A blog about a log..

I love log cakes. Not only do they bake faster and much more evenly than boring round and square cakes, they are very easy to cut up and serve too! It also does not hurt if they happen to be pistachio flavoured and fully encased in CHOCOLATE. No sir. The "Buche Pistache-Chocolat" is not messing around.

I find that learning pastry is like being a magician's apprentice. In the past, when I've seen this cake in patisseries, I've always wondered as to how the chefs manage to compose this cake neatly and glaze it so smoothly.  Going to class and seeing exactly how it is done is like learning a new magic trick..!

The chocolate glaze is a mixture of chocolate, sugar and vegetable oil. It comes pre-made in a little bucket, and you melt it completely before, using a large ladle, you coat the cake in:


I was the person foolish enough to be the first to go up to the "glazing station" in the class. With Chef Jordan's intimidating watchful eye, I took a deep breath and just went for it. 

"Tres bien! C'est parfait ça!" said the chef.

thank. goodness.

You may be wondering why I put flowers all around it.. it's a log cake, ok. 
The pistachios on top are supposed to be like leaves on a vine.

I don't know if you got all that.. lol.



chocolate, raspberries and cream

Finally! We made something with a little bit of colour.

The "Mogador" is a combination of chocolate sponge cake imbibed 
with raspberry liquor and creamy chocolate mousse.

It is later glazed generously with raspberry jam..

The lightness of the cake provides a perfect contrast with 
the creaminess of the chocolate mousse.. 
just like the sweet-sweet chocolate balances 
the acidity of the raspberries.

It's the kind of cake you'd want to spend the night alone with....



Charlotte aux Poires

the pear charlotte..

tastes as sweet as it looks..

we piped the ladyfinger fence, lid and base all by hand..

to encase a creamy surprise inside! 

life is good...

life is good.


meet the brioche family

all these amazing food we've been making at le cordon bleu have started to stress me out. every day there is a battle in my conscience because I KNOW I CAN'T EAT EVERYTHING we make or... i'd have to say goodbye to by skinny jeans. and i really do not want to say goodbye to my skinny jeans.

but baby. 
these buttery brioches are very tasty. sliced with jam, made into pain perdu or just as/is. the sweet, buttery and the slightest bit salty rich flavour coupled with their soft, feathery texture is really doing my head in.

why bread gods. why.

so. let me introduce you to:
papa loaf brioche nanterre,
mama brioche à tête,
and baby petite têtes.

check out papa nanterre's crusty, golden armor.
but inside, he's really a softie.

we also made pain aux raisins using the brioche dough.
however as you may know, most of the time they are made using croissant pastry.
the chef said the reason why, is that not only does it save time and energy
but it is also more cost effective as croissant dough does not contain eggs.

but i find that using either dough..

they're just as tasty.

- - -

my breakfast this morning.




automne à paris

it seems the summer sun has disappeared as quickly as the autumn chill came. the trees are starting to look bare and the skies has turned cloudy and grey.. however on the bright side, the local parisian boys has started to pull out their scarves, neat sports coats and leather shoes. mighty fine i must say.. oh what, yes. that's right.. this is a food blog, i almost got side-tracked.....

aujourd'hui nous avons fait des croissants et pains au chocolat. 

i am so happy to have finally learnt the proper technique to make these 
traditional treats.

laminating the dough must be done quickly and with conviction.

and hopefully the resulting pastries will be joli et délicieux!!

coffee and croissants..

is the way to do some bloggin'.

j'aime l'automne à paris..

à plus tard mes amis.



Tarts. But snack size!!

For some reason, this morning I woke up fully refreshed and rested at 5am. It was very dark and quiet since the sun doesn't come up til about 8am.. It got me feeling a little nostalgic, so I loaded up my jazz recital video on my laptop. It is dated 29th October 2010. Crazy.. Only a couple more weeks and it'd be ONE YEAR since my graduation recital..

I might have said this before, but.. Never ever in the duration of my music degree did I think I would be in Paris making tartelettes at Le Cordon Bleu.

Life is funny sometimes.. and full of sweet surprises :)

It had to be one of my favourite practicals so far at school..
Working again with pâte sucrée, I feel like I am finally getting a hang on 
handling the temperamental thing..

Tartelette au Chocolat and Tartelette a l'Orange..

..a little too indulgent for breakfast perhaps.

but I ain't eatin muesli when these babies are in my fridge.