when I finally tried it, I absolutely loved it. Chef Tranchant is a genius. He is a mad scientist. The flavours were a little tropical with the mango and the passionfruit soaking syrup. I actually really loved the pastry cream. But the best part of the tart to me is still, and always will be the crust. The addition of Sablé Breton crumbs made it a whole lot more special. Definitely worth the effort.
After devouring our tarts, we took our very last class photo together.
That was the last of our demos, and all that was left was the final practical exam. Strangely, I was not as stressed out about the practical than I was for the theory exam. There were only a handful of recipes that could possibly be tested, and since we’d already made them at least once during our practical class, we shouldn’t have that much of a problem with the exam, right?
That was what I told myself.
Alas, the day of our last practical. Earlier that morning, we were taught how to make the beautiful Charlotte. Pink sponge fingers hide layers of sponge, raspberry mousse, red berry jelly and almond bavarian cream. I was just happy to be making something that looked that pretty. The only other cake that we made that was comparable was the Fraisier. Everything else looked dull, mostly brown, not much decoration. The chef brought us through the demo which lasted longer than usual, but at the end, we were rewarded with a delicious cake.
We had to work in pairs for this cake. I think if we were to do this by ourselves, it would take almost the entire 3 hours. I requested for a slightly more pink sponge finger and my partner did not protest, which was really nice of him! First, we piped our sponge. I tried my best to pipe them as evenly as possible. I was pretty happy with the way they turned out. Next, we moved onto the jelly, mousse and bavarian cream. As my partner can’t take pork, we had to split everything in half before adding the gelatin into the mixture. I wasn’t very happy with the way the chef dealt with it because although my partner was given a substitute, he was not told how to use it. This resulted in a less than ideal texture for the mousse and bavarian cream, and it did not set as well.
Charlotte aux fruits de saison
I had cut the sponge fingers at both ends to even them out, as the chef did during demo. I know this is a little unconventional, but the chef did mention that he preferred to do it that way. However, it seemed like not many people cut it for practical. When I looked at the uncut ones, they looked better and I was a little upset, but the chef which graded us totally understood that we were just replicating what we were taught in demo. I got pretty good marks for it, so I was happy again. He commented that my cake was extremely feminine and that the sponges were very well piped and defined. When I got home, I cut a slice to see how it looked inside, and I was quite pleased! The layers were straight and in good proportion. However, because we didn’t have enough time to chill the cake before arranging the fruits on top, the bavarian was still a little soft and the fruits sank in slightly.
This is truly a delicious cake. It’s not too sweet (very important), has good texture and is visually appealing. I just watched an episode of Masterchef Canada and they had to make a Charlotte in an hour! OMG! Obviously it was not as elaborate as ours and definitely not as pretty. There was a tropical one, a chocolate and mint flavoured one and caramel pecan one. Very innovative. I will have to try to bake some non-traditional ones too!
Our last demo is a “open” one, meaning the chef will be creating his own recipe, but we won’t have a practical on that. Let’s see what he comes up with!
I was pretty excited to make this cake. I absolutely love chocolate. That was how I gained 7 kilograms over 5 months in Europe. I was on a mission to try all the chocolates of the land. I think it’s safe to say that I had a bar of chocolate almost every single day.
The hazelnut sacher sponge is a relatively easy sponge to make. Honestly, even without soaking it with coffee syrup, I would still love it. It isn’t dry like a genoise, but I guess the coffee keeps it moist for longer, and also enhances the flavour of the chocolate.
After the hazelnut sacher, we worked on the ganache. Ganache is really simple to make, but very decadent. Less is more in this case.
After assembling our cakes, we queued up to glaze them. This was not that easy to do. Cakes with edges are a bitch to glaze in my opinion. I believe this cake was once round, but they changed it to a rectangle recently. Very modern.
My glazing went ok, except for one side. I think the cake was too cold and the chocolate cooled too quickly. However, I was able to get nice sharp edges and a flat top on mine. Overall, I was quite satisfied with it.
Chef’s only comment was that he would prefer less piping on the cake. I totally agree with him. I think I went overboard with that. My marzipan flower also improved from the last time I made it for the dacquoise. But there’s still a long way to go! I find it hard to handle the marzipan because it gets really sticky fast. Also, once you make a mistake, you can’t undo it otherwise you wreck the whole flower. I much prefer working with fondant, however, we all know fondant tastes like hell!
I was glad to have such a short day in school. I went home, had a Skype meeting and took a nap. I worked out and I felt amazing after! I’ve been sleeping really well here; much better than when I’m back home. Maybe I am really that tired!
We have our last practical tomorrow. We’re going to make a real pretty cake. It’s pink! HEHE.