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.
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!