A French Confection

For those of you that don't know I did in fact graduate from Le Cordon Bleu on June 3 with a Diplome de Patisserie.  My graduation cerem...

The final portion of my superior pastry courses was spent making sugar sculptures.  We learned how to make poured sugar pieces and pulled su...

The last quarter of the superior pastry classes are all about sugar. The first class I took relating to sugar was very interesting. We learn...

Instead of one exam to end Superior Pastry we had a two part exam.  The first part was to make a chocolate box and decorate the top.  I made...

I can now begin my own chocolate empire.  These little bon bons of goodness are dark chocolate filled with caramel.  Creamy, smooth, delicio...

As part of learning to temper chocolate and practice making shapes we made boxes, picture frames, and pictures out of dark chocolate.  To ma...

Lesson 9 was the first of four lessons in chocolate.  We learned to temper chocolate which means we can make shapes and designs with the cho...