Food Out of Control: Going to France!

So it’s been awhile, hasn’t it? Between school and working two jobs, there has not been much spare time to write a post. This means, however, that I have a huge back-log of photos and ideas coming your way! If you’re looking for content in the meantime, you can find me on Twitter, Facebook, and now, Instagram.

Opera Cake - French PastryOpera Cake - French Pastry 2

Here are some photos from Patisserie Production class, of Opera Cake…

AND I have some exciting news to share. Elvir and I are going to France for 2 weeks at the end of April, with the hotspots being Paris, Lyon and eating our way through Provence! Exciting, right? It gets better! Thanks to Chef Chauvin (for recommending me) and Chef Measson at George Brown College, I have a stage in Grignan, France, starting in early May at Cafe Lulu Hazard. This is truly beyond a dream come true. I am so grateful to be given the opportunity, and to have so many wonderful people supporting me through it! One of the best parts of this, is being able to share the journey with all of you, through photos and stories. So definitely stay tuned to the blog and social media in the coming months! Thank you so much for following my adventure so far.

But back to the cake: It’s a careful process which results in this beautiful, decadent dessert. First, a delicate almond jaconde sponge cake is prepared. It is soaked with coffee syrup, and then you begin layering with german buttercream and chocolate ganache. You have to pay careful attention, ensuring each layer is level so that your cake will be even. It is finished with a chocolate ganache, which quickly and carefully must be smoothed. This step is sensual and beautiful, as a shining river of dark chocolate, butter and cream floats across the top of the cake. It is then cut with a hot knife and garnished. In class we played around with different chocolate decoration techniques: using acetate sheets, baguette molds (for curled and curved decorations), balloons (nests and bowls) and piping. What I love about pastry is how meticulous and skilled it is. The flaws are glaring, which is more motivation to try again, to gain more knowledge and more hands-on skills.

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