Last of Intermediate Pastry

This week, we had a bread-making workshop, we made some baguettes (of cos!), country bread (part rye), some sandwich loaf and foccacia.  It's another reason to want to go into French culinary - the bread!!

It's not easy at all, making good bread, it's a lot of chemistry and adapting to your current environment.  There needs to be a lot precision.  Afterall, a dough is a living, breathing, eating, reproducing organism until we chuck it into the oven.

Other pastries we made were the Orange Flower Mousse log cake, an Earl Grey tea mousse cake with milk choc covering.  A cheesy lemon tart and a warm raspberry tart.

This is the last of the term, see you in Superior Pastry!!!  Oh by the way, in Superior pastry, we will have to come out with our own recipe of a cake.  We can use anything under the sun.  So if you guys have some sentimental flavors and tastes you would like to suggest, please feel free to drop a line!  And no, I don't think durians quite strike the right picture....