What an intense week! I always find patisserie school so exciting because I come out having learnt so much and trying to cram my brain in with all the 'mental notes to self' and 'great idea to retain in head.'.
On thursday we had a mock exam for the parisserie practical. We are all shi**ing ourselves since there is only a month left until the real exam. Eek!! In six hours we had to make: 8 croissants and 8 pain au chocolat, 8 religieuses and 8 éclairs, a lemon meringue tart with five individual tartlets and a fruit 'entremet' decorated to the theme of the World Cup. We also had an oral exam on food science, which is not always brilliant when you're running between checking if your éclairs are not burning and your lemon curd is cold enough or your viennoiserie are ok, which, this time, unfortunately, mine were not. ...* I think I mixed the salt and sugar too close to the yeast which meant that the yeast didn't function well or something. ...* When my business studies teacher saw them, he laughed and said "your croissants look like ones you find in Austria!". The French are quite snobby about their croissants. And when I say 'quite', I mean, ridiculously so.
