Intermediate Patisserie... so far

Well, I've only got one week of Intermediate Patisserie left to go. This term has just flown by. At times it has been a little bit scary and it has been a lot of hard work, but most of all it has been fun. Every day there is laughter and fun in our kitchen - it seems like most of our little group feel so lucky to be doing what we are doing. I think me most of all (somedays I still can't believe my luck).

Sacher Torte

Swiss Roll

Feuille d'automne

Gateau Concorde

Tranche aux fruits

Gateau St. Honore

Plated desserts - Panna cotta, mousse

Chocolate Pudding

Crepes Suzette

Savarin

Souffle

Souffle glace

Baklava

Bread - foccacia, bagette, lavosh

Gateau Opera - this is what we make for our practical test

Strudel dough - this was amazing, you don't roll strudel dough, you have to stretch it out until it is paper thin.

Apple Strudel

Chocolate croquembouche

Raspberry mousse cake

As amazing as this has been, I've decided not to go on to Superior. I'm going to miss our great group and the amazing chefs, but I've got something else planned - will share soon.