Baking Lesson II

I went for another baking lesson today. Since its around Christmas we learned to make Yule Log and also Chocolate. To make the yule log we learned to make the sponge cake, Italian butter cream, Hazelnut mousse and also sugar syrup.

As for the chocolate we learned how to tampered the chocolate and also to make the dark chocolate hazelnuts filling. I am not sure if I will make my own chocolate as it's a messy job.

Sponge Cake Batter

Brushing on the sugar syrup on the sponge cake.
Applying the Hazelnut mousse.
Rolling up the sponge cake.
Cut into individual log.
Decorate the sponge with Italian butter cream.
The finished Yule Log.
Filling up the Hazelnut filling in the chocolate moulds.
The decadent chocolates.
This was what I took home. They were so good!
The next month lesson will be Puff Pastry. Too bad I won't be around to take the lesson until in March 09.

Baking Lesson I

I went for some baking lesson over the weekend with a famous French Pastry Chef here. His bakery served cookies, cakes, pastries, handmade chocolate and their croissant is the best. It’s so light and buttery. We will stop by his bakery each time we drove by this area and so happen I saw a sign saying that there will be lesson over the weekend and without hesitation I signed up for it. This French guy is funny and excellent teacher and I enjoyed his class a lot so much so that I sign up for his class again next month. He taught us Crème Brulee, Lady Fingers and two types of Mousse cake. Here are some pictures I took during the lesson.

Piping the lady fingers

The base of the Mousse Cake
He is such a happy guy that he even posed for me with the baked lady fingers :)
Lining the lady fingers to the baking pan
Mixing the Strawberry Mousse
The cakes all ready for the Chocolate Mousse topping. We took one of this cake home.
All ready to be eaten. We ran out of time so we didn't decorate the top with chocolate shaving or fresh fruits. This cake was cut and share among us in the class.
Pouring the Crème Brulee mix into the baking dish. All ready to be bake in the oven.
All ready to be eaten.

We were so busy taking our share of cakes and Crème Brulee home that I forgot to take a picture of the final cake.