Superior Pastry ✔️ Here’s a look at all the sweets I made the past 3 months ! Can’t believe it’s over, but I’m ready for what comes next. Stay tuned for updates ! #pastrystudent #lecordonbleu #frenchpatisserie #thebakefeed #thekitchn #bakefromscratch #feedfeed #munchinginparis #pastryschool

Part 2 of final: chocolate sculpture ! We prepared the week prior by making some elements for the base but made the flower/assembled the day of. The sculpture showcases different types of chocolate and techniques including granite, tempering, modeling chocolate, bonbons, etc. We stuck each element together by decrystallizing the surface, scoring, and added tempered chocolate in between. Freezing spray also works wonders ! Although this was a nerve wracking task, I’ve enjoyed working with chocolate ! #chocolateshowpiece #chocolatesculpture #chocolatework #chocolat #chocolateflower #chocolateart #pastrystudent #pastryschool #thebakefeed #feedfeed #thekitchn

I graduated ! Our exam was 16 hours over the course of 3 days: consisting of 6hrs for entremets creation, 1hr to decorate, 4hr chocolate sculpture, 4hr sugar sculpture, and 1hr written exam (all in 90°F/32°C). For our entremets creation, we were given total freedom to create 6 individual/identical entremets. The flavors, layers, design, etc. were all up to us. My flavor combination was Apple, Dill, & Hazelnut; paying homage to Autumn in NY ! I know these flavors seem unconventional in a dessert but apple and dill work really well together in a savory context, so I wanted to give it a try. The dessert is composed of: Hazelnut Sable, rolled hazelnut joconde sponge filled with dill crémeux & hazelnut crumble, apple mousse with pickled plum compote & jellied apple coulis insert. Decorated with apple julien slices, caramelized hazelnuts, and apple tuile. Pictures 1-2: final exam, 3-4: mock exam, 5: vision Based on feedback from the mock exam, I made my entremets smaller and removed some dill within my layers. This recipe is still a work in progress but proud of what I made. #entremets #appledill #rolledspongecake #entremet #cakecreations #cakecreation #lcbparis #pastrystudent #layercake #thekitchn #thebakefeed #feedfeed

A closer look at how these Apricot Rosemary Bonbon are made ! The chocolate is tempered, colored cocoa butter is brushed onto the molds & coated with chocolate, then filled with apricot coulis & rosemary ganache, and finally sealed. #bonbonchocolat #bonbon #chocolatemaking #chocolatecandy #apricotrosemary #ganache #thebakefeed #feedfeed #thekitchn

If you’ve ever tried tempering chocolate, you know it can be a long process !! Following the temperature curve and not having much leeway with the degrees is tough, especially when you have a tedious task like making bonbons. This time around we used Mycryo, and it was a game changer !! Mycryo is crystallized cocoa butter and is one way you can temper chocolate. It ensures that you are introducing stable seed crystals, allowing you to work longer without having to constantly check the temperature. We made 2 types of milk chocolate bonbons: Apricot Rosemary and Peanut Praline ! Swipe to see inside. #bonbonchocolat #chocolatebonbon #confectionery #confiserie #praline #ganache #chocolaterie #chocolatecandy #chocolategram #thekitchn #feedfeed #thebakefeed #foodphotography

We happily took a (short) break from sculptures and moved into confectionary work ! I must say I missed getting to taste our creations, and these were definitely sweet. You might think I’m sick of desserts after 9 months of pastry school, but the answer is never !! The two confectionaries we made were Raspberry Fruit Jellies with Marshmallow & Gianduja Nougat ! Which one do you prefer ? #confectionary #marshmallows #patedefruit #raspberryjelly #nougat #gianduja #nougats #homemademarshmallows #confiserie #guimauve #thebakefeed #f52grams #foodphotography #feedfeed

This week we had yet another sugar sculpture !! For 6 hrs we worked on this piece, which we will recreate for our final in 2 weeks (except we’ll have 4 hrs). This is made entirely out of sugar including pastillage, pressed, and poured sugar. Each piece was stuck together using isomalt. I’m relieved it was still standing but happy this was only a trial. It was great practice but showed me how quick & still you have to be when sticking pieces together - once it cools, you can’t move it !! Hopefully the final will go smoothly - stay tuned :) #sugarshowpiece #sugarwork #sugarart #thebakefeed #feedfeedbaking #confectionary #feedfeed #inmykitchen #f52grams #huffposttaste #lcbparis #pastrystudent

Sugar Showpiece #1 ! This was our first time creating a showpiece made entirely out of sugar, which is practice for our exam. We worked with both pulled and poured sugar. It was a stressful 6 hours to say the least but happy to say nothing broke !! #sugarshowpiece #pulledsugar #sugarrose #sugarroses #pouredsugar #sugarwork #somuchsugar #pastrystudent #lcbparis #sugarflowers #sugarsculpture #thebakefeed

A glimpse into our Pastillage Workshop ! Pastillage is a sugar paste used as decoration in confectionary (its texture resembles play dough). We paired it with different types of sugar such as pressed sugar and royal icing to create these flowers and butterfly wings. It was cool to learn different ways of using sugar as decoration ! #sugarwork #pastillage #sugarflower #sugarflowers #sugardecoration #pastrystudent #lcbparis #thebakefeed #feedfeed

Everyone meet Oscar ! Swipe to see his evolution, although he didn’t last very long :( Six hours to be precise. Oscar was very sweet as he was made entirely out of chocolate ! This was my first time modeling chocolate and honestly I had so much fun. I was also pretty happy with the final result. I will be modeling chocolate for part of my final exam as well. #chocolate #chocolatesculpture #modelingchocolate #milkchocolate #pastrystudent #chocolatework #chocolateshowpiece

These Coconut Lime Pavlovas might be the cutest desserts I’ve ever made !! They were as delicious as they look but extremely fragile. Sadly they don’t last longer than the day, but I don’t think finishing them will be a problem ! The components are a vanilla shortbread, coconut meringue, lime crémeux, candied lime peels, topped with a whipped lime ganache, and jellied raspberry coulis. This was the last entremets we make :( Going forward, I’ll be focusing more on chocolate and sugar work. Stay tuned ! #pavlova #pavlovacake #meringue #coconutlime #pastrystudent #lcbparis #cremeux #thebakefeed #thefeed #feedfeedbaking #foodphotography #huffposttaste #f52gram

These Honey & Citrus Individual Cakes are the perfect balance of tangy and sweet ! In this term, the chefs are showing us how to incorporate different ingredients into our desserts. For this practical, we focused on sugar alternatives, specifically honey and coconut sugar. The components of this dessert are a crumble base, citrus caramel, grapefruit jelly, honey mousse, whipped chocolate caramel ganache, savarin soaked in a citrus syrup, and caramelized pecans. #pastrystudent #lcbparis #honeycake #citruscake #savarin #thebakefeed #thefeed #thekitchn #foodphotography #sugaralternative #f52grams