*Chef Michael's tarte aux pommes (just for demo)*Isn't it fast. . i've already attended classes for the 2nd week. Time really pass like the thunder bolt strikes on the earth and i guess my weight is gaining as fast as time flies too...hahaha
bringing more and more delicate pastries home - it may turn people in my house becoming a basketBALL ...hahaha.
here are some picture of what we did in week 2...
i bet u guys gonna love this post ! =D
* Moi~ tarte aux fruits* looks tempting, doesn't it ?!Yeap,we did our sweet short pastry by hands, we need knead our dough, pin it and mould it and blind bake it ! We were taught by the profession which has been in this industry for more than 30 years, he teaches us the method and technique where the pastry dough does no need resting after moulding AND it will NOT shrink as well ! How did that happened ?! hmm..
It is not necessary to blind bake with rice or beans on top of the dough, the theory is . . u just have to get the moulding techniques correct ! it sounds simple and YES IT IS ! =)
Everyone got muscle ache the next day after whisking too much on the pastry cream..hahaha..even me i got ache on both arms =(. Filled in the cool pastry cream on the short pastry and here you go . . . decorate it with variety of citrus fruits and berries and lastry glaze it with a gel which helps prevent dryness and keep the tart looks glossy !
Light Fruit Cakes with Rum and Crumble Topping ! With Chef Karin, we always have to use our hands to do it ! Again, we made this cake and crumble by ourselves not the machines ! Im quite happy with my product, the texture and taste is good - merely perfect as the machine does ! LOL !
It is not necessary to blind bake with rice or beans on top of the dough, the theory is . . u just have to get the moulding techniques correct ! it sounds simple and YES IT IS ! =)
Everyone got muscle ache the next day after whisking too much on the pastry cream..hahaha..even me i got ache on both arms =(. Filled in the cool pastry cream on the short pastry and here you go . . . decorate it with variety of citrus fruits and berries and lastry glaze it with a gel which helps prevent dryness and keep the tart looks glossy !
Light Fruit Cakes with Rum and Crumble Topping ! With Chef Karin, we always have to use our hands to do it ! Again, we made this cake and crumble by ourselves not the machines ! Im quite happy with my product, the texture and taste is good - merely perfect as the machine does ! LOL !
*You have the nicest crumble among all other cakes xD, says Chef Karin*Here we have, Piped Sable (Biscuit) . . .
*compare Chef Karin's & Mine . . . LOL!*
*Piped sables aka Viennese Biscuits*
*Sable Diamantes - Love this the most cos i got the right consistency**jumpin with joy*
*Sable Diamantes & my cute lil bunnies*next one will be sable hollander . . . it looks awful but the taste, is NOT THAT BAD ! hahaha
*This looks great huh !? It's Chef's Keith*
*Mine, really need to catch up* hahaha*i didnt get enough dough to wrap on the sides =( *
This all for the 2nd week in lcb . . . wish i can be just like them (the Chef's) with great experience and skills ! Gambateh-neh !
xOxO
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