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!
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!
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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.
...... ......
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...