Congratulations to ME!!!

I passed my Basic Patisserie!!! hehe though not up to the initial expectation (like really initial, before school starts - as those who knows me, usually i set high standard for myself)

Anyway, how lucky was I to chose Pate a Choux for my exam. oh how lucky. lol.

Of course, the exam wasn't smooth sailing. Though I thought that I had improved quite a lot in class, being so calm and collected for the past lessons, I just turned into the clumsy monkey that I once was during exam. So clumsy and panicky -.- i was praying throughout asking dear God to give me strength to complete my exam even with the many hiccups to calm myself down.

Hiccup #1 - the wet ingredients over boiled and spilled all over the stove (hence clean up, re-weigh and re-boil. i could have cooled down the mixture but i didn't know if it will work. high risk because if the making of 'Penade' is wrong, your entire Pate a Choux is gone. I couldn't risk that could I?)

Hiccup #2 - time to check swan neck which we left in the oven and at that point in time i was making my creme patissiere which just added egg mixture into my warmed milk! =( yes the egg cooked like scrambled egg.

Hiccup #3 - the porter jerked as i was about to pour my egg wash into the bin and i clumsily spilled the egg wash on the floor -.-

Hiccup #4 - i redid my creme patissiere which turns out to be scrambled again even though my stove is on #3.  the stove at the corner is just way too hot!!!

yup i guess that's about it. and i think i was super messy and disorganized. However, at the debriefing this is some of the points that Chef N said:
#1 - creme patissiere overcooked (yup i know that very well)
#2 - swans are too big and not uniform (ok agreed)
#3 - eclairs are the right length but the width is uneven. (hmm ok..not sure how i can perfect it)
#4 - fondant a little too light (didnt put enough coffee extract) and slightly thick.
#5 - some eclairs were not piped fully with creme pat (keke that's cause it turned into scrambled egg and i didnt have enough creme pat left =x)
#6 - creme chantilly was perfect (ahem* i know. keke)
#7 - piping on eclairs were good (thank you)
 #8 - rosette and shell piping were excellent (really?!!! hahaha)
#9 - taste of my product, 20/40 (whahaha thanks to my creme pat)
#10 - overall, very good job well done =)

Thank you chef ;)