Friday, January 16, 2009

A Few Photos From Le Cordon Bleu London Pastry Class



If anyone is curious about what I've been doing at school, I'm including a few photos in this post. I don't have any cuisine photos; we have to serve the food hot and it's tasted immediately, thus destroying the beauty of the food on the plate. In pastry the recipes are so exact that they don't taste our food/art pieces, so there is plenty of opportunity snap away.

Up at the top is a croquembouche, which is a traditional french wedding cake.



My first attempt to make a pulled sugar rose. I ended up with a huge blister on my thumb from making the petals!



My first attempt at making a pulled sugar ribbon.



Me, and my ribbon hat....



And, my first attempt at pouring sugar. Poured sugar is my favorite of all the sugar work so far.



The fraisier cake, from the top. You can see, my piping needs a bit of work!



The fraisier cake from the side... yum!

4 comments:

Samar said...

hey... sugar pulled ribbon.. yummy!!!!!

Samar

Lee said...

you look like you're making and learning amazing things. where will you open up your restaurant?

The Fat Dietitian said...

The pulled sugar is incredible!

EasyComfortFoods said...

You are such a talented artist! I really wish I could be as good as a cook as you are!

Those creations are breathtaking!

Congrats!