WEEK 26 – MY RETURN TO FRANCE

It is time to stop and look around … It is now a very difficult time when you do not need to overestimate or underestimate the situation in the world. Now all restaurants are closed in France, it is forbidden to move in the cities, but the pastries and bakeries work, and I am no exception to this rule. I am happy that in this difficult period, I can bring a drop of joy to everyone … as dessert. After all, happiness is in the details …

Many people are forced into quarantine. I think the biggest thing we can do is to think first of ourselves, the people who surround us, and to take care of our and their health. And if it was an opportunity to spend more time with loved ones, to start playing sports, to learn or simply to fulfill a desire for which time was always lacking?

In the photo these are beautiful macaroons that I made for my family before I left for France … For me, it’s a magnificent dessert: smooth lids, a variety of textures and, of course, a balanced taste (yogurt – red fruit).

WEEK 23/24/25 – A BREAK, HOLIDAY

My first year of training is over and now I’m on vacation!

Despite a difficult last week at the ENSP (National School of Pastry), we had to pass all the exams and in addition move … I did not want to leave, I miss my chefs who have become our family. And now I have no regrets about my choice for these 3 years…

By the way, the results of the exams will only be known after 5 weeks and I will tell you about them.

I don’t know what’s going to happen next, but now I have an internship that will end late August … I’m worried! But today it is not current, and for now, I am enjoying my days with my loved ones. And, of course, I don’t leave my beloved and native cuisine. A kind of additional work, I revisit my favorite desserts with something completely new and absolutely fantastic in my head.

I hope you had an interest in following me during my first year in the “dream school” and living with me important and less important moments of my life! Thank you all.

WEEK 22 – ENTREMETS*

Quite hard week, fast pace, lots of coordinated work! A week of “winter” foaming cakes: Chocolate-caramel brownie, pineapple-caramel, apple-nut, chocolate-coffee, bitter chocolate with Yuzu flavor … Up to 6 separate textures, different types of assembly and decoration are combined into one cake …

A busy and very interesting week! Thank you to our wonderful chef for a perfectly organized work, the most precious knowledge and advice, the desserts are wonderful, everyone will find something special for themselves, and in winter, you should especially be pampered.

Have a good day

* Final course which is served after the main meal (pudding, pie, etc.)

WEEK 21 – CHOCOLATE

This is the first week we’ve worked entirely with chocolate, a lot, sometimes too much chocolate. Toppings with different textures, different forms and methods of making candies, sugared almonds … and even a little drawing and the FIRST small chocolate sculptures : acorn “hazelnut gianduja”* and Œuf mendiant. There are many new techniques, surprising and very interesting!!! But as always, of course, training and we start again!

* The gianduja is a paste of chocolate and finely crushed hazelnuts to which we can add other nuts also crushed, as well as icing sugar and fat.

WEEK 20 – BAKERY AND BREAD – LEARNING WEEK 2 (BAKERY / VIENNOISERIE 2)

“Repetition is the mother of learning”, or how important it is to learn to properly shape the baguettes and bread (each time It’s better), you understand! And why we do all these many stages in preparing bread, to understand its essence, to examine the different options for puff pastry and, of course, try everything! This was the subject of this week. Almost nothing new, but it is absolutely not the main thing.

WEEK 19 – ICE CREAM

We had a short vacation and immediately went to work, but it’s so nice – a week of ice cream!!! Oh, I won’t say it’s easy, but what a delicious week it was, beyond words.

Delicious fruits… and healthy! Sorbets, vanilla ice cream with vanilla seeds, chocolate with the best French chocolate … water ice cream, cakes, verrines (glass cups)…

But in fact, you need to have a good understanding of the chemistry of the ingredients and the physics of the processes to make a really tasty ice cream with good texture. It’s complicated, but so interesting!

WEEK 18 – KING CAKE

The Galette de Rois is a traditional French cake made for the Epiphany on January 6 (The Epiphany is the manifestation of Jesus to the Magi. Feast of the Church which recalls this event.). On this day, three magi, in France they are called three wise men, from where the name of the cake, Balthazar, Melchior and Gaspard brought gifts to the little Jesus, gold, incense and myrrh. The classic version of this cake is made of frangipane (mixture of pastry cream and almond) and puff pastry.

There is no such tradition in Belarus, and no one knows it. I tried to make this pancake at home and tell my family about it! I’m happy with the result, not perfect of course, but it’s a homemade oven and manual rolling, especially at the start! My family loved it.

WEEK 17 – HOLIDAYS

As I thought, there was not a single day without me being in the kitchen: a delicate blueberry-lemon marshmallow and perfect incredibly tasty raspberry-pistachio tartlets as a gift to my loved ones, a mousse chocolate cake for the birthday of my brother and a real tropical mille feuilles for my father’s birthday, a huge cake, for a big family, apple-cinnamon-vanilla for New Year’s Day, so that everyone has two parts and, of course, macaroons.

And daily guests. I even made cinnamon rolls the last day before leaving, at the request of my sister! So much to accomplish that I just didn’t have time to pick up the phone and take pictures, that’s all that happened…

But, how nice it is to be at home, how quickly time has gone by, I have missed my parents and my animals so much.

Congratulations to everyone on a wonderful and magical vacation – Happy New Year! May all your wishes be granted!

12/13/2019 or the best Friday 13, Christmas party

A little Christmas vacation for all students! A Master class by four of our chefs who gave us a breathtaking demonstration, followed by a tasting of our own Yule Log and the desserts made by them were waiting for us! Over 100 people from all courses … Arrive early and reserve the best spot in the front row – that’s it!

I am simply filled with gratitude to our chefs, they are wonderful, kind, open … I never cease to admire their simplicity … They gave positive emotions, so many smiles; everything was in a very relaxed atmosphere. And I still had the opportunity (which I simply could not refuse) to help the chefs during the Master class! I love them with all my heart, thank you!!

WEEK 16 – WEEK OF SWEETS

It is my last week before a short vacation. A new very strict and serious chef … 2 exams … and everything went very well! Everything did not work perfectly, but almost. I am very pleased and delighted to finally be able to breathe because I have little strength left and a break is absolutely necessary to me.

This is confectionery week: marmalade, different types of marshmallows, gelatin candies 100% fruit puree, passion fruit caramel and raspberries. Hmm! It’s not my cup of tea because everything is too sweet for my taste but it’s incredibly interesting! Maybe it’s just a glut of sugar at the end of the year? Oh! And I do not count the number of desserts I have tried, but for the slightest texture I am now able to distinguish it and become a fine mouth!

Now I’m going home and I’m going to cook again every day with my favorite oven and my native instruments. Cooking for my loved ones and seeing their smile will be a real pleasure, I live it…

Thank you to everyone who made me what I am now … This year has changed me a lot. Who knows what will happen next … but I’m sure a lot of great things are yet to come! I am madly in love with this life!