WEEK 15 – BRILLIANT AND UNUSUAL COMBINATIONS

Modern and complicated techniques, brilliant and unusual combinations of tastes such as mandarin and chestnut, Piña Colada, etc., fast but well-coordinated work, different types of decor and many, many little things … everything is there! Traditional Christmas Dessert Week in France – La Bûche de Noël

There was a lot of work, our desserts will be presented at a small party or gifts from the school will be offered to us, which added a lot of responsibility … but, how cool, it was nice to work and everything went perfectly! A weekend with a smile.

WEEK 14 – A WEEK IN SHORT

A week in the blink of an eye, fairly simple desserts – different types of cookies, muffins… however if you take into account all the details and technology, it’s a little more complicated… but it turns out simply exquisite and very tasty!

Homemade cake with soft, moistened lemon, ENSP brand “smiles” cookies, delicate and incredibly succulent French financier, fine and sophisticated pasta, Florentines, gourmet chocolate cake (it’s hard to call it a cupcake) with nuts and an incredibly lightweight and wet texture… and these are just a few of the 22 creations we made this week!

Today, I have better understood how valuable the textures are,how they completely affect the taste and perception of dessert! This week has been incredibly interesting.

WEEK 13 – JOURNEY AT TAIN-L’HERMITAGE

The highlight of this week was my visit to the Cité du Chocolat, the Valrhona Company…

A complete study of chocolate that starts with the plantations and fermentation of cocoa beans, and ends with chocolate tasting courses (which is equivalent to wine) with natural notes of raspberry / cinnamon / currant, etc., the secret: the right combination of ingredients in the recipes.

Valrhona chocolate is recognized as the best French chocolate and chefs from around the world are working on it! Personally, I am very impressed! It’s something beyond chocolate, an incredible taste! We have tasted it so much; it seems to me for six months I will not even be able to look at it.

Regardless of this magnificent experience, we had the opportunity to visit the city a bit … and the weather was just beautiful!

WEEK 12 – WEEK BAKERY-VIENNOISERIES (BREAD AND VIENNOISERIES)

Very, very, very interesting week!

Many different types of bread, my first baguettes, crunchy croissants, pain au chocolat, round and tender bread rolls, a brioche that melts in your mouth… It’s a completely different world; there are so many questions that I’m silent and listened carefully to every word of our wonderful Chef.

This week, I was also head of staff, and despite the “double” work, I really rested mentally, alone with my thoughts…

I love and respect bread a lot, for me it’s more than baking … Let’s remember forever his story, the war… And how I miss the rye bread! The taste of my house…

WEEK 11 – RECIPES FROM THE FRENCH REGIONS

This Week is not only delicious but very interesting and informative.

Many desserts are over 200 years old! The recipes are transmitted from generation to generation and are now considered the “strong point” of each French region. Basque Cake, Nantais Cake, Breton Cake and Far Breton, Alsacienne Pie, Tropézienne Brioche, Kougelhopf, Cannelés, Strudel … and that’s not all!

It is interesting to note that a few centuries ago, there were no refrigerators, and most of these recipes were made with lots of butter, sugar and alcohol – for preservation, of course.

Well, Strudel is my favorite since my childhood! An incredibly interesting cooking technique, a crisp and refined pastry (it is so fine when cooking that it is possible to read through a book) and a lot of ingredients… Warm with ice cream…

Postscript: Valeryia received, during its exams last week, the highest student rating of 91 points out of 100. (Olga, blog manager)

WEEK 10 – MISCELLANEOUS CREATIONS

A week when everything was mixed: make rum babas, a wonderful chocolate party brioche, éclairs, the classic “Moka” coffee cake and small tarts … everything was perfect and quite easy to compare to other weeks except that an exam was waiting for us at the end of the week! Of course, this preparation of 3 desserts was not without excitement: a Vanilla soufflé, a Black Forest cake and a Snickers pie … and many chocolate decorations! The hardest thing now is to wait for the results!

WEEK 9 – CLASSIC FRENCH BISCUIT

Green apple and tea entremets; 3 chocolates; Milk chocolate-orange; Modern Tiramisu; Tart dacquoise with fruits; Black Forest…

More work with chocolate, sophisticated techniques, small details and secrets, interesting types of scenery … There is already more practice than theory, probably because there are many fewer questions…

And we have a new master chef, strict, serious and very experienced, but no less wonderful.

One of the biggest confectioners said: “In the modern world, the most important and valuable quality of a confectioner is patience. Everyone wants all at once, immediately create “Michelin” recipes, become instantly famous … but it’s impossible. You have to start with the basics, go slow, work hard, gain experience and create yourself…”

Each week, another step taken, I gradually increase my skills, trying not to miss anything.

Week 8 – Puff Pastry Week

This week there was not a lot of new information and theories, because again and again we repeat, but there was a lot of practice to consolidate all the knowledge about different types of puff pastry. New types of interesting French products, 3 different types of mille-feuilles, but the base is always the same – puff pastry.

However, this remains unpredictable, because you have to consider all the smallest nuances! But every day, fortunately, there are fewer and fewer questions but more and more confidence in the work.

MY RECOGNIZED WORK … WHAT EMOTIONS

The greatest happiness is always sudden and comes when we do not expect it at all … And today it was like that, a Tuesday of normal work … and all of a sudden, my realization, with a beautiful description and my name, is posted on the page of one of the most prestigious cooking schools in the world … it’s true happiness for me – to realize that you are on the right track when your work is recognized… only emotions! So, it is not in vain, because the possible difficulties are not an obstacle, when your dear ones always support you! Thank you ! Instagram link

Choux pastry – Pâte à choux

New toppings: berries, chocolate nuts, vanilla. New techniques and textures, new combinations of tastes, which, of course, could not do without Saint-Honoré and Paris-Montaigne. Well, what has remained unchanged are the eclair and the choux themselves, the repetition and the practice, and always practice because without it, nowhere.