Chocolate Egg Sculptures

The goal of this project is to use a chocolate egg in a sculpture but it not be an egg, it must have only the egg form. Showing off our chocolate tempering skills is also part of it.

Here are the chocolate egg sculptures created by Ferrandi Pastry students of class Anglo A, 2013.

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My bird by Saba

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My bird by Saba.

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Pinocchio by Junella

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Pinocchio by Junella

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Pinocchio by Junella.

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Princess Peacock by Elena

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Princess Peacock by Elena.

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Princess Peacock by Elena

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The Golden Bee Hive by Emily

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The Golden Bee Hive by Emily.

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The Golden Bee Hive by Emily

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Teacup & Poems by Christine

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Teacup & Poems by Christine

Tea cup & Poems by Christine.

Tea cup & Poems by Christine.

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The Arena by Arshiya

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The Arena by Arshiya

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The Arena by Arshiya.

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Liberty by Debbie

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Liberty by Debbie

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Liberty by Debbie.

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Nemo & friends by Tim

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Nemo & friends by Tim

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The Three Little Pigs by miss pirisi.

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The Three Little Pigs by miss pirisi.

The Three Little Pigs by miss pirisi.

The Three Little Pigs by miss pirisi.

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Mother & Child by Kabrina

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Mother & Child by Kabrina

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Mother & Child by Kabrina

The Emperor's Egg by Jacek.

The Emperor’s Egg by Jacek.

Rocky Mountain by Tao.

Rocky Mountain by Tao.

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Pearls, Moon & Butterflies by Nicole.

after the rain

After The Rain by Nicole.

Congratulations to all students.

What’s in the final practical exam?

The International Pastry students of FERRANDI have been graded throughout the 5 months but on Monday, 17 June there is one more exam, the FINAL.

Contrôle examen – Vendredi 14 et Lundi 17 Juin 2013

Faire une pâte à foncer avec 250g de farine (link: recipe)
Faire une tarte aux pommes de 22cm de diamètre
Présenter la tarte et le fond sur un rond entremets
Présenter un fonçage vide 20cm de diamètre
Faire un quart de pâte à choux
Faire un demi-litre de crème pâtissière au café
Garnir 4 éclairs et 4 religieuses (link: eclair recipe)
Glacer au fondant présentation en caissette

Les cuissons sont assurées par le professeur sous contrôle du candidat
La crème au beurre est en mise en place
Temps imparti 4h15 presentation comprise

Progression examen – Lundi 17 Juin 2013
Group 1 :

Pâte à choux (link: recipe)
Cuisson pâte à choux
Crème pâtissière (link: recipe)
Fonçage tarte aux pommes
Garniture tarte aux pommes
Cuisson tarte aux pommes
Garniture pâte à choux
Glaçage pâte à choux
Nappage tarte aux pommes
Présentation
Finition nettoyage

Progression examen – Lundi 17 Juin 2013
Group 2 :

Fonçage tarte aux pommes
Garniture tarte aux pommes
Pâte à choux (link: recipe)
Cuisson pâte à choux
Crème pâtissière (link: recipe)
Garniture pâte à choux
Glaçage pâte à choux
Nappage tarte aux pommes
Présentation
Nettoyage

Note: For all other French pastry techniques we have been marked throughout the course.

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We’re plating desserts

Each student has their own plated dessert to make.

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Aumonieres aux Pommes by Nicole & Debbie.

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Crepes Soufflees by Debbie

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Australian Pavlova by Elena

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Fondant Chocolat Framboise by Tim

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‘Ispahan’ Macaron Framboise Letchis a la rose by Arshiya.

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Carpaccio d’ananas and Lime (or Citron) Sorbet by Jacek.

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Marmites Lutees Exotiques by Saba.

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Riz a l’imperatrice (family size)

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Petits pots de creme

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Ile Flottante

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Creme Caramel (family size)

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Creme Brulee

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Mousse au Chocolat (3 versions)

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Rice pudding with fruits

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Sorbets & Ice-cream

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Coccinelle (Ladybug)

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Coccinelle (Ladybug)

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Macaron rond et long glace/sorbet (Macarons round and long ice-cream/sorbet)

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Macaron rond et long glace/sorbet (Macarons round and long ice-cream/sorbet)

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Oranges et Citrons Givres (Oranges and Lemons iced)

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Ananas givre royal (Pineapple iced royal)

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Panier en Nougatine (Nougatine basket)

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Bourgogne

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Le 26

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Cassate Pistache

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Fraicher d’ete (Fresh of summer)

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Passoa

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William

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Vacherin

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Vacherin