The T-Cosy Chef

Weekend baking trial / skill development, tartlet edition:
So, I got given some money for Christmas, and I used it to buy some perforated tart rings and a perforated silicone mat. They are meant to eliminate the need for using weights when blind baking shortcrust pastry or sweet pastry. I was keen to try it out... and guess what? They work a treat!!! Bye bye baking beads! Still need to work on perfecting the pastry, the rolling and trimming, but this ain't bad for a trial run 😍

I made a fresh lime curd and white chocolate/lavender/lime ganache tartlets, and a salted caramel and dark chocolate ganache tartlet. I also am trying to lift my garnish game, so let me know in the comments which finishing you like on these 2 types of tarts.

I need a hobby photographer on standby for when I get creative 😁
Vicroria sponge with sour morello cherries, lime & vanilla, topped with a lavender, vanilla bean and lime whipped cream and finished off with extra lavender dust, a wedge of lime and a barossa gin & cherry jelly.

 

French Pastries November 2022

Created by a team of 11 Cert IV patisserie students, led by their awesome chef. It was a beautiful experience 😍

A lot of sweat, profanity and intermittent breathing went into making this. Yes I'm proud. No I won't be pursuing a career in chocolate showpieces 😅

Vanilla tarts and salted caramel and chocolate royale tarts.
8 components were prepared to make the seemingly simple vanilla tarts: vanilla sugar dough, biscuit cuillere, vanilla syrup, neutral glaze, vanilla glaze, English vanilla cream, vanilla mascarpone cream and vanilla ganache. According to our lecturer, "It's pretty simple guys, just give it a go"

Salted caramel and chocolate royale tarts made from: chocolate sugar dough, chocolate royale filling, salted caramel, dark mirror glaze, rocher almonds and French macarons.

Gosh i love what I do

# gourmet

Week 1 of Cert IV Patisserie. Got to work on my nemesis (macarons). Each bench worked on a different colour macaron & flavour filling. Have to say, I am getting better at it. Also did assorted macaroons, chocolate tempering and decorations. Loving it, bring on this semester!!!

 

Next unit we covered was breads & yeast products. Needless to say, I haven't needed to buy bread for the last 3 weeks and my freezer is still full of bread ❤️

First 2 weeks of studying Patisserie, and I am loving it! The challenge, the joy and the fatigue. All part and parcel of this new adventure. Will post new products every 2 weeks or as we finish each module ❤️

Spiced coconut rice pudding with salted almond praline, Cointreau & lime 😋

 

Happy Birthday little Raffie! Auntie Paula loves you very much ❤ 💕 🥰😘