First Week in William Angliss Institute

I know I know, it's already week 3 and photos I took in class are piling up. Ok, so here comes the pictures of what I've done in my first week. Ladies and gentlemen, a warm applause to welcome the master-piece of a to-be patissier. *vomit*

Poached Pears in Red Wine, served with Chocolate Sauce and Creme Chantilly. The first product we made in William Angliss, in Prepare Hot and Cold Dessert class. Sounds complicated? Nah, not at all. We first need to peel the pear and remove its core. Rub the pear with a tea towel to get a smooth surface (u know, there will be visible lines/ angles on the pear surface after you peel it). We then popped the pears into a liquid mixture of red wine, water, sugar, lemon zest, cinnamon and vanilla. Poach the pear for ~30 mins. Then, to prepare the chocolate sauce, simply melt chocolate with milk and sugar over double boiler and add cream into it. Lastly, the creme chantilly - it requires some physical work. I used to whip whipping cream n times back at home, with my handy electric mixer. But in the class, we had to whip the cream manually...my partner Por did most of the work =p

White Wine Jelly. The second product we made in the dessert class. I love this so much! We used Creme Chantilly and Chocolate Sauce to decorate. Learned to make piping bag from baking paper to pipe chocolate sauce onto the cream. Hohohoho, I was very satisfied with my product~

Mama your daugther can cut! Cutting is never my forte. I've never imagined that could cut mirepoix, julienne carrot, brunoise carrot and paysanne (from left). *Proud of myself* The first day in Kitchen Operation class, we learned some basic cutting skills. Kitchen Operation is a cookery subject, still wonder why we Patisserie need to study do that subject.

The final product~Yes basically what we did for the 5 hours class was cutting, cutting and more cutting.

Stay tune for my second week product! =)