Apologies for the radio silence these past few weeks, I was deep in revision mode for my final exams at Le Cordon Bleu which I’m pleased to say all went well. I am now the proud owner of an Intermediate Patisserie certificate and could not be happier. Graduation is in a few days time so I thought I would share with you all my final LCB bake, the Charlie Brown Christmas cake. We made the cakes at the start of term back in September, and the chefs have fed them with rum each week, so, hello drunk! Our last couple of classes were then dedicated to decorating the cakes and voila, Charlie Brown, Snoopy and Woodstock on a glitter-strewn, snowy cake. Hooray!
So, in the run up to Christmas I’ll be posting festive recipes with added oh la la, starting with some sublime ginger moose biscuits on Friday (moose are cooler than reindeer, there I said it), and then the New Year will see me heading out on my own, making and selling my baked goodies, writing recipes, applying for pastry jobs, and generally surrounding myself with cake. The blog won’t miss a single step of this crazy ass journey so please do keep checking back, commenting and being brilliant.
Last time we spoke about my pâtisserie course at Le Cordon Bleu I was saying goodbye. The basic course was over and I really did think that I was done. Fast forward a couple of months and I’m midway through the intermediate level – what can I say, it was just too soon to leave. The learning curve has been steep but I’m loving my new set of skills and the creative challenges that the term is throwing at me. So I thought I’d show you guys what I’ve been up to back at school with a gallery of goodies. Special mention must go to my step palette knife who has become my best friend of late, he’s called Walter and he rules.
Click on the images below for a larger view and to launch the gallery
This week I finish my course at Le Cordon Bleu and just between us, I’m crushed. I knew I’d love it, but I hadn’t expected to feel quite so heartbroken to be saying adieu. For the past 12 weeks my life has revolved around becoming better at the thing I love, and the thought of that delicious baking bubble bursting, well quite frankly, it blows. That said, I’m really excited to take what I’ve learnt and create some seriously kick ass recipes, which I will of course be sharing with you all on here in the coming weeks and months. Turns out Picasso was right – “inspiration exists, but it has to find you working” – I’ve never really understood him until now. For now though, here are the last of my Cordon Bleu creations, loving made with the dulcet tones of French chefs ringing in my ears.
I can’t quite believe it but I am already four weeks into my pâtisserie course at Le Cordon Bleu – I seem to have somehow lost July in a sea of pastry cream! The weeks have flown by and I now spend my days trussed up in my chef’s whites, learning the very best French techniques and tips from a team of wonderful chefs. I’ve also made a fabulous bunch of friends, collectively known as the Bad Ass Bakers, and one of our intrepid group, Erin, is blogging about these wonderfully crazy weeks at school – take a look at here blog here. I thought I’d put together a gallery of all of my fabulously French creations as a record of what I’m learning and so that you guys can take a look, so, voila, hope you like them!