4 - 6 May 2011: Busy week in School

4 May 2011 - Wine Lecture

it was where an eye candy appeared. keke. didnt see him there after though :(

5 May 2011 - Nook's Birthday! Demo 8: Palmiers, Bande Feuilletee aux Fruits de Saison (Mixed seasonal fruits in puff pastry slice by Chef Julie

basically there is nothing too difficult in this lesson since our puff pastry were prepared during the previous practical lesson. However, it is the result day where you will know if the puff pastry that you had previously made was a success. mine was all right it puffed. :) and the palmiers were absolutely delicious and i really heart them :) for Bande Feuilletee aux Fruits de Saison, we made creme patissiere and piped them on the bande (baked puff pastry) and laid the cut fruits on it. by the way, though i had mentioned that the lesson wasnt difficult, there were some complications during lesson where my actual pastry dough was mistakenly taken by Nook (which we decided it's fine and continue using each others dough). then after the bande was out of the oven, someone took mine and used it. It was obvious that the bande is not hers as the last bande on the rack has her name on it -.- (yes i am last again and again and again. mum is right to worry how i am coping in school when i am such a slow poke. sob sob..) oh well but i listened to chef's comment on 'her' bande which i will take note when i make it the next time. but the palmiers are definitely mine just that the pastry dough was not mine. but i checked with Nook and she said my pastry dough was fine :)

and i did mentioned it was Nook's birthday. we had a lunch break after the demo where we went to Nook's favourite roast duck rice restaurant in Chinatown. 

@ Four Season

the meal was definitely satisfying. better than Cafe de HK and cheaper as well. except the drinks are exceptionally expensive. bottle ice lemon tea that cost about 3 pounds... -.-

how can we end Nook's birthday just like that. so we decided to have dinner together after class even though we had to bring our baked goodies along :) and Yay! Hee-Yon is able to join us (her meeting with friends was being cancelled. keke).

we went to SAKURA! hmmm ok i just checked the rating and found out that the service was rated as horrible and some say the food is bad etc etc...hmmmm but i think it's good leh..service wise ok also..they did not charge for service even...oh well but i love it there and will definitely be back :) the price was reasonable. my assorted sushi was 14.50 pounds. not too bad. sashimi was fresh. really good i will say.

shall prove it with the photos of the food. :)

and another heart for the day :)

6 May 2011 - Demo 9 Pate a Choux, Eclairs, Cygnes, Paris Brest, Choux Caramel, Salambos, Florentine, Religieuses

hmmm once again..the lesson didnt go very well for me. and i shant talk about sad stuff here. like i said many times all i can do i try harder and harder each time. not that i didnt try my hardest. i did all the time but i am just not there yet :(

Pate a Choux by Chef Nicolas, a young chef who jokes a lot during lesson which helps us to remember important points.

Choux pastry is not tough but it takes time to assemble them. with the many little things such as creme patissiere, creme chantilly, fondant and melted chocolate required to assemble a pate a choux is just tough. they have to be even and uniform in terms of size and design. gosh..that's perfection that i have to achieve. plus it will be one of our exam piece and we have to produce 6 eclairs and 6 cygnes. getting this as the exam piece will definitely be a challenge. but i am sure i will be able to do it. :)

by the way i have cravings to bake so many things and i just love how japanese is able to make use of their creativity to beautify french pastry even more. Creating Japanese french pastry is my aim not forgetting perfecting what i learnt. this is definitely not an easy task. 人小梦大 as long as the passion is there, i believe my dream will become reality.

all right. that's all folks. time for bed. super tired. おやすみ～