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Week 10: The Patisserie Diploma (Superior) – Final exam
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The time I post this article, I have already graduated. I apologise for the lack of update on my last week with Le Cordon Bleu. I was busy with exam preparation and follow up with the many farewells and events to celebrate. First of on the exam update, it went quite well and I manage to finished 20 mins before my time was up. I...

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Week 9: The Patisserie Diploma (Superior) – Croquembouche
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Its the final week of practical class this week. This week, still in the sugar module, we made croquembouche! It’s a traditional French wedding cake. The lessons spread out to 2 days as we made the choux buns and nougatine base on the first day and finishing it off with assembly and pulled sugar roses as decoration on the second day. I’m really amazed...

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Week 8: The Patisserie Diploma (Superior) – Decorative sugar work
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Our last module covered the topic of decorative sugar work. The last 2 weeks we learned how to prepare sugar and isomalt for poured sugar, pulled sugar and blown sugar decoration. Our first session started with chef demonstrated to us on cooking the sugar and sugar pouring to create a centerpiece. During our first practical class on sugar, we were only required to cook...

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Week 6: The Patisserie Diploma (Superior) – Tea Party
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This week was one busy week. I was appointed to be the sub-group leader of group 3 for our tea party event. With another 2 team mates, we created 4 desserts for the afternoon tea event. As a whole group B, we have to create in total of 18 desserts for the tea party while another 18 types from the other group A. That makes...

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Week 5: The Patisserie Diploma (Superior) – Modern Entremet
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This week we were given a chance to create our own entremet. This is also our first practice towards preparing for our final exam. As we were given with a list of ingredients, and we are required to create an entremet that consist of crispy base, side sponge, mousse filling, an insert, glaze, chocolate and tuile garnish. The catch is that we are not allowed to do...

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Week 4: The Patisserie Diploma (Superior) – Restaurant Desserts
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Week 4 was a restaurant desserts week. Over 4 workshops in 2 days, we produced various restaurant dessert plating. Mise en place were prepared in the first day including chocolate work and tuile. It was a very busy first day as there were so many components to prepare for 4 different types of desserts. First restaurant style dessert, Bitter chocolate chalice with rosemary and Amaretto cream. Chef love...

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Week 2: The Patisserie Diploma (Superior) – Chocolates
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This week is all about chocolates. Chef Ian did a demo with us on Monday. He showed us how to make 3 types of chocolates and confectionaries. It was a bit confusing in the beginning as we have more than 25 recipes in our folder. He then explained that as we progress in Superior term, it’s time for us to learn how to read...

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Week 1: The Patisserie Diploma (Superior) – Boulangerie
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It’s been 3 weeks since my last posting. As I finished off my intermediate, I took a short holiday to Greece. It was such a beautiful place to visit especially the Santorini island. I returned to school on Monday for my first Superior class. But before that, I collected my intermediate certificate and transcript. I passed the intermediate level! 🙂 So moving on to superior....

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Week 9: The Patisserie Diploma (Intermediate) – Exotic fruit mousse & Sugar work
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Couldn’t believe that we are almost finishing our intermediate term. We are just one week away from exam. Exam nerves definitely hit on me. This week, there were only 1 practical class for us to complete the plating module. We made the exotic fruit mousse with tropical chilli salsa. We worked in pairs in this dessert as there were so many components to prepare. Things...

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Week 7 : The Patisserie Diploma (Intermediate) – Truffles, Malakoff, Caramel Cups & Chocolate centre-piece
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This week on more chocolate work, we made White Chocolate Truffles, Moulded Chocolates, Malakoff, and Caramel Cups. Finally this week, I’m gaining my confidence in tempering both white and dark chocolate. As we work in pairs and groups, things turn out pretty good. On the second practical of the week, we were required to temper more chocolate to create our very own chocolate centre-piece...

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Week 6 : The Patisserie Diploma (Intermediate) – Poires au Caramel Religieuses & White Chocolate and Pistachio Entremet
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Chocolates.. chocolates.. chocolates! For weeks to come, you will still see a few chocolates work on my blog. We were trained to temper chocolate without the use of any thermometer. The objective in tempering melted chocolate is to entice the disparate fatty acid crystals of cocoa butter back into one stable form. This is an essential step for making smooth, glossy, evenly colored chocolates. Well tempered...

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Week 5 : The Patisserie Diploma (Intermediate) – Alhambra, Focaccia, Rye bread and Baguette Viennoise
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Gosh! how time flies. I’m 3 weeks behind with my postings. I apologise for the lack of update recently as I was busy traveling around. So on week 5, our last potential exam dish were revealed to us. Gâteau Alhambra is a rich chocolate hazelnut cake layered with ganache. I was very pleased of the outcome of this cake. My favourite most among the other...

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Week 4 : The Patisserie Diploma (Intermediate) – Fraisier & Opera
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Week 4 was one of the most important week in our intermediate term. 2 exam dishes were revealed to us – Fraisier and Opera. Our group were having a quite a slow week as both of our practical classes were scheduled towards the end of the week, which was Wednesday for Fraisier and Friday for Opera. Fraisier is basically a genoise sponge cake with crème mousseline, topped with pink...

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Week 3 : The Patisserie Diploma (Intermediate) – Gateau Sabrina
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Week 3 is another busy week. Gâteau Sabrina, fruit cake and a skill test week. Our week started on Monday with chef Matthew showing us how to make Gâteau Sabrina. This cake created in honour of the Audrey Hepburn film, Sabrina. This delicious cake was made up of a base of sweet pastry topped with rolled sponge and strawberry mousse and decorated with marzipan and...

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Week 2 : The Patisserie Diploma (Intermediate) – Devonshire split, hot cross buns, Croissants, Pains au Chocolate, Danish pastries and brioche
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This post came a bit late as I was away for a short trip during the weekend. Plus all the housework that piled up over the weekend, I can hardly find time to sit in front of my notebook to type this down. Finally, week 3 are over. It’s a long weekend again. So, I’m going to put up 2 posts this week. Week...

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Week 10 : The Patisserie Diploma (Basic) – Muscadines, Dark chocolate with rum truffles & White chocolate with kirsch truffles
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As of this week, we were put to test on our practical skill. Our practical exam was on Monday. I spent my weekend practicing my choux pastry (Éclairs). I was worried on my fondant. Melting to the texture that we wanted is really not easy. One could just overheat and it will loose its shine. Don’t be confuse with the fondant icing that cake decorators use...

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Week 9 : The Patisserie Diploma (Basic) – Sablés Hollandais, Meringue à l’amande, Chocolate & Pistachio macarons
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Our theory exam is finally over! As mentioned in my previous post, we have now done with our theory technical exam on Tuesday. I’m quite confident that I would pass the theory exam. Although there were some mistake I made. On Wednesday, we attended our last theory technical class in this basic term. We were introduced to ice cream and sorbet. I have to...

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Week 7 : The Patisserie Diploma (Basic) – Black Forest Gâteau & Charlotte au Chocolate
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Our Wednesday technical lecture class started with another series of product introduction part IV. This week was all about fruits. Felt like a primary student or even like a pre-school child all over again. Chef Nicholas introduced us to some of the fruits that were frequently use in desserts or patisseries. Don’t be surprised that there were quite a few fruits that I have...

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Week 5 : The Patisserie Diploma (Basic) – Eclairs & Bread
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The week started with a technical lecture of product identification part 2. Continuing from our last lecture class, this week, we were introduced to storeroom dry goods, nuts and spices. Thursday was a long day for all of us as we had 3 sessions in a row. As much as I hate to travel during the peak hour, dragging myself out of the bed early...

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Week 4 : The Patisserie Diploma (Basic) – Jalousie aux Poires et Crème d’Amandes & Bande Feuilletée aux Fruits de Saison
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What? It’s been a month already? This week is my 4th week in Le Cordon Bleu. My learning curve just shoot up and I indeed learned a lot in LCB. From cutting fruits in a proper way to understanding the science behind every method, and ingredients used in different types of baking. This week, we have been introduced to gluten and working with gluten. Though gluten...

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