Archives for posts with tag: patisserie

Steamed Cheesecake 2I’m back! Sorry for the prolonged absence, but I do have a good reason, I promise! I am pregnant with my first child which is just wonderful. Unfortunately along with the pregnancy came severe “morning sickness”. I have to say that whoever named it “morning sickness” is just cruel, as for me it was months of 24 hour sickness where I struggled to eat anything, let alone cook, think or write about food.

Although not completely gone, I am feeling a lot better and am able to finally cook and think about food again, so it’s time to get back to blogging, starting with the last cooking class I went to.

In November last year, I attended the Café Style Cakes cooking class at Sweet Artist Academy that I had booked before I was pregnant. I had organised the timing of the class so that I could then take the cakes in to work for morning tea for my birthday. Seeing as I was in the early stages of my pregnancy and trying not to tell anyone, and everyone in my team knew I had booked the class to provide for my birthday morning tea, I still went to the class. I have to say it was a struggle, but Patrick was a great help when the smell and nausea got too much for me (I told a little white lie and said I had eaten something the night before that made me feel sick). I did do most of the cooking and decorating myself, however Patrick helped me cover the mud cake with ganache as well as get the cakes out of their tins etc. Thank you Patrick!  Click here to read more

Sugar rose

When life gets busy, I usually fall back on my old favourite recipes. As a result, I haven’t tried any new recipes at home recently. I will have to make sure I rectify that soon as I enjoy trying new recipes.

In the meantime though, I did take a day off work to attend a sugar pulling (level 1) class at Sweet Artist Academy. Sugar work like this isn’t something most of us get a chance to see very often, let alone try. But I have been intrigued by the idea of giving it a try ever since I discovered Sweet Artist Academy early this year. After three baking/patisserie classes I decided to give it a go. I have to admit that although I was looking forward to the class, I was a bit worried that I might not be able to do it. It is very technical, however all three of us in the class were able to make some amazing centrepieces. And we were all home bakers, not a professional amongst us (besides our excellent teacher Patrick that is)! You do need some specialised equipment for this (such as the heat lamps), so it isn’t something I can currently try at home. But I’m really glad I gave it a go and some components at least I will try again to decorate cakes/desserts. It is hot work though between the heat lamp and the very warm sugar and, even with gloves,  my fingers did get a bit red.

set up for the day

In this class, working with isomalt (which is a bit more forgiving than regular sugar), we learnt how to prepare the isomalt for sugar work by adding some water and bringing it up to the required temperature. This was then split into several batches, with some poured straight into heart moulds and coloured, and the rest divided for use straight away (which we coloured pink/red) or later on (coloured green, red and left as it was for white). Click here to read more

croissants and briochedanishes boxIndividual cakes 2

After such a successful and enjoyable first class with Patrick Vuaillat at Sweet Artist Academy in June I couldn’t resist enrolling in a couple more classes once my musical had finished (to read more about my first class and some background on the Academy, click here).

First up was Individual Cakes – 2. My first class at Sweet Artist Academy was the individual cakes class, however Patrick has since introduced new recipes in the class (the summer range) and after seeing photos of the new cakes, I was hooked. There was no repetition of what we were taught in the first class, everything was new and I learnt a lot of new recipes/techniques.

The individual cakes class is the most technical cooking class Patrick runs. You make a number of separate components for the cakes in the morning, and then finish the components and assemble the cakes in the afternoon. Although a technical class, it is achievable for home bakers (we had one complete beginner in our class). Patrick provides great support and help throughout; making sure everyone has completed each step before moving onto the next one. The cakes you go home with at the end of the day are amazing. I was certainly ready for a nap by the time I got home though!  Click here for more

Individual cakes class

I am very glad that it is a long weekend here in Western Australia. Some weekends are just so full of activities that I often feel like I need an extra day to just be at home, do all the chores around the house and recover from my weekend. This weekend has certainly been like that, although it has been very enjoyable.

In addition to a rehearsal on Sunday for a local musical I will be playing a lead role in that will be on in July, on Saturday I attended an all day class at the Sweet Artist Academy – Patisserie Training Centre in Joondalup Western Australia. It was my first time at Sweet Artist Academy, and I will certainly be going back again.

The Sweet Artist Academy is run by Patrick Vuaillat with a number of one day courses available on weekdays or weekends including chocolate work, sugar work, pastries, cakes, bread, cake decorating, macarons and even more. Patrick, originally from France and with over 35 years in the pastry industry, started an apprenticeship in pastry at the age of 15 and has worked as a pastry chef all over the world before falling in love with Perth and starting his on patisserie which he ran for 16 years before setting up the Sweet Artist Academy. Loving baking and patisserie as I do, I was thrilled to find someone with so much experience offering classes in Perth and was really looking forward to my class. Click here for more

 La Religieuse 1

I’m finally back to baking and blogging after more than a month away. My apologies for my absence, but my other hobby was taking up all of my spare time. As I have mentioned before, my other passion is musical theatre, and I was cast in a local (community) musical theatre production, which hit the stage recently for a one week run. And so my time was taken up with rehearsals and then performances.

However, the musical has now finished and it is back to cooking, cooking classes, baking and blogging. The show went well, with great feedback from the audiences.  The best part was meeting all the children from the audience in character after the show. They loved that. It was a lot of work and over too quickly, but well worth it. It has reignited my love and passion for musical theatre!

But for now, there are no more shows on the horizon so I have more time for my baking and blogging. The final episode of GABO is now a distant memory, however I set myself the challenge of cooking all the technical challenges, and there is only the final weeks challenge left to go, LA Religieuse. However, as usual I did change it a bit. I decided to just do chocolate and vanilla filled versions, rather than the chocolate, coffee and rose.

I have to say I had issues with this bake. Even though I’ve made both choux pastry and crème patisserie before. Part of it could have been that I was recovering from a migraine when I first started on Saturday, and the rest was not reading the recipe correctly and then rushing and taking short cuts at the end. My first crème patisserie was a bit grainy (the sugar hadn’t dissolved using the GABO method which had the sugar in with the milk) and I put the large and small choux pastry in the oven at the same time instead of cooking them separately. So after enjoying some fresh air and sunshine at the Unwined food and wine festival in Subiaco today, I decided to start again. This time I used my normal crème patisserie recipe (which I much prefer) and cooked the choux in batches as it was supposed to, with much better results. I have to admit though, by the time I got to the assembly stage I was tired and rushing. My icing was too runny, and I didn’t want to make a second batch. And I used whipped cream instead of melted white chocolate which wasn’t firm enough. So they weren’t very pretty in the end and not very stable. But they still tasted nice and the choux pastry itself turned out great.

I have to say next time I will just cook éclairs or profiteroles, which can all go in the oven at one time, and they are much easier to assemble.  All in all, after the first failure, I was pretty happy with the outcome taste wise, although they are a very sweet and rich dessert. I am very happy that I managed to get through all 8 of the technical challenges (some better than others). Of course, cooking in your own kitchen is completely different to the high stress environment of the GABO tent, but who knows…I might have read the recipe properly if I was there!

Next up? I start a 5 week Christmas Baking Class with Sarah Brigden from babyCakes this week.

Click here for the recipe

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