One On One Macaron Class!

It was so much fun teaching Ice how to make a macarons!!! She is very fun to have in the class and love macarons so much and I think I learn a lot of thing for her and where to get the best macarons in town too beside mine:))

Congratulation to the bride-Vivan!

Congratulation to the bride-Vivan!!! Hosting bachelorette macaron class for Vivan and her friends was so much fun.. She is so lucky having all good friends and no doubt as she is very friendly and fun . Thanks for joining me baking those yummiest and beautiful macarons.

  

Macarons !!!!

It was so much fun to see our macarons came out -esp today with the colorful fall :))) Three ladies nailed it and we have so much time to talk in the class:)))) of course laughs a lotttttt .. Thank so much everyone for coming to make those cutest cookies ever..

Fall Macarons!

Making this for my students tomorrow . I love fall season and Halloween is coming soon . Macarons can be super rich color and always fun to see the result .. I know making this cute cookies isn't easy but you will smile when it comes out right.

Rustic French Baguette

It was a very excited day making a French baguette and was turn out great !!! After finish the program t LCB , my husband always want me to make a baguette for him and of course- no wonder why:-nothing like smell fresh bake baguette in the morning and the crunchy crust after let it cool down when it fully baked out of the oven!!!!

Good bread takes time but it is worth to make!! It is not difficult as you think , so give it a try --the only thing it needs when baking bread or baguette is just need a bit patient but promise you will enjoy so much of homemade baguette Enjoy :))

Pumpkin Butter Cream filling 

  Honey Butter Cream Filling 

Happy Thanksgiving Macarons !!!

I decided to make macarons instead of pumpkin pie for this holiday - Thanksgiving  ! It was so much fun making these yummie , classic trendy sweet as it is my favorite dessert. Many times people think , making the filling using ganache is great for macarons but today I though pumpkin and and honey is blend well with macarons shell very well. Love holiday and I really want to share my passion of baking soon. Stay tune for 2018 pastry class.

Choux aux chocolat et a la creme!!

Making choux is not difficult and always delicious. To make it more fun today I made a big choux  chocolate filling and stuff inside with a small small choux, vanilla filling. It was a sugar cut recipe and still works well. 

To make it even more fun beside double filling, so I place the craqueline on top of the choux and it help for the rise and crunchy texture outside.

Macarons!

 After all hard working and looks at my beautiful yummy macarons. Making macarons is can be fun if you know how to make it or disaster because many things can go wrong. Anyway, kind of my lucky day that my macarons came out perfect bright colors and have a good feet. I made three favors of the ganache filling - orange, mint and water rose.  I start thinking that I really should share my pastry skill after finish school but I haven;t started the date yet- if you like to learn how to make macarons then stay Tune!

Tea Party & Macarons Class!

I was very happy to set this up for my dear friend for afternoon tea party and plus teaching a macarons class after. I love baking that the reasons why I went to Le cordon blue school in Paris for  2 semesters and will go this November to finish my degree. I was hoping that I will teach some pastry class that I love from I learned in school and share the taste of Paris with french dessert. 

My lovey three-tires afternoon tea.

I made a lot of dessert today- fruits tarts, lemon tarts,scone, creme brulee,pate aux choux and macarons and those all beautiful and very tasty. Along with afternoon tea nothing better than mimosa, esp today was a bit hot in my house.

Macarons Class !!! 

I made a lot of macarons but haven't open the class formally but today was my first time teaching macarons. Thank everyone to help me master all of those beautiful and yummy almond-meringue cookies- macarons.

Afternoon Tea With Me!

My special guests are Ananda and Christine. You will see there are quite a lot of dessert we had on the table but we did ate it all- I know it was bad but too good couldn't help. Choux or cream puff or portfolio , you can call it which is a pastry ball make from the same dough. It is light and crispy texture. 

Pâte à Choux Green Tea Chantilly!  

Russian Honey Cake!

The petite 6 layers Russian honey cake .. I actually made this a couple days before having it with other sweet which is actually perfect because this cake it need to let it set for a day after you make before you can eat to get the dough and cream homogenize into a favor.It wasn't difficult as it looks and also fun to do it too.

Choux Aux Chantilly

It was my favor thing to bake -Choux aux chantilly is a simple and delicious  french dessert!

The dough is contain only butter, water , flour and egg which make the dough very light instead of using raising agent . There are a lot of dessert which using a same pastry dough or this pate a choux, for example -cream puff, eclair and st. honore cake. The filling can be a pastry cream with any favors or Chantilly cream as I mad with mind today .

La Boulangerie !!

I am so glad that at the end of the class we got to make all la boulangerie, esp the Baguette because this is what I eat every single day here. Baguette will be the first thing that I will miss when I go back to SF .The aroma of fresh baking every morning with every corner when I walk from my house to school or even during lunch or evening because here you get the fresh baguette all the time. I also like the way that I can buy baguette here- half baguette please or  " une demi baguette s'il vous plaît " because I eat alone and the half of a loaf is perfect for me. Anyway,  now I never order just half because it is not enough😂😂. 

I admit that I am fall in love with french baguette “ and can’t wait to try making it  when I get home which I hope it turn out as good as I made it here. 

What a nice treat again, In the demo today chef prepared some meat for us to eat with a fresh baked-baguette and other kind of bread and it was fillies me up for my lunch after demo in the morning - was so so good !! I also found that I also like French sandwich bread which is soft and has a flavorful tasted which I did it as well beside baguette today . Well, I could have a baguette and bread party ,don't you think ?

Croquembouche

Croquembouche and it means crack in the mouth!!! It is a traditional wedding show piece in France or even Italy and UK . This one , the base is made from Nugatine almond crisp and piled up with choux pastry into a cone shape with using a caramel to stick the choux together . It took 6 hours to put all pieces together because it is all about cooking sugar in the right stage and essemble it after all!! Plus, Nougatine is very easy to get cracked and have to stuff the pastry cream in each choux , so it took a lot of patient  to finish this cake . 

Trimophe Aux Noix Or Walnut Cake!

I get to make another macarons in this class because we used a macarons for decorate the cake. I would say - after come to lesson 16, the more we learn the easier I get to make all type of mousse and cake now.We make a biscuit sponge for a base and the caramel mousse with caramel glaze. Up till now, I can confirm that french dessert is less sweet and more light than American dessert. We also have to make a caramel candies for the decoration beside the macaroon shell. This time, we use a swiss meringue instead of French meringue as well. I can eat whole cake myself, not too sweet and not very heavy surpassingly.I am sure this could cost a lot of $$ if I put it in any pastry shop..

Trimophe Aux Noix Or Walnut Cake!

Entremets Passionata!

Entremets Passionata

 Merci chef ! 

                                                     

Adding an artistic to this cake , we  painted our batter on the baking sheet- like a swirl between red strawberry and egg yellow color. The cake is not sweet at all which I like and crunchiness from coconut almond dacqouise as it is a base of the cake.

It’s very similar to a passion fruit and raspberry tart that I made in this class before but the cake is difference for the base instead of a tart dough . Also, the passion fruit cream and the mousse much lighter in this cake . Glaze with a intended color of raspberry and under the glaze is a strawberry which you can see through under the shiny glaze. If you love mousse and not too sweet cake then this would be it! 

Dôme Aux Marron

    Dôme Aux Marron

Dôme Aux Marron or Chestnut mousse cake an a components of hazelnut dacquoise , chestnut mousse and cover outside with chestnut cream to get a velvety texture then a fun dark chocolate spray to give a good looking cake ! . The shape should be a dome as a name but today I ran out of the cream so my cake wasn't look as much as dome but I  happy with it . It is interesting that normally don't like so much Chestnut but when it come to be a chestnut cream it's give a very nice favor and i kind of like it, especially the spike looking is remind me of Durian, fruit in Thailand . The cake texture crunchy a bit from dacquoise and a bit sweet and creamy of combination of mousse and cream was nice . I have to confess that I actually ate 2 plates of the cake in the demonstration room and don't know what to do with my weight now after come to the lesson 14:((. Anyway, chef demonstrated another dessert- Banquettes Aux Maroon which is very beautiful and I would love to make it as well. it is base form sweet pastry dough , filling with almond cream and topping with chestnut cream.

Banquettes Aux Maroon

Trésor vanille-fraise des boise!

Trésor vanille-fraise des bois (Wild Strawberry Vanila"Treasure") 

It is a great looking, gluten free and simple cake to make . The cake base from almonds dacquoise then shape as a dome which has layer of strawberry mousse and strawberry inside then cover it with chiboust cream. The challenging is not to burns my dacquoise while caramelizing and I am getting better with that ;). My cake went well and decoration was simple - just go with the name of the cake , so I add a lot of strawberry . Anyway, Big thanks to the Chef today for all the helps! 

Varieties Of Puff Pastry !

It was a fun class today, for my first time making Savory petits-fours instead of dessert .
I love to make and eat -mini, finger food and dessert , so today lesson was pleased me well.
😍The puff pastry today that I made was difference technique we used to do and it helps to know this method in case you need to make these in a short time. It works better when compare to a regular puff pastry. I only made with sausage cocktail, chorizo, cheese and Pâte à la viande but the chef also made two more of favor-salmon and pizza.

Baba Au Rhum!

This is the recipe of a famous moist rhum cake with a light vanilla pastry cream- Baba Au Rhum. Traditionally shape like a champagne cork, bake in a cylindrical mould then soak in a sweet rum syrup. It is a perfect dessert to clean your palate for the end of your meals.

This dessert is a rich ,yeast bread and it can soak indifference alcohol, esp rum. As today, the word " Baba" refers specially to the rum baba. Normally, it is made in the individual serving, petit mould but in my class today we make both in the big mould and small one . I actually like small one better as I like something mini or petit four;) 

Douceur Chocolate !

I have to admit that Le Cordon Blue has a great recipes for this Heavenly Chocolate or Douceur Chocolate. And the most I like about this cake is the crunchiness of crispy praline that filled inside the dacquoise,so for every bite you will feel of soft-light texture from the hazelnut dacquoise and the crunchy from praline feuilletine which is remind me eating Rocher from the demo class 2 days ago.

The perfect level of sweetness and smooth of chocolate mousse is great combination. Appearing this cake with a thin chocolate temper disk between the layer is another thing that make me believe that i can sell this cake in a premium price. Give all the credit to the chef who teach us and give us a tip  how to master this cake within 3 hours and I actually make this one right after demo class.
It took a better picture in garden winter room,with the better light compare to practical room. It was almost 9.30 pm after I finished this cake with smiling face of my hard work, delicious with simple decoration as chef said " go simple " but beautiful :)