Week 10 & Week 11 (Superior Patisserie)

Week 10 - exam week! And week 11 - the final graduation!

Started early Monday morning for the practical exam. I felt fine the night before and woke up a complete bag of nerves...unfortunately the 3 grapes I forced down for breakfast made a sudden reappearance as I was getting ready to leave the hotel - that's how nervous I was! Got in the kitchen and had set up time, that seemed to go ridiculously quick and all of a sudden it was all systems go! I started off well and managed to keep up with my time plan, everything went ok until the last 20-30 mins. I had trouble shaping my tuiles and ended up snapping a couple, fortunately there was enough time to bake a couple more but they were tricky to shape as well...then I snapped one of the second batch! I was quite lucky in a way, they had to be the same shape and look identical and I managed to accidentally snap them in the same place!! Nerves got the better of me I think, because then I was fumbling with my chocolate dragonfly and couldn't get it to stick to the tuile, so that had to sit on the side. I came to remove the ring from my entremets and promptly burned the cake card with the blowtorch!! The chef gave me another one but I did the same again with that one - I gave up at that point and figured enough other things had gone right for me to just scrape through...especially after I was lifting the other cake card out of the way and ash from it fell on top of my entremets!! I was so disheartened at the end, but quickly saw the funny side! And all of a sudden that was it, no more kitchen sessions at LCB! I'd got the two plated desserts done and the entremets all on time, it's just a shame that the bits at the end clouded my judgement, everything else looked OK...I was pushing myself for perfection though, that's why I wasn't happy at first! Needless to say I was absolutely relieved to finish and completely exhausted at the end! 

Thursday was the written exam, it went well and didn't come as quite a shock as last terms one!! I managed to answer all of the questions and only guessed at a couple, despite having practically no time to revise! I was relying on absorbing lots during the term and luckily that served me well! 

Friday we were in for our debrief, after what felt like an absolute age of waiting it was finally my turn in front of the chef. He asked me how I was feeling and I admitted I was incredibly nervous, which he seemed a bit taken aback over! Not wanting to prolong the agony he reached over and shook my hand and said I'd passed and got a good mark too - 72.6%!! I was really happy with that, especially as the average seemed to be coming out at around 55-65%. He also said I'd done an excellent job on the portfolio - 93/100!! I was over the moon to hear that, it really made all the hard work and sacrificed weekends worth it. Those two marks only counted towards 30% of my overall term grade though, I still had to wait for graduation day (a whole week away) to hear what I'd got for the kitchen sessions (60% of the final grade) and the written exam (10% of the final grade). It was a long week to wait for graduation! 

Graduation day finally arrived, my family came down to London with me and it meant the absolute world to have them there. It was at the Intercontinental Hotel, very nice setting and to quote dad "a bit posh"! We started with a champagne reception and after another bore inducing speech from the principal (seriously just give us the script to read in our own time, leave the hard sell at the door and get on with what we're there for, Christ alive!!), it was finally time for the medals! We lined up and were each called in turn, I got mine and the big certificate and had pictures taken. Then we had a really nice lunch provided and had a drink at the pub afterwards. I was really happy to find out I'd got 76% for the written exam and 78.33% for the kitchen sessions! This brought my overall Superior Term grade to 76.38% and I could not be prouder! It means I managed to achieve over 75% every term! I gave everything to this course, my heart and soul were poured into it, I've learned so much and am really really sad it's over. But what a journey it's been! There have been lows and highs but I'm pleased to say the highs have far far far outweighed the lows, it's one of the best things I've done in my entire life. If anyone reading this is thinking of doing it - go for it, follow your dreams and don't think twice, it's a phenomenal course and you learn so much. I'm also extremely grateful for all the great friends I've made on the course, friends for life hopefully, and I'm really going to miss seeing them all on a regular basis.

So what happens next? Truthfully, right now, I'm not too sure! One thing is certain though, what started out as a mere hobby has turned into a burning passion, I have to do something with this course, it's given me an incredible foundation and absolute need to learn so much more. I definitely want to write out to a couple of places and get some work experience (chocolate shops and a certain local restaurant run by a very likeable French TV chef!), and I still want to open a patisserie business in the future. I'm excited for next year and the opportunities it'll bring, for now though, a rest (much needed!) and a relaxing Christmas break with my very special family! 

Didn't get to work in the kitchens with Eileen, however we had lots of demos and lectures together, so you get to know everyone...plus I really liked this photo!

One of my best friends from the course, so so proud of what we both achieved and she deserves every success in her future career. I'll certainly be supporting you all the way Helen!

Could not stop smiling after the medal was put around my neck! 

Thoroughly thoroughly thoroughly enjoyed working with these three. Simonetta (in the middle with me) was always smiling and laughing and a truly great person to be around, she'd be a pleasure to work with in the kitchen. Lorna and Sam are both superb pastry chefs and I've been hugely inspired by them throughout the course and wish them massive successes in their future careers. 

A few of my friends with one of the chefs I've grown very fond of, he's an incredibly nice chap and very good at helping you keep your cool and making sure you know you're supported...he's also one hell of a cake decorator! Chef, in case you ever read this, thank you for everything, you were amazing. 

Proud to have finally earned our medals!

My very good friends from the course, I'm going to miss them dearly. One of the things I wanted to get from the course, along with all the technical knowledge, was good friends - and these guys are friends for life, we've been through so much and had so many laughs along the way. You couldn't hope to meet a nicer bunch of people. I look forward to meeting up with them again over christmas and next year!

A very proud moment for both me and my family. I'm so happy they could all come, it meant the absolute world to have them all there. I didn't go to university, so this graduation was a really big deal for me! 

Week 9 (Superior Patisserie)

It was a very sad week this week. The last week of lessons at Le Cordon Bleu, but we finished on a showstopper, so it wasn’t all bad!

Monday morning we had a demo, it was our second week of sugar, so more boiling hot vats of syrupy caramel! This week was focused on the croquembouche, a tower of profiteroles sat on a nougatine base and topped with a pulled sugar rose. The nougatine is cooked to a higher temperature than we have ever used anything before – something like 180°C, and we had to work with it almost as soon as it was poured out of the pan. Great. The chef quickly made some choux buns and then got to work on the nougatine. Once all that was shaped the base was assembled and piped with royal icing, very delicate hanging arcs of icing. He them promptly exclaimed that this would be our hardest practical lesson yet, so much for easing us gently into the exam!

We got straight into the kitchen and got the choux buns done, I’m pleased to say my piping has improved considerably since we first did choux pastry work, way back in basic term. I got a nice consistent batch of choux buns that baked well. Someone across the bench from me had added too much egg to the choux batter and it was too sloppy to pipe. So when the chef’s back was turned I passed her my piping bag, which was still half full with leftover mixture. I’ve grown very fond of everyone in the class over the term and we’re a team, so I’m happy to do anything to help any of them out when they need it. We didn’t get seen, so it was all good! Next up was the nougatine, the sugar was cooked up to ridiculous heights and then the flaked almonds were added, it was turned out and then I gloved up and got to work folding it to cool it a bit. I was dreading working with it, I thought burns would be imminent! However it was quite nice to work with, I got it rolled out nice and thin and shaped in the tin before it set. The only slight hiccup was the curved triangles we had to make, to stick to the outside. I’d got the strip rolled out thin again and the triangles were a nice shape (I’d half cut them through as the chef said, to save time shaping each one, which could cause the rest of the nougatine to become too cold and brittle to work with). However after shaping them, I tried to snap them off the strip and discovered I hadn’t cut them through enough so they weren’t snapping as perfect triangles. Arse. They went back in the oven to soften so I could cut them again, unfortunately I had a bimbo moment and put them on the ungreased side of the tray, so being sticky sugar, they stuck and wouldn’t come off the tray in the nice thin shape I’d got them. Bugger. The nougatine mass went back in the oven to soften and I rolled it out again and this time made sure I cut them all the way through and shaped them very quickly. It was second time lucky! We then made another caramel and set about sticking the triangles onto the base.

When the base was fully assembled it was time to pipe the hanging royal icing arcs between the curved triangles. This is some seriously fiddly shit, let me tell you. My piping could have been finer however they held, so I took that as a victory! Then everything was packed away very gently ready for full assembly in the next lesson.

Tuesday morning we were only in for a demo, showing us how to finish and assemble the croquembouche.  The chef did a really beautiful job, and I hope I can get close to being that good one day, it’s something to strive hard for. It was strange knowing this would be the last demo class, it’s a real privilege to watch the chefs do what they do best and I’m seriously going to miss it. But there was also cause to celebrate; it was my last 4am alarm call!!! Those I will not miss one bit at all!...Having said that however, I intend to email the chef and offer my services to assist on more short courses in the future, as an alumnus, which could most likely involve the odd 4am wake up call – I only put myself through it because I love it there so much!

Wednesday, after a morning at work, we had the afternoon in the kitchen assembling the croquembouche and making another pulled sugar rose. I have to confess to really enjoying the pulled sugar work, much much more than I thought I would. If the opportunity to do it in the future arises I’ll be certain to snap it up. It was hot work because we used isomalt (a sugar substitute) instead of the sugar syrup this time and you cook this to a slightly higher temperature. Luckily I managed to avoid any burns! I also avoided dipping my fingertips in the caramel while dipping the choux buns, thank Christ! The last thing I want is a sugar burn! I remember dipping choux buns a term or two back, when we made the St Honoré tart, looking back I was nervous and made a right hash of it, this time I was a lot more confident and efficient doing it. Its moments like that you realise how far you’ve come on the course!

I got the croquembouche assembled and even had time to practice my very first pulled sugar ribbon, a far cry from the chefs masterpiece! However for a first go I was happy – as was the chef! In fact I got great comments from the chef, he even followed me out of the room after the class and asked what I was planning to do after the course. I told him I was planning on going back to work full time while I decide what to do. He told me to keep in touch and that’d he’d keep a look out for things for me, which I really appreciate. Its really nice they want to look out for you and help you out and I’m very grateful.

Friday morning I had to get up and dash into London because it was portfolio deadline day. All that work finally handed in and out of the way! (I’ve secretly enjoyed it in a strange way). I finished it Wednesday evening, however due to work on Thursday I couldn’t make it into London until the Friday.

And that’s that. No more teaching lessons at Le Cordon Bleu, I can’t even begin to describe my devastation, I’ve loved it so much I want it to continue, but all good things must come to an end I guess! However it means next week is final exam week. A 4 hour kitchen practical and the theory exam, luckily the debrief for the kitchen exam is on Friday, so we don’t need to be fretting over the weekend. A lot of this weekend is going to be practicing my entremets for the exam, fingers crossed! One last push and I’ll be able to graduate with immense pride!

My finished croquembouche! Who'd have thought, 9 months ago, I'd be making something like this!! I'm very proud of this. 

A close-up of the pulled sugar rose and ribbon. I really enjoyed making this and would love to pull sugar again! 

The last learning lesson in the kitchen as Group B, it's been a brilliant term with these guys, we've made a great team! 

Week 8 (Superior Patisserie)

Week 8 was the start of our sugar module. The module is spread across two weeks and in this first week we started with poured sugar centrepieces and pulled sugar roses.

Monday morning we were in early for a demo, the chef showed us how to get the sugar ready for pouring. It needs to be heated, with water and glucose, up to 161°C. He showed us a number of techniques to get different textures. Examples being; coral, with the sugar poured into a jug filled with ice, bubble sugar, with the sugar being poured over alcohol paper, and various moulded and textured pieces. The chef built two structures, to give us ideas and both looked really nice. We were then given around 30 minutes to come up with our own designs before getting into the kitchen.

Once in the kitchen I got my station set up with the silicone noodles, moulds and tin foil etc. ready for pouring, while the sugar dissolved. My sugar seemed to take an age to come to temperature, however we eventually got there (after a panic with my thermometer, it wouldn’t switch on at all, even after a battery change…apart from at the end of the lesson, when it wasn’t needed and suddenly came back to life – typical!). I’d washed down the sides of the pan, however I don’t think I did it enough. I poured my first few pieces and they came out really well, then it started to go down hill. I think some crystallised sugar on the edges got into the solution, and I swirled the pan too much as I added the colour so the crystallisation reaction started. The pieces started getting worse and the sugar, that should have remained clear, had gone cloudy. It got to the point I could no longer use it, however there were still two technical elements I wanted to do, alas I couldn’t. I cut my losses and started assembling, luckily it came together ok, but looked barer than I planned it too. I explained to the chef what happened whilst getting marked, and although he said I was missing a couple of elements the overall design was good, I’d got good height but the colouring was a bit bland and it needed more elements to give it depth. Useful feedback for next time…if there is a next time I do a poured sugar centre piece!! Luckily it shattered when I got down to the changing rooms, I was happy because that meant I didn’t have to be careful taking it home. On the downside I couldn’t launch it down the garden and watch contently as it hit the ground and burst into an explosion of sugary diamonds.  Still, after all the trouble it gave me I was glad to see it in thousands of shards on the floor (the cleaners probably weren’t, sorry! I cleaned up as much as I could!)

Tuesday morning was another demo, it was pulled sugar this time. It was the same sugar method for the poured decorations however this mixture had tartaric acid in. The chef then folded the molten mass and worked with it, eventually pulling the sugar and creating a sugar rose, leaves and a ribbon. The chef also showed us blown sugar. Air was pumped into the molten sugar and moulded. He made a blown sugar ball and also started making a blown sugar dolphin, unfortunately as he was sticking the fins on it shattered into a thousand pieces in his hands! It was heart breaking to watch, but also made me a bit more apprehensive about the rose, after my disappointment with the sculpture the day before. It’s a really tough one, I want to do more with the sugar and play with it and see what I can create, but it looks so fiddly and delicate that I think I’d be driven insane, get disheartened and get mad every time something breaks!

After this we had a lecture on careers, it was good to hear how a couple of the chefs started out. We also had a guest speaker, Cyrus Todiwala (I didn’t recognise the name but I recognised the face!), he’s done some TV work but is known for the Spice Café restaurant he owns. He’s had a hugely varied and interesting career and stressed the importance of passion and drive. He gave a really good talk and was great to listen to. After this we were ushered into the next classroom for the careers ‘event’. To call it an event was a bit of a stretch, it was a few tables set up with various people from the industry there. I had a couple of issues with it. Yes there was variety in terms of hotels, restaurants, private catering, however that was it. I don’t want to work in these types of establishments, so I had a quick scan of the room and left. Perhaps I should have spent time mingling and asking questions, however I was disappointed they didn’t have chocolatiers, cake decorators or people that had set up their own businesses. On one hand you could argue they had variety, on the other however you could also argue they’d failed to cater to anyone that didn’t want to forge a career in the hotel and restaurant setting. I’ve already got a couple of chocolate shops in mind to write too and ask if they’ll take me for some work experience, if that goes well I’ll get back in touch with the chefs at the school and ask what they suggest regarding potential paths to follow in the world of chocolate, in that respect the school is great. They continue to support you even when you’ve graduated.

Wednesday was the pulled sugar rose practical, I was a tad apprehensive given the last sugar lesson, however this lesson went MUCH better! I got the sugar on, coloured it yellow and added the three drops of acid when it hit 137°C, then cooked it all the way up to 163°C. After that we had to pour it out onto a mat, put the gloves on (I triple gloved and the sugar was still hot!) and started moving it around so it became a little more solid. Once solid enough we had to pull it and fold it on itself to get air into it and make it satiny and shiny. Despite having three pairs of gloves on it was bloody hot! It must have been around 140°C, however you slowly get used to working with it. The sugar was kept under the heat lamps to maintain it in a workable condition. Then the pulling began, we made each of the petals and then held them over the end of a naked flame to just melt the edges so they could be stuck together as they were pulled. They were extremely delicate and I cracked and shattered a couple to begin with! My first attempt at the rose was abandoned because I was getting my eye in and wanted to do a better job, turned out to be the right decision! I was really really pleased with the way the rose turned out, the chef was very complimentary as well. I explained how relieved I was this sugar lesson had gone well because of the crystallisation issue in the lesson before and the chef was extremely helpful in explaining different issues that could have caused it. He’d also been really helpful in the lesson showing me how to pull the outer petals larger, I was so glad to have the chef we had, rather than the one in the previous lesson (the same one I had the issue with in the tea party lesson!). I was really glad this lesson went well because I didn’t want to dislike sugar work altogether, and after today, I’m excited to play with it a bit more!

The poured sugar centrepiece, looking back on it I'm actually really proud of it for a first attempt! I was desperate to do more on it though....maybe there will be a next time - I'm not a quitter!

Two angles of the rose, I'm extremely proud of this!! 

Week 7 (Superior Patisserie)

This week was a short week, however it included the mock exam! The end of term is coming far too quickly now.

Monday was dedicated to one whole module. We had a demo at 8am and then two back-to-back kitchen sessions making what we’d just seen. This was the modern tart module, not just your traditional (but still amazing) tart like a Bakewell or treacle tart, this had about six or seven different technical components and was a kind of skills test. The chef showed us two different flavours to recap on a number of the techniques, then it was into the kitchen.

We had a variety of different recipes and everybody had to pick a number and that number corresponded to the combination of flavours your have to make. All tarts had to include the following layers:

Sweet pastry base,

Soft layer (such as apple compote or jam),

Crisp layer (this was generally a tempered chocolate layer with additions such as freeze dried fruit or feuilantine wafers),

Sponge layer (daquiose, piped sponge or success),

Fruit mousse, which was glazed with a coloured white chocolate glaze ,

The tart was then decorated with fresh fruit and pulled sugar decorations.

 

I picked number 11 (at random), so my tart was made up of the following flavours:

Sweet pastry base,

Raspberry jam layer (no it wasn’t from a jar!),

Dark chocolate orange crunch,

Cocoa piped sponge,

Guava mousse,

Coloured white chocolate glaze, with fresh fruit and pulled sugar work.

My biggest headaches were the sugar work (that’s next weeks module, so I’m not overly worried about that), and the white chocolate glaze. Everyone had trouble getting it on smoothly though. Too warm and it ran off and showed the mousse underneath, too cool and you had uneven patches and giant drips down the side. I had to glaze it twice because I put it on too warm initially. The fruit managed to hide the odd drip I had! The sweet pastry also dipped a little in the corners – my fault for trying a square tart, everyone that tried the square shape had the same problem though. Overall however, I was very pleased with it and the chef gave me some good comments too. We had to complete everything by 5pm, the group were on a serious mission though, and we all finished by 3:30pm!

Tuesday was another 8am start, however today was the mock exam! We had a second chance to practice our entremets for the final exam. I made a couple of small changes from the entremets module, and that was to use an orange caramel glaze instead of a jelly one. I also ditched the stencil and used a scraper to make orange lines (the horrid bright red didn’t make a reappearance either!). It came out ok, I need to make a few more changes before the exam though. I really really like the flavour of the poppy seed tuile, however I think it’s taking up too much time to get done, I had to sacrifice the dark tempered chocolate decoration for it in the mock. I also need to look at increasing the chocolate mousse recipe, having previously halved it because of wastage, because I didn’t have enough in the exam. I got one dessert perfectly levelled off, the entremets mostly filled and the final dessert was a hollow sponge and meringue cup! I saw the funny side, better it happen in the mock than the actual exam! It was really annoying though, because I was going well up to that point.  I was quite happy with the chocolate piping on the plate – finally! And the crème anglais came out really well. I really wanted everything to go right today, however most of the elements are there, it’s like I’m on the home stretch of the marathon and just need to run the remaining .2 of a mile to get across the line. A few more tweaks here and there and I think I’ll be ready.

And that was it for the week. A short week sadly!

The final tart, they said they wanted bright colour in the glaze, so they got bright colour in the glaze! 

The inside of the tart, I wasn't sure about how all the different flavours would work at first, but it tasted great. 

The entremets, I think I'm going to change the tuile, really not happy with how it looks here. The glaze it MUCH better than the last time though!

I have to admit to winging the design a bit, I wasn't 100% settled on one, but this one I quite like. It's simple but effective, and holds the creme anglais in place.