Chef Guillaume Lejuene himself conducted the tart class. He is a graduate in pastry arts (BTM en Patissier) and CAP Pâtissier- Chocolatier- Glacier- Traiteur. Chef Lejuene has been trained under some of the great pastry chefs ( M.O.F) of France. He is now the Director of Academy Pastry Arts, Malaysia. If you want to know more about him, please click here. The Academy offers both full time and part time courses in Certificate and Diploma Pastry and Bakery Arts. To find out more, please click here.
If you are someone in Malaysia who is thinking of entering the pastry world, you might like what I am going to share with you, so have a sneak peak at the academy and see if this this is the kind of pastry school you are looking for.
Although "yours truly" has been married to a Quay Lo for almost fifteen years, I still have not learned good English or how to speak like an American. Even my Quay Lo has given up teaching me. So, I have to think of ways to tell my story without having to write too many words. I decided I had a better chance of learning more about photography and let the pictures tell the story for me. My husband, who helps a great deal with editing, has told me that I am an enthusiastic communicator. (I think he meant I talk a lot.) However, he also loves photography and agrees with me - a picture can truly speak a thousand words.
Tart Class, Day 1 - 25th June 2011
Item 1 - Quiche Dough and Royale
Although "yours truly" has been married to a Quay Lo for almost fifteen years, I still have not learned good English or how to speak like an American. Even my Quay Lo has given up teaching me. So, I have to think of ways to tell my story without having to write too many words. I decided I had a better chance of learning more about photography and let the pictures tell the story for me. My husband, who helps a great deal with editing, has told me that I am an enthusiastic communicator. (I think he meant I talk a lot.) However, he also loves photography and agrees with me - a picture can truly speak a thousand words.
Tart Class, Day 1 - 25th June 2011
Item 1 - Quiche Dough and Royale
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| Chef showing us how to make the quiche dough |
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| Hands on |
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| Using the right cheese is important |
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| We made two kinds of quiche. Spinach tomato and asparagus tomato |
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| Chef showing us how to roll out the quiche dough |
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| He explained that we need to shape the dough perfectly into the pie ring so as to get a good looking quiche |
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| Do not put too much filling, this will do. |
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| Preparing the chocolate pastry cream |
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Filling the quiche with royale cream and then they are ready to go into the oven   Our creation! Gorgeous looking and tasted even better than they look. YUM! Item 2 - Choux Chantilly and Chocolate Eclaires preparing the chocolate pastry cream for the eclaires     After piping, and baking. Choux Chantilly and Chocolate Eclaires. LOVELY!  this is how you make craquelin (mixture of butter, brown sugar and flour) we put this on top of the choux dough before baking) In addition to all the visually appealing and delicious tasting goodies we brought home, the opportunity of learning from Chef Lejuene, and a day surrounded by people who share the same interest as I, had given me much joy. I am so happy that I can in turn share my joy with you. I will definitely share those wonderful recipes and valuable tips from Chef Lejuene with you when I make these decadent bakes at home again but before that, I have yet to show you what I have learned on the second day of the class.  |
