• Arrival at The Pastry School

    Posted on July 8, 2013 by in Baking

    Hi Everyone,

    I finally got to Yssingeaux, after a long trip from Joburg  to Lyon  via Abu Dhabi and Paris. When we arrived at CDG airport in Paris on Saturday our suitcases were forgotten at Abu Dhabi… After 2 days of stress, we  finally got them on  Monday morning, just before my flight to Lyon. I then got into a train for about 2 hours to get to the school.

    The Pastry School

    Yssingeaux is a small village surrounded by forests and montains. The school is in fact an old castle on a top of a  hill. Our rooms are in the castle on 4 floors. Offices , kitchens and receptions are on the ground floor. The Castle has many out buildings with conference, dining rooms, kitchens etc.

    The View from my room

    I unfortunatelly missed the first day which was Monday 1st July.  I arrived late afternoon only. Most of the students arrived on Friday 28th June. They had a meeting a  presentation or the school, staff, program etc…and a photo of the group on the stairs of the Castle.

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    Tuesday morning we started very early 6am. We were to take tests to determine which group we should join initiating or perfecting.

    After a short introduction of the class, tools, ingredients etc the chef  distributed a list  of item we have to prepare : French apple tart, vanilla eclairs with fondant glazing, puff pastry and  crème pâtissière.

    We had until 13 hours  to give presentable finished items.

    HealthyLunch1

    After a nice lunch provided by the school, we went back to the lab to have the Chef’s decision about the items we produced and wether we are in an initiating or perfecting class…  There are several criteria taken into consideration ; presentation, size, texture, taste etc… They were very strict on these criteria. Here are my tray of goodies

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    They liked very much my apple tart and said they would buy it if it was in a shop !… so I am happy to join  to perfecting class.

    I am too excited for what coming next. Tomorrow and during the whole week, we are doing ice creams, sorbets, frozen entremets & deserts etc…

    Stay in touch,  I will keep you posted soon

    Lila

     

     

     

     

     

     

     

2 Responses so far.

  1. Bon jour Lila, I am glad you arrived safely. The tart looks fantastic. I made some croissant over the weekend and they were so nice. Thanks again for teaching me.

    Bon chance,
    Andre

  2. jennylandey says:

    Hello Lila,
    I have just looked at the blog post on your arrival at the french cookery school. It is such a pity that your arrival was delayed but I’m sure that didn’t put you off at all. I would have been scared to death but your Apple Tart and other goodies look just superb.
    Jenny Landey

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