konditorentagebuch

this is a small part of what I learnt during my wonderful „apprentissage de pâtisserie“ in Paris at École Superieure de Cuisine Francaise Ferrandi

 

mini Tartes aux Chocolat

 

Couronne de l´Avent

Opéra

practicing chocolate writing (still a lot needed)

 

Mousse au Chocolat Cake

 

Preparing a Forêt Noir

 

Feuille d´automne

 

Chocolate Macarons

 

tempering chocolate

 

petites eclairs au chocolat

 

Framboisier

 

Macarons Pistache Cannelle

 

unfinished Giverny

 

lemon cream

 

mini Tartes aux Citrons

 

brioche dough preparation

 

Pain au Lait

 

Gingerbread Cookies

 

raw pate a choux for Religieuses

 

Paris Brest

 

piping Buttercream

 

Succès

 

Mocca or as my friend Yan used to call it: Moccafucka (because of its very difficult decoration)