Posted at 10:39 pm
Have you ever met someone and wondered what the inside of their brain looked like? I certainly have. I can’t help but imagine what’s going on under some peoples chapeau. Some are clean and smooth, white all around, impeccably organized and orchestrated. I picture filing cabinets and shelves. All of this reflecting said persons personality. Then I see my own, much like my room. Filled with oddities and stacks of books and papers. Things lying about, and labyrinths that lead to nowhere. All those little oddities help contribute to things I make, and reflect heavily in my pastry and chocolate designs. Below is an oddity of nature, my latest chocolate musing. A pine cone.
Posted at 3:04 pm
My favourite famous person wisely wrote on the train back to London that “it does not do to dwell on dreams and forget to live”. She also reminded us that a nighttime stroll can remedy any lack of ideas.
Here’s the chocolate showpiece I was working on. I thought that I needed one for my portfolio, and it was good practice. They are a great deal of work when you have limited space and resources. Tempering 5kg of chocolate is no easy task. However the end result is always very rewarding. Some people might wonder what the point of doing a showpiece is, and there really doesn’t have to be a point. Everyone needs a medium to express themselves creatively, but if you were to sell it, it would most likely be to a bride and groom.
Posted at 2:50 am
The snow is falling lightly on my window sill and It’s starting to feel a lot like Christmas. Too bad it’s May.
The April showers didn’t seem to do much for May flowers. Calgary still feels icy cold to me. That’s okay though, because it’s a new month, which means new things are on their way. It might not be sun shine and daisies yet, but they will come soon.
Meanwhile it’s Dad’s birthday this weekend, which means another opportunity for cake! This year he asked for a pink cake, so I gave him the pretty princess treatment. Two layers of chocolate genoise, imbibed in a Choco-vanilla soak. This is all topped off with pink French buttercream, and a white chocolate flower.
Posted at 3:27 am
In the past six months I’ve really discovered quite a bit about pastry and tried to focus on my personal style, and what I’d like to try and achieve every time I go into the kitchen. It’s really helpful to know that when I’m finished a project, I should be looking at something relatively modern and extremely feminine. That’s my style. I wish that I could be content with making something extremely structured and minimalistic, but I can’t bring myself to ignore colour and curves. To me this is beautiful pastry, so below you’ll find this weeks bakes. A lemon tart, filled with crème d’amandes, and topped with a macaron crunch. As well as dark hazelnut bonbons.