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Second Week - La Viennoiserie et les Pàtes de Base

12/20/2014

In the second week of school, we learned how to make viennoiseries (brioche, puff pastry, croissants etc.) and also different types of tarts (we made 14 different types in total!).

This was definitely more challenging than the first week for me, as I have never ventured into making viennoiseries and tarts. Between the two, I enjoyed making the tarts more as there were more room for creativity in terms of the final design and flavour of the product. Definitely cannot wait to test out new flavours when I'm back in town :)

Click "Read More" for pictures! :)

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Baking my way through to Paris

12/14/2014

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Thank you for visiting my page! For those of you who don't know yet, I am currently in Paris studying the fine arts of French pastry at Ecole Gastronomique Bellouet Conseil Paris. Can't believe a month has already gone by since I've been here and that means I only have 5 more months left. Classes have been so enjoyable everyday and we have been learning so much each week. I can't wait to share all these pictures with you and hopefully these goodies with you guys when I come back.

I've been late in posting these pictures, but just wanted to share what we've made in the first week of class - Classical and traditional French pastries :) These are the kinds of pastries you would often find in French patisserie shops. Different variations of Mille Feuilles, St. Honore, Paris Brest, Eclairs, Profiteroles (Choux Pastry), Babas, Opera and Flan Patissier.

At the end of each week, we present all these pastries to the director of the school, Chef Jean-Michel Perruchon (MOF), and receive feedback from him. The bonus is, we get to taste test all the cakes and take any extras home ;)

Click "Read More" for pictures! :)

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Second Week - La Viennoiserie et les Pàtes de Base

Baking my way through to Paris

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