At the start of Week 2, I carelessly sliced off part of my finger after deciding to clean the freezer at my workplace but decided not to go to the doc. It hurtortunately, it was my right hand so I could still go to school. Even if it had been my left hand I would still have gone to school anyway - I wouldn't think of missing school because of a stupid finger injury. Anyways, Superior was spent doing some classical French desserts. First we did petit fours, which means oven-baked bite-size cakes. These are traditionally covered in a thin layer of fondant and given a little decoration on the top. I was trying to do a little sweet asian theme..I think I should have designed some with mini chocolate fans to replicate those old style chinese paper fans...

We also learnt how to make inverse puff pastry, where the butter is combined with flour to make a beurre manie dough, which goes on the outside of the detrempe, giving it a much more flaky texture and less susceptibility to shrinkage. Chef showed us how to roll out the pastry and give it its required turns really nicely by hand, and I got a really super flaky pastry, so I was very happy. This puff was also made with cocoa powder which was quite nice..a little bitter, but I really like the taste when it is accompanied by grand-marnier flavoured chiboust cream. Sadly though, my chiboust cream didn't hold because I didn't cook out my pastry cream properly and my Napoleon dessert went poof. No excuses that it was Friday the 13th. I just did this one badly, period.

The chocolate and orange mille feuille above is made by Chef Joseph and I really like his decoration on the side. The lovely chocolate line design on the top is made by a technique called feathering, where we palette a layer of fondant on the gateau, pipe lines of chocolate across and then run a skewer through quickly in the opposite direction of the chocolate lines. You have to do this fast as it will not work once the fondant or the chocolate sets.

Moving on the more delicate stuff...we made some marzipan roses and leaves as mise en place for our Le Fraisier gateau. The first rose I made (on the left) - it turned out like a cabbage hahaha..second one turned out better but not enough petals..the third one on the right is the best one...just like saying goes, practice makes you better...and then one day perfect. But I still wasn't pleased with the third rose, so I went home and made some more roses and some different flowers..

...which subsequently went onto my gateau for presentation.

Le Fraisier is a French strawberry torte made with genoise soaked in kirsh, kirsh-flavoured mousseline cream and strawberries, then decorated with marzipan. I didn't really like green on my cake so I asked Chef if I could do a brown marzipan sheet for the cake top, but Chef said it had to be a traditional colour ie. either pink or green...so I chose to do a dullish, more natural green one to resemble grass. I then used my fork to make a grass-like design over the marzipan. Chef also had a cool patterned roller which you could simply roll over the marzipan but I didn't use it as I wanted a more abstract design. As to what I thought of the cake? Genoise is not too bad a sponge: I think it soaks syrup better than joconde. But I don't like this cake..it just has too much fattening mousseline cream inside with little texture. The Napoleon was a thousand times better.

Welcome back to Superior Patisserie.

First week of school was tiring but good. We have to attend early morning classes just slightly after dawn all the way till dusk, and morning temperatures have dropped drastically to about 10 degrees celcius as we are approaching winter. Nonetheless, we always have cakes and sweet treats to keep us company, don't we?

First up, we made a buche de noel, which is basically a christmas log cake (buche means log). Traditionally, the log cake takes the form of a roulade with a filling like jam or buttercream inside, and decorated outside with ganache to make it look like a fallen tree log. However, the modern approach to making the logcake has changed, incorporating different flavours, textures etc. We did ours with an almond dacquoise, chocolate mousse and cointreau mousse using a bombe mix, and a layer of strawberry and raspberry jelly sandwiched in between, and then glazed with dark chocolate ganache. I still had marzipan leftover from last term so I decided to make a little elf figurine as my decorative piece.

A Brasilia gateau was next on the  cards. This gateau is very similar to the Opera cake we made last term. It is made up of alternating layers of cocoa-based joconde soaked in rum syrup, and caramel buttercream (omg, buttercream again...terribly fattening), then finished off with a shiny caramel glaze and decorative nougatine piece. The caramel glaze was a little tricky as it is best seived through a mousseline cloth twice to get a smooth glaze, and you have to be careful not to aerate it otherwise the glaze will have bubbles in it. Also, if the glaze is too cold, it has a dull look and becomes lumpy; if it is too hot, it runs off the cake and looks too thin/transparent (and probably cause you a headache by melting your buttercream at the same time). I did a simple scroll nougatine piece for my gateau instead of cutting triangles like many others did, as chef did triangles during the demo. Chef said he liked it alot...I like it too but I kind of think this whole cake looks too brownish...I'm going to try doing coloured nougatine if I have a chance next time. Might be a little wierd 'cos of the naturally brownish colour of nougatine but worth a try anyway.

The last week of intermediate term went by in a flurry. Time always seems to pass by so slowly here, but it has been so much better ever since I started work at Moana Bakery at the start of this term. They are really nice people and I've learnt alot of things from them.

So, to aptly draw the curtains down on what I would define as a great semester, we made an Opera gateau for our exam on Thursday. This time I was much more composed than last semester, knowing exactly what I had to do. I was determined not to ruin a good run of results this semester...I'm really hoping for a 'credit with distinction' this semester. This is the highest achievable grade. Last semester I had a 'credit with merit', which is the second highest possible grade, so I really hope to improve on that. I don't like settling for second best..I always believe in challenging myself to reach new horizons. With that, I made an Opera that chef said had one of the best coffee syrup soaked joconde in the class - an element that is critical to ensure the heaviness of the buttercream does not overpower the cake. I'm happy with my cake, but I will continue to practise my writing and everything that I've learnt over the past two semesters.

Friday was another one of those "relax-after-exam" days, so reminiscent of the end of last term. I bade farewell to my bench partner with a flat white and almond croissant at Pattison's (as she is leaving for London for a couple of months), and fooled around a little whilst waiting for the lesson to start.

As a famous culinary school, we have no choice but to voyage into this macaroon-crazy world. We started off with plain chocolate macaroons. Chef gave us a macaroon outline sheet but he also encouraged us to pipe freehand to better grasp the exact amount of pressure to apply when piping. Me being me, and relishing the challenge, I did it freehand and was the first to finish in the class..Chef said, "very good for a first time, you're 80% there". Yes Chef!

We also made biscotti and piped shortbread. Biscotti is Italian for "twice baked", as this biscuit is first baked as a log, then sliced and baked again to achieve a crunchy texture. For the shortbread, it is important  to ensure the butter is properly softened before it is creamed, and the mixture must also used immediately after being prepared, otherwise the final mixture may be too hard to pipe.

I dislike macaroons, if you must know..'em round blobs of things..did I say we made plain chocolate macaroons? Make that with strawberry jam...

Saturday...Saturday was my first day at school without Edna..I felt a kind of sadness slowly seeping through me. Anyways we made shortcake with mascerated strawberries and chantilly cream, and sable breton with diplomat cream and pistachio croquant.

To everyone that has been reading my blog, thank you and do check back again in the first week of May for superior term's desserts!

To let a sunny day pass by without soaking up the sun is a shame. So we went for a little trip to Surry Hills, to visit the famous Bourke St Bakery. It lived up to its name for sure, for there was a steady queue of people outside the bakery when we reached. Love the window display of pastries, especially the breads which were just stacked on top of each other a little haphazardly..gives it a homely feel.

All these made us very full, especially since the previous night we made pizza, calzone and pide at school.

The lesson was again, very relaxed. A little too relaxed for my liking. Just as I like to work hard for what I'm paid for, I like to receive a fair amount of learning for what I'm paying for too. Anyways, Chef was really nice and got me some chocolate 'cos I wanted to practise my chocolate writing. The last time I piped Opera I had some overlapping lines in the letters which I didn't like, so I tweaked the writing style a little this time. (Don't read this line and go looking for my spelling error yeah..it's a horrendous error and I noticed it right after I piped the wrong letter).

Actually, I wanted to make an important point from the picture I posted. See the Opera writings from left to right? The right hand side ones don't look nice because the chocolate has set a little in the piping bag. When that happens, you can't pipe nice, smooth lines anymore and the writing doesn't look elegant anymore, so always remember to test your chocolate's viscosity before you pipe that word on the cake!

Oh I know I know, you must feel like kicking me..I know all you want to know is how my croquembouche turned out. I can't tell you now...because I haven't assembled it, but the mise en place is ready and all the action will take place tonight! Excited!
...... ......
Yup, I think it turned out pretty well..got down to some planning and mise en place before today, sketching out my ideas and making little figurines out of marzipan..marzipan reminds me of playdough. We also made nougatine, which is a pliable mixture of cooked fondant, glucose, flaked almonds and butter. It's not that hot to work with really, even though it is over 100 degrees celcius.

Then I put it all together...

Chef asked me..where's the knight's horse?...I think the horse ran away chef, hahaha...

All things sweet. The traditional croquembouche is made with choux puffs built upwards to achieve a conical shape, and this is, really, the traditional French wedding cake. But as you know it, people are creatures filled with ideas (mostly) and someone invented the chocolate croquembouche so that if one got bored of eating chips in front of the tele, they could get themselves this $150 masterpiece to nibble on instead.

That's chef's piece above, made during the demo. I kinda figured everyone would do the same design (since we have the same types of truffles and coatings, down to the same LCB ribbon to tie around it..) and I really wanted to create something different. I wanted a butterfly to sit on top of my tower and when I googled butterfly the night before, I chanced upon the synopsis of the opera Madama butterfly, which I decided would be the theme of my chocolate piece. The opera (if I may bore you with a little about it) is about an American man who marries a Japanese lady, with their new home atop a hill. The Japanese lady is over the moon but she doesn't know that the man really just wants an American wife, and the story goes on and as you know it, the man finds his American wife and leaves the Japanese wife. The latter self-destructs upon finding out. It's a sad story but I thought it's beautiful too..a little romanticism, a little realism...and a alot of chocolate later..here is what I made..

I read on the Internet that fat-soluble colouring has to be used if we're colouring white chocolate, but we only had water-soluble ones in the kitchen. Anyways, I asked chef and he said I could use a few drops of the water-soluble colouring and it wouldn't cause the chocolate to seize up. So I did and I made two pretty pink truffles and a pink butterfly. It feels good to learn something new and try something new everytime.

We did white chocolate fudge too, but I didn't snap a photo of it as I was rushing for time, having to temper, and coat all the chocolates myself as my bench partner called in sick for the day. The fudge was way too sweet, so I gave mine a milk chocolate coating to reduce the sweetness (wanted to use dark chocolate but that had run out).

Now for the raspberry mousse gateau...the raspberry glaze was so pretty..like a mirror lake, so I did swans and flamingoes as my theme. I also did the tulip stenciling with chocolate flavour to get a brown colour instead of the red/pink colouring that chef used. Pink doesn't suit my palette...it looks a little "false" to me..But colours aside, this cake is really quite nice, a nice balance between the slightly tart mousse/glaze and a slightly sweet joconde sponge, as well as a variety of textures of the glaze, mousse and sponge all blending in together in one bite..YUM!

Alrighto. Off to sleep and one more revision for final theory exam on monday.

I think chocolate and humans don't make good partners, as they can both be so annoyingly temperemental.

Anyways, we made Opera Gateau for the first time (and probably the last time before the exam). This is a French cake made up of alternating layers of Joconde sponge soaked in coffee syrup, coffee buttercream and chocolate ganache, and usually decorated on top with the word "Opera" and some gold leaves. Gold leaves are expensive, perhaps too expensive for our very-expensive-school to provide us with, so we had to be content with decorating the cake with chocolate writing.

There are a few important points to remember about the Opera. First, the Joconde sponge should be well-soaked with coffee syrup. This can only happen if you bake the sponge until it is just cooked. If you take the baking a little longer, the sponge kinda forms a skin and the syrup doesn't soak through. You could dock the sponge but, you know, why create uneccessary work for yourself? So, just get the sponge right. Secondly, all the layers of sponge, buttercream and ganache should be of equal height, with the total height of the cake not exceeding 4cm. Thirdly, the glaze has to be shiny and smooth. This can only be achieved if you don't agitate the ganache. How do I know that? Well, I agitated mine, that's why. Lesson learnt.

We also made a Tiramisu gateau which wasn't really the best I've tasted...I think the recipe doesn't have enough liquor inside. The interesting part of making the Tiramisu was that we actually made the Savoiardi biscuits from scratch, commonly known as lady finger biscuits. I always buy them from the supermarket. Savoiardi comes from the word "Savoy", which is a region shared between Italy and France. Tiramisu means "pick me up" in Italian, and the gateau is named so because of its high coffee content which wakes the mind up.

On Saturday, I was a little on the high side with all the chocolate, sugar and coffee, so I had lots of energy to make one of my favourite desserts back home for my friends. Tau suan with you tiao!

The chefs probably secretly agreed with me that sugar levels were a little on the high side, so they played down the sugar a little too with a menu of apple strudel and quiche. I never thought much of strudel pastry..it isn't something that I would crave for. We have a few specialty strudel shops in Singapore..there's one called the Ritz Apple Strudel I believe, and I always thought, how on earth would one make money by just selling strudel! Well, let me tell you the secret. The dough costs peanuts as it only has bakers flour, vegetable oil, water and salt. And you only require a fistful of dough, a sprinkle of magic, and poof, you get a whole strudel worth 60cm in length. That's Chef stretching out the dough until it's paper-thin and you can see through it. Interesting to make but...I still don't like the taste of it.

Now we had Chef Michael in our kitchen today, which made me happy because he always goes around the benches and takes a personal interest in what each of us is trying to make and he likes to know more about us as persons also. We were supposed to make quiche lorraine (ham, bacon and onion) and quiche florentine (spinach and onion). But I really didn't like the spinach quiche that I tasted during the demonstration. Spinach itself is way too mild in taste and after you cook it with onions, and eat it with the pate brisee (savoury short pastry), it just seems to lose its "identity"..kind of. Somebody really needs to create something yummier for vegetarians who love quiche. Anyways, I asked Chef Michael if I could create my own quiche, and he said yes. So, I made Quiche "Florraine" (so said Chef, and he said it could be called Lorrentine too) - I mixed the bacon, spinach and onion together, so that the salty, firmer texture bacon would balance with the mild, soft spinach. I also added an extra egg to the recipe because the original was way too runny. And I tried doing five different quiche pie borders instead of just the plain one that Chef showed us. Below is a plain one and a jagged edge one which I made by putting angled cuts on the edges and then pulling them a little to overlap each other. I made a 5cm tall quiche but the pastry didn't stand in the oven haha. Next time I will probably have to put a foil around it all the way to the top. That was a little disappointing because I really love high quiches. They just have that "you have to eat me" kind of look.

Now, maybe if Bruce Feirstein tried my Le Cordon Bleu quiche, he might reconsider that real men do eat quiche. Haha.

Quiche rocks. Ok time to study for final theory exam!

I had to study for HACCP test, and I did study it really well. But in between I also had time to watch some movies which I borrowed from the library. They're pretty old movies, but interesting to watch. I especially liked the one on anger management. I mean, the title is really totally boring. It's not like some red velvet cake, just a plain butter cake. But somehow it caught my eye anyways.

It's about this guy (Adam Sandler) who has an implosive anger problem..he swallows his anger whenever it comes about instead of letting it out, which makes him kinda like a time bomb because you never know when enough is enough. So, his girlfriend seeks the help of a famous doctor who sets up a string of comedic events to cure his anger problem. Of course, everything goes well (like most movies) and he gets cured in the end. In spite of the predictable outcome, I like this movie because it recognises that silence or seeming peace on the outside does not guarantee that there is no turmoil brewing inside a person.

I also got a book on bread which I have just started reading. The way the chef works the dough is really interesting. He doesn't keep putting flour to knead it into a smooth ball. Instead he just hits and folds the dough until it develops enough gluten to form a smooth dough. He also shows how to fold the dough inwards to make layers and give the dough more strength in the structure yet without making the dough too tough. Will continue reading after tomorrow's test!

I think people should live to eat, not just eat to live. The world of pastry is Simply Amazing.

We did mise en place for Danish pastries on Thursday, preparing the Danish dough with 3 single turns, and making several fillings. The difference between Danish and puff pastry is that for puff pastry, the fat is calculated based on the weight of the flour, whilst for Danish pastry the fat is calculated based on 35% of the weight of the dough. Danish pastry should not have more than 35% fat otherwise the fat will seep through the layers, giving a soggy and poorly risen pastry. Because Danish pastry is only given 3 single turns, it has less layers than puff pastry, and tends not to rise as high as puff pastry potentially can. As we only had one dough breaker/sheeter, I decided to just roll out the pastry by hand instead of mucking around and waiting in the queue. Of course it doesn't do the job as well as the machine but it's good practice anyway, 'cos a chef must also know how to work without machines. In between waiting for the dough to rest and give it the required turns, we prepared the fillings as a bench. I was in charge of doing streusel topping. Streusel is German for tiny pieces of stones, and it is so called because streusel resembles small stones, similar to a crumble topping. The difference between streusel and crumble is simply the addition of liquid (egg/ water etc) to streusel. I like crumble better as it gives a better crunch.

Anyways, before class we thought we wouldn't have anything to bring home since it was all mise en place, but oh nono...there was a sweet surprise at the end...Baklava! Baklava is a sweet filo pastry filled with chopped nuts and cooated with syrup, originally made in Turkey, then in Greece. There are differences in the way it is made in the various places. For example, the Greek ones are made using only almond, while the Turkish ones are soaked in syrup and can be filled with a variety of nuts such as cashews and pistachios. This is an amazing dessert, so simple to make yet so addictive to eat.

Class finished ahead of time and I decided to practise writing for our Opera cake next week after looking at Chef Keith's writing as well as some writings off the web.

On day 2 we got the Danishes up and running...Chef showed us so many shapes - windmills, bear's paw, turnovers, crescents, lattices, twists, snails, scrolls, plaits...there are so many more designs but there wasn't enough time to demonstrate.

And we made some Chelsea buns too. I like cinnamon buns better, because cinnamon buns are made using a dough very similar to Danish pastry which is so much more buttery and fragrant, whereas Chelsea buns taste a little like hot cross buns.

And as usual, we always save the best for the last. We made bread on the last day! I love bread. It's my favourite part of the patisserie course, really. We did Foccacia bread, Baguette and Lavosh. Lavosh is a Jewish unleavened bread sprinkled with sesame and poppy seeds. It tastes more like a cracker actually, because it is rolled out to 1mm thick which gets it really crispy after baking.

Baguettes are traditionally displayed vertically (like so in the picture below) so that as it cools the moisture goes out from the side of the bread, leaving the front crust crisp. I need to angle my cuts on the bread more next time.

And how else can I describe the foccacia? Just simply lovely.

Have a great weekend!

Another week on plating! We did mise on place on Thursday, preparing the components of Vacherin: meringue discs, raspberry sorbet and vanilla ice cream. Vacherin is actually a Swiss cheese, and the dessert is so called because it looks like the vacherin cheese. Tell me about it..I don't suscribe to the resemblance but oh well, just a piece of history on the dessert to keep in mind.

I was going to do an igloo theme for the dessert because of all the frozen sorbet and ice cream inside, but the penguin meringue that I piped didn't really look like a penguin at all. I think it looked more like a porcupine. Anyway, I'm not sure if the freeer broke down from over usage but our frozen desserts simply did not harden like Chef's ones did. So we had to spread the sorbet and ice cream onto the meringue instead of cutting them into nice discs to assemble. I was probably still thinking of Valentine's Day and feeling a great sense of injustice that I had not made any Valentine's Day dessert that was truly my own creation (St Honore's design was pretty standard so that doesn't count!), so I decided to make it a really sweet Vacherin dessert (it is really sweet in taste also by the way).

The next dessert - Hot and Cold Souffle. I've never tried a souffle before and the closest I've come to sniffing it is reading food reviews which laud the dessert. Oh well, granted that it rises really high but taste-wise, I wouldn't put it on a pedestal. For the cold souffle, we made one flavoured with grand marnier and froze it. Like many others, mine collapsed...

And the hot souffle...this is one dessert you have to work really fast with and prepare your plating decorations before it's ready, because it deflates within minutes out of the oven. We made a Morello Cherry Souffle, I went for classic, and was rewarded with the honour of getting my plated desert onto Chef's phone gallery. It was a great feeling. I really like it too..cos the plating can be done real fast and still looks clean and elegant..Chef always emphasizes to us that in the industry it is not just about making the nicest plated dessert, but about making something that is pleasing to the eye yet time-economical in the preparation. Now I am beginning to understand what he means.

Second day was also a good day because I got full marks for my theory test and two marks shy of a perfect score for a written assignment.

Third day...return of The Chocolate. Yup, we had to work with chocolate again..tempering..tabling..it isn't too bad really..just rather messy. We made almond rochers and vienna almonds. I totally love the vienna almonds..they have this wonderful caramel flavour and crunch and I'd swear by the pringles jingle for this one..once you pop you can't stop! The rochers were a tad too sweet...I actually love the slivered almonds coated in sugar solution and icing sugar, and then toasted slightly..it tastes like the sugar-coated kachang puteh they used to sell outside the cinemas in Singapore. But once you coat them with the milk chocolate, it kind of loses that natural, almost fresh taste. The lesson was easy, but the chocolate decorations were time-consuming as we tried to make different types of decorations. I did cut-out shapes, a little chocolate writing, and also tried to make the swirl cigars that I had seen a chef doing on youtube. It's fun! But I need more practice on it.

I called my plate Fantasy because savouring the vienna almonds and rochers is such a nice feeling and you feel like you're in fantasyland.  :)

This week's lessons focus on plating. First up, we did a raspberry bavarois (pronounced as ba-va-ruah). Bavarois is the French term for Bavarian Cream. It is like a mousse, except that it has egg yolks added into it. After preparing the mixture, it is poured into small moulds or Dariole moulds (Dariole is French for a small, cylindrical-shaped mould).

I wanted to create height for my plate with my caramel wheel, but alas it cut into the bavarois when I tried to stand the wheel upright against the fragile dessert. So I had to place it flat on the plate, which really kinda loses the whole effect that I wanted to create. This plating isn't too good, so I shall try something simpler and cleaner the next time. I think it is a little bland too..perhaps a little more sugar in the recipe might make it taste a little more appealing to the tastebuds.

Then we did a buttermilk panna cotta. Panna Cotta is Italian for "cooked cream", because this dessert is made by cooking cream and then adding in the rest of the ingredients. This I must say is a wonderful dessert. A combination of sweet and tangy, smooth but not overly soft...it is simply... heavenly. We made ours with a pineapple, strawberry and mint salsa (salad). I think it would taste lovely with warm caramel sauce drizzled over it.

Second day. Another day of plating. The star of the day was..chocolate pudding. Yummy. The perfectly done chocolate pudding holds its shape but oozes out chocolate when you cut into it.  I figured the whole world would be using tuille/ bubble sugar/ caramel sugar for their decorative piece so I went with something which we learnt back in basic class - caramelised fruit slice. I didn't do it so well in basic class but today my orange slice turned out really nice - firm and shiny. Alas, it couldn't stand up on top of the pudding so I had to press it down into the pudding, which I didn't really like. Chef said that was probably the only way to make it stand. Anyway, I should've done without the lemon slice. Orange and chocolate makes a great pair and we don't need a lamp post around huh..I was also looking for chopped pistachio nuts to give some nice green colour to the plate but there was none in the kitchen. Oh well. So I had to settle for slivered almonds. The sauce is a little messy. I shall do it better next time.

Companion for day number two? Grilled Fresh Fruit with Cointreau Sabayon. We grilled fruit skewers in a mixture of butter, spices, cointreau and sugar, and then drizzled it with sabayon. My favourite part of the dish was the grilled bananas. I love to eat bananas and they taste especially fabulous when they're grilled. The only nightmare now is that bananas cost a hefty $6.98/kg at the supermarkets. That's like ten times more than in Singapore. We only pay SG$1.90/kg for bananas in Singapore and the price is almost always stable, fluctuating at most by a couple of cents. Looks like I have to stay away from bananas for some time..

On the third day, we made Savarin and Crepe Suzette. Savarin is an yeast cake that is soaked in a fruit and liquor solution, and sometimes filled with whipped cream and fruits. It is made in small or large bundt tins. I only had one savarin mould to use for my presentation piece so I made doubly sure that I greased and dusted the mould really well and put the filling in evenly. This is quite a yummy dessert, except that I find it a little on the soft side . Wonder if it would taste better after being left in the fridge. Back to plate presentation and today I told myself that I had to focus and not let negative events in the kitchen affect me. We were supposed to do a spun sugar nest to decorate the savarin and Chef said we had to do it. I wasn't that keen on doing the nest because I didn't want my dessert to look like everyone else's...so I decided to give my dessert a twist and and made a super pink tornado with the spun sugar instead! I was so happy with my dessert that I actually took a photo with my plate for the first time in my LCB life.. :)

Making the crepe suzette was fun too. It is really easy to prepare the mixture and cook it, but I think to get the perfect consistency for the mixture is a little tricky. After we cooked the crepes we then had to coat it in an orange sauce and flambe it with grand marnier. I didn't like this recipe though. I think my mum makes better crepe suzette.

Done with Week 3!