pastry daa....

I must say pastry classes are getting awfully interesting and challenging with the weeks we`re going into. We were doing petit fours and lil deserts in the start, but now its more `hard core` in my sense (taking into account im not really the best person to talk to pertaining to the making of sweets and such). The work we are more into this term is more to centre pieces and the different mediums of coming up with one, ie chocolate, pastillage, nougatine,sugar,etc. The last 3 weeks have been solely on chocolate work. Interesting, yet fucking messy at the same time. The need for total control and management of work is vital. (And a lot of tissue wipes!) It was around the festive season of Easter which explains the production of animals?? evil looking choc egg 1

evil looking choc egg 2

evil looking choc egg 3 choc squirrel with choc truffles nougatine 1 nougatine 2

Today we were introduced to the art of sugar pulling, blowing and pouring(not necessarily in that order). Really tricky, working with hot sugar (140 degrees celcius), burned fingers, gotta go easy on the colouring. i was feeling butty-boyish. made a heart for you, based on a flat circle with a flower to the side. butty boy butty boy!

sugar 1

sugar 2

sugar 3