It is a bit of a bittersweet time. We have covered all of the school’s curriculum, and are quickly approaching the end of the program. Last week was our practical exam practice week – for both Advanced Patisserie and Chocolates/Confections, we had our two days each to run through the exam and work on our timing, ask any questions, and so on. Our practical exams will be this coming week (with written finals finishing up on Friday the 20th).
Here is what we have to do for exams:
1. pastillage piece, with six colours. (see below) We are urged to keep it simple though because when we made them before, we took pretty much the two full days to complete it. This time in two days, we also have to make:
2. bouquet of white modelling chocolate roses
3. a batch of rum baba’s (must present 6)
4. one Rum Baba has to be plated with six components, including a Creme Anglaise, and a fruit coulis. (I’m guessing a chantilly cream, and two types of fresh fresh berries will make it onto my plate.)
1. Sugar centrepiece featuring a casted piece (that’s the bottom which is poured molten hot into a cake ring lined with foil. The foil stays on the bottom so that the sugar doesn’t stick to your table!), a pulled rose with leaves, a blown piece of fruit, and some bubble sugar.
2. Caramel squares enrobed in chocolate
3. Coffee ganache, piped into molded chocolates
my sugar centrepiece i made yesterday