All good things come to an end..and here I am at the end of the first stage of my dreams.
We had a great time on Friday with Chef Joseph, making a delicious flourless chocolate cake and equally yummy orange ricotta filo rolls. My god..the ricotta rolls are super yummy both baked and fried..totally addictive snack! My plate-up:
We had a great time on Friday with Chef Joseph, making a delicious flourless chocolate cake and equally yummy orange ricotta filo rolls. My god..the ricotta rolls are super yummy both baked and fried..totally addictive snack! My plate-up:
I'm also happy that on the 4th attempt since I entered this school, I finally managed to get feet for my macarons..ok, practice does help..
And I made another marzipan figurine for chef gert..
Last day of school was an immensely satisfying lesson on sugarwork, where we produced a small sugar showpiece. Chef Gert made a lovely piece during demo:
In class, I thought it would be difficult, as it was only our second lesson working with isomalt/ sugar. But everyone still managed to produced a showpiece in our class. :) I made one with a little bird's nest.
a) Poured sugar: the base is made simply by colouring some melted isomalt and pouring it into greased cutters to set. I only swirled the colour partially in to get a textured finish. Pouring sugar produces a glass-like finish.
b) Blown sugar: the bird is made using a sugar pump where we pump air into a round of isomalt to blow it up into desired shapes.
c) Pulled sugar: the rest of the piece is made by pulling the sugar, which produces colours with a metallic sheen finish.
The good thing about using isomalt is that the showpiece can be kept for ages and it doesn't melt etc, but the bad thing is that it loses its shine real fast (like in a couple of hours you can say goodbye to the shine). Anyways, a great lesson to end my journey at LCB, I must say.
b) Blown sugar: the bird is made using a sugar pump where we pump air into a round of isomalt to blow it up into desired shapes.
c) Pulled sugar: the rest of the piece is made by pulling the sugar, which produces colours with a metallic sheen finish.
The good thing about using isomalt is that the showpiece can be kept for ages and it doesn't melt etc, but the bad thing is that it loses its shine real fast (like in a couple of hours you can say goodbye to the shine). Anyways, a great lesson to end my journey at LCB, I must say.