DAY 37

I get to class and we get straight to work on the hazelnut cookie dough. This dough is later going to be used in our milk chocolate tart, basically its going to taste like a Nutella pie, YEAH. After which we made the almond nougatine. This, just like the cocoa bean nougatine is like magic. After cutting out a circle in the nougatine, the rest of which we ate and surprisingly tasted similar to peanut brittle, but not as hard. While the nougatine was cooking we made the ganache cream and made our crusts for our tarts. We then took our tea/coffee break while the crusts were in the oven. The chocolate tart was very easy and took no time at all, we took the chocolate cream filled the tarts up and put it in the fridge to harden. We then went and got the cooked apple and the rice pudding that we had made yesterday. We filled these tarts with the rice pudding, and then with our cooked apples put them around the edge so they overlapped. Followed by another small one in the middle, that looked like a blooming flower. On top of which we layered the almond negating, sprinkled some icing sugar, then another "blooming flower" apple. We then cleaned up the kitchen. Today instead of just having class in the kitchen we also had some normal learning in the classroom. Well maybe not classroom, more like luxury parlour, you know were at the Ritz Hotel after all. There was only an hour between the two classes and I was kind of tired. So instead of going anywhere I just went to the parlour and took a nap while waiting. When everyone had returned we started our lesson. This week’s lesson was on sugar (and honey). We learned everything from were sugar comes from, as in where in the world and were on the plant. Then moving on to things like the process of sugar from plant to table. Not to forget all the different all the different kinds and types. During the lesson we also had to taste 11 different types of honey and sugar. The one that was the most bizarre was the Glucose. It was clear and almost tasteless and had this honey like consistency. Well after having an “intense” discussion about sugar for 2 hours straight I finally got on the metro and headed home to some dinner and bed.

Off to the land of Sugar!!!!