letztesfestmahl

[letztesfestmahl]

We're working on chocolates this week and it's been so much fun! Making caramel, ganache and praline fillings, caramelizing nuts and covering them in chocolate, it's all so interesting! Tomorrow we're coating the chocolates, making fruits jams and even making liquorice!

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Just got to watch a demonstration on how to make an ice sculpture!! So cool!!!

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The entrements we finished yesterday!!

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We made all of the glazes and decorations today! Took a picture of the chocolate flower, I think it looks pretty

[letztesfestmahl]

Today was fun! We finished the montage for all of the entrements so tomorrow we can focus on making the decorations.

We made a lot of different fillings, but I'm the most excited for the chocolate ones. I'm especially looking forward to trying the chocolate cherry entrement, all of the layers sound so tasty.

[letztesfestmahl]

Today was the first day of classes!

I'm ready exhausted...

This week we're doing four different entrements: an apple caramel one, a cheese cake one, one called "wild west" and one cherry chocolate ones.

Today we baked the layers for the apple caramel and the cheese cake. It's fun to do some more complicated pastry work, since at my old job we only did really old fashioned stuff.

I'm excited for tomorrow!

[letztesfestmahl]

Went to Le Puy en Velay yesterday. There was a cute little pastry shop and of course I had to try something! The shop is called 'La Gourmandiz'.

The one I tried was a choux pastry filled with vanilla (most likely pastry cream) and mango-passionfruit jam. It also had a meringue and a bit of cream on top.

It was very cute looking and definitely tasty! My only complain would be that the meringue was very tough which made it difficult to eat the pastry without making a huge mess. It's best to just take the meringue off first and crush it into small pieces so you can eat it together with the rest.

[letztesfestmahl]

Hi I'm Fel, a German Pastry Chef, and I'm on a 3 month long adventure in France learning more about french pastry!

I'm taking classes at a french pastry school to get an expert diploma.

On this blog I'm planning to post pictures of the things I make in class, pictures of pastry that I try in french pastry shops and some diary entries for me to remember everything by!

Feel free to follow if any of this interests you