jennifiesparis.blogspot.com

A French Confection

Monday, July 4, 2011. For those of you that don't know I did in fact graduate from Le Cordon Bleu on June 3 with a Diplome de Patisserie. My graduation ceremony was held in a mansion in the middle of Paris and it was a lovely setting except that it was about 85 degrees outside and there was no air conditioning! Beth and me before graduation standing in front of my boat. The graduation room before the ceremony began. A tapestry on the wall in the mansion. Lydia, Chef Cotte, and me at the cocktail reception.

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A French Confection | jennifiesparis.blogspot.com Reviews

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Monday, July 4, 2011. For those of you that don't know I did in fact graduate from Le Cordon Bleu on June 3 with a Diplome de Patisserie. My graduation ceremony was held in a mansion in the middle of Paris and it was a lovely setting except that it was about 85 degrees outside and there was no air conditioning! Beth and me before graduation standing in front of my boat. The graduation room before the ceremony began. A tapestry on the wall in the mansion. Lydia, Chef Cotte, and me at the cocktail reception.

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A French Confection | jennifiesparis.blogspot.com Reviews

https://jennifiesparis.blogspot.com

Monday, July 4, 2011. For those of you that don't know I did in fact graduate from Le Cordon Bleu on June 3 with a Diplome de Patisserie. My graduation ceremony was held in a mansion in the middle of Paris and it was a lovely setting except that it was about 85 degrees outside and there was no air conditioning! Beth and me before graduation standing in front of my boat. The graduation room before the ceremony began. A tapestry on the wall in the mansion. Lydia, Chef Cotte, and me at the cocktail reception.

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jennifiesparis.blogspot.com

1

A French Confection: Lesson 13 Chocolate Exam

http://jennifiesparis.blogspot.com/2011/06/lesson-13-chocolate-exam.html

Monday, June 20, 2011. Lesson 13 Chocolate Exam. Instead of one exam to end Superior Pastry we had a two part exam. The first part was to make a chocolate box and decorate the top. I made a box topped with a chocolate flower with a small sphere center and a small sculpture in the background with some chocolate swirls coming out of the top. The chocolate exam went much better than the sugar exam at the end of the term. My chocolate flower with circular center. My chocolate box with spheres and swirls.

2

A French Confection: March 2011

http://jennifiesparis.blogspot.com/2011_03_01_archive.html

Sunday, March 27, 2011. Days 29 and 30: Bread! Finally, coming to France has paid off. I can officially say I've made bread. My baguettes and sandwich breads were delicious! Soft on the inside and crunchy on the outside for the baguettes and perfectly firm and brioche-like for the sandwich bread. Chef Cotte's bread creations. An amuse bouche of soup with spices on the side. That you sweep into it before eating it. When we picked up the soup to drink it another. Tasty treat was hiding under the cup. Choco...

3

A French Confection: February 2011

http://jennifiesparis.blogspot.com/2011_02_01_archive.html

Tuesday, February 22, 2011. Days 17 and 18: Plaisir. My sister Jex recently mentioned that she feels like I haven't been baking as many items this term as last term, but the truth is while we'd generally bake more than one item each class in Basic Pastry we only create one cake each class in Intermediate Pastry because there are so many different elements going into one small cake. The layers of my Plaisir. Until next time Au Revoir and Bon Appetit! Days 15 and 16: Heavenly Chocolate. After the cake was ...

4

A French Confection: Lesson 11 Watch out Godiva!

http://jennifiesparis.blogspot.com/2011/06/lesson-11-watch-out-godiva.html

Monday, June 20, 2011. Lesson 11 Watch out Godiva! I can now begin my own chocolate empire. These little bon bons of goodness are dark chocolate filled with caramel. Creamy, smooth, delicious, and pretty on top of that! My Caramel filled Chocolates. Until next time Au Revoir and Bon Appetit! Subscribe to: Post Comments (Atom). View my complete profile. Lesson 14 Intro to Sugar. Lesson 13 Chocolate Exam. Lesson 11 Watch out Godiva! Lesson 10 Chocolate Picture Frame. Lesson 8 Lemon Cream with Raspberry Foam.

5

A French Confection: April 2011

http://jennifiesparis.blogspot.com/2011_04_01_archive.html

Thursday, April 14, 2011. Lesson 5 Restaurant Petits Fours. Chef Deguignet's Petit Fours. Veronica's Diamonds and Shortbread. My Green Tea Cakes with White Chocolate Ganache. I can't figure out how to rotate the photo-typical! Until next time Au Revoir and Bon Appetit! Wednesday, April 13, 2011. Lesson 4 Chocolate and Pistachio Surprise. My Chocolate Pistachio Macaroon Mousse Cake. Until next time Au Revoir and Bon Appetit! Lesson 3 Mango and Raspberry Yule Log. My Mango Raspberry Log. Tarts from my class.

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jennifiesparis.blogspot.com

A French Confection

Monday, July 4, 2011. For those of you that don't know I did in fact graduate from Le Cordon Bleu on June 3 with a Diplome de Patisserie. My graduation ceremony was held in a mansion in the middle of Paris and it was a lovely setting except that it was about 85 degrees outside and there was no air conditioning! Beth and me before graduation standing in front of my boat. The graduation room before the ceremony began. A tapestry on the wall in the mansion. Lydia, Chef Cotte, and me at the cocktail reception.

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