Contributed by BreadPitt
they say, chef must be strict discipline , perhaps some naughty thoughts would help kill some stress and creating a more comfortable ambiance to work with
Lets start with some sweet macarons...this were cute little jewel that what a patissier would make.Its a simple meringue cookies but took some time to understand them .When a pastry chef done it right, the face of the chef would be like above.....happy faces!
A thing that serve in A birthday , A celebration ,A ceremony , A wedding
As i mention our job is not the coolest but the sweetest . sugar art is also 1 of our concern, its art then made from sugar which will enhance the over setting of our pastries , its also a pride for a chef to achieve that skill . that's a scorpion made out from sugar .WARNING , 1 sting could cause serious sugar high....
something more harmony made from pulled sugar
assembled piece , once you get to work with it,you might be addicted
piece for Christmas .Time passed faster than you think when you are working on it.........
we also do miniature bites like pralines as well, this is more likely to be a Chocolatier task
these are only 1 of its kind, moulded pralines
thin crust , glossy shell , rich of flavor burst out from the filling...that's what a moulded praline attraction
chocolate also could be a very nice garnishing accessories too , chocolate evaintal and chocolate curls
setting for freestyle confectionery
apart from that , we also made assorted platters . Some might think that , oww, is that all u got ?is that complete? do you think that's nice? well , what i can say is , i spend effort learning them , of course that's not complete , because in Malaysia ,it not easy to progress as financial support is limited , budget has become a barrier for us Patissier to advance, trying my best to squeeze out what i have and what i can to try to achieve is the only option until today. That's why The" internship of a lifetime" from standard charted consider a chance for me to hopefully advance further than what I'm achieving now
assembled piece , once you get to work with it,you might be addicted
piece for Christmas .Time passed faster than you think when you are working on it.........
we also do miniature bites like pralines as well, this is more likely to be a Chocolatier task
these are only 1 of its kind, moulded pralines
thin crust , glossy shell , rich of flavor burst out from the filling...that's what a moulded praline attraction
chocolate also could be a very nice garnishing accessories too , chocolate evaintal and chocolate curls
setting for freestyle confectionery
apart from that , we also made assorted platters . Some might think that , oww, is that all u got ?is that complete? do you think that's nice? well , what i can say is , i spend effort learning them , of course that's not complete , because in Malaysia ,it not easy to progress as financial support is limited , budget has become a barrier for us Patissier to advance, trying my best to squeeze out what i have and what i can to try to achieve is the only option until today. That's why The" internship of a lifetime" from standard charted consider a chance for me to hopefully advance further than what I'm achieving nowLog on to:
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