Swans vs Lochness

Choux pastry (like those sold in Beard Papa) is not a dessert for the weak. You need some well developed biceps to keep churning the thick dough at high speed. I might end up with my right arm twice the size as my left after 4 months.

So much force to make something so delicate.

Chef C. warned us not to make lochness monsters (don’t pipe too big ah) but I took his advice a bit too seriously and some of mine ended looking like pigeons. Still they are a beauty to look at for the uninitiated. A group of prospective students visited the class and thought we were in the superior level. Chef C. nearly fainted (these people? you must be joking).

Looking forward to weekend:)


3 Responses to “Swans vs Lochness”

  1. 1 limmyfox June 17, 2008 at 6:39 pm

    Was looking for something else but happen to stumble here. ^^ Mmm, intensive courses are extremely intensive, 4 days a week. Don’t forget to get scales, a better spatula, a bigger whisk and a y-peeler. ^^ Will be hanging around. (not sure if it was submitted the first time through… this comment thingy)

  2. 2 chiffonchic June 18, 2008 at 8:21 pm

    Hi Limmyfox,

    Yes, it’s really intensive. I have 5 days a week of school and sometimes I have one demo, one prac and another demo all on the same day…. Which school did you take your course in?

    Talk about peeler… I peeled 7 apples today with that thumb peeler thing. Felt like I was in an apple peeling competition 😛

  3. 3 getting lost, finding myself June 23, 2008 at 1:07 am

    oh my! *hyperventilate* looks damn super good can

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