The final exam for the second of three courses in my program at LCB is this Saturday, so to prepare I have studiously been going over all my notes and photos. A couple weeks ago the chefs gave us a list of ten recipes we've worked with throughout Intermediate, but only one of which we are expected to make in under three hours on exam day. And we won't know which one until the day of! Fun, right??
When I look back on Intermediate Pâtisserie I will probably remember it as the time that I had to prepare a great many mousses, creams and dacquoises by hand (read: lots and lots of whisking). I'm not really sure why they make us do this, because even in demos the chefs will say that no one actually does this in real life - in professional kitchens they use machines. I suppose they think that it builds character or something. Muscle tone, maybe? I always make sure to switch hands periodically lest I end up looking like tennis player Rafael Nadal.
And now, the pastries!