Baking - croquembouche & Basic Exam.

3 months just flew by.

I came to Bangkok for a main purpose, and I've nailed it!

Check out my certificate and the cute little school pin! =)

I'm sure you guys would want to know how was the exam conducted and all. First of all, all I remembered was that, I got to school with Sonya, an hour early.

We didn't speak for the entire duration, instead, listening in to our songs for motivation and just to really relax. I didn't really read my notes because it will only serve to make me even more panicky. "Madness" by Muse and "Fly" by Rihanna & Nicki Minaj was my 'national anthem' that morning. I blast the music even while changing, in the locker room and I had my classmates dancing along to it.

It's the nerves lah, I think. HAHA! The thought of exam made us all panicky.

Anyway!! Next thing I know, we gathered in the room and took turns picking out coloured chips from a black pouch.

Blue was christmas log, green was Mogador and Red was Mocha cake.

I had the green chip! Then, we spent the next precious 15-10 minutes going through the recipe once more with the other classmates who had picked the same entremet.

After that, we went into the Kitchen, got to our respective places (We had to find the location according to our cake's laid out tools and equipments), as the different cakes are all scattered around. Within that 2 and a half hour, I was working twice my usual speed - and was the only one whom finished on time.

Usually, I'm one of the slowest among my immediate neighbors in class. I always need a while more as compared to the rest, and I don't really know why. It could be because in between the steps, I always check back to my notes for a confirmation of what I should be looking out for. You can say that I spent more time on identifying the signs for each technique, rather than finishing first as if I'm in a race for time.

This time round during the exam, I already knew what was my mistakes during the previous time we did the Mogador, and sent about to correct it. After the exam was completed, we were told to wait outside the Boulangerie room, where the cakes and tarts are being presented for inspection by the Chefs.

The result of being more relaxed after a tough period, was this.

Mew turning into a Sloth. It's like her signature move! She is always coming up with the odd sounding sound effects, demonstrating different movie characters' persona - one of which is my favourite, Iron Man!

Here, my examination showpieces; Mogador and my tart with the crimped crust. The chefs will taste and judge my techniques.

To be honest, I was nervous and anxious yet excited at the same time! I could be better with my tart crimping, but I was feeling quite good about my Mogador! The only sad part was that when I was spreading the raspberry jam on the top of the Mogador to finish up my entremet, one little seed somehow got lodged vertically straight up, and as I smooth the top with my scraper, it created a line on the smooth surface of the mousse beneath it. =(

The next thing I knew, Chef Marc has already walked back into the room, announced that one of my classmate had to visit the student services (because poor guy didn't made it) while the rest of us passed!!!

I excitedly called Ben afterwards just to hear his duper happy sounding voice (Gosh, I miss him so much!!) and of course, updated my Facebook page.

We just had to take a last class photo before heading off to some small cafe for a mini celebration with food and beers.

I remembered going to bed feeling oh so happy and contented and excited at the thought of heading back home!!!

But first, we had the final demonstration class to attend - where Chef Marc will be showing the Chef's Creation; the Croquembouche.

Actually, he did the assembly of the ready baked choux pastry balls and his assistants were piping the pastry cream as fast as he was assembling it. It looked pretty at first to me, without all the nougats (caramelized almonds sheets) sticking out like a sore thumb.

This is a traditional French wedding cake, hence there's a sugar showpiece of a happy married couple.

Honestly speaking, it was too sweet for my liking. It's like chewing toffee. The choux pastry balls has already been firstly dipped into the caramel on the bottom before being dipped again on on the sides to stick them together.

So, as you can imagine, it was just crunchy caramel on the whole soft ball.

Then, we did what typical students do - camwhore.

Taking more group shots - Sonya is heading back to India on the same day as I am flying back home, only during the evening, whereas mine is noon flight.

One shot with Chef Marc - who has been increasingly irritated by our class during our last few practicals. But, whatever, I still think he's a really good, fatherly chef and since I won't be having him during intermediate, I will of course, miss him. HAHA!

Finally, we have my clique. Shanna, Mew, Jane, Framm and Sonya. Best group of people to be around with!! I'll be missing them when I'm in Singapore, that's for sure! =)

& voila!! I'm heading home, home sweet home to my dearest hubby, my parents, my friends! I missed being around them!

The Basic level has been an eye-opener for me. I have learned so much in 3 weeks on the techniques, the science behind baking and more. Everyday, I count my blessings that I have the chance to be here. Yes, it will probably feel different in Paris, but at least in Bangkok, I get by with visits from my sis, my friends and my dearest hubby! I wouldn't know how to survive if Ben isn't here with me once a month.

I'm more than ready to move on to the next level, I can't wait for Intermediate to start, but I am also thankful for these 10 days long break. I'll just get recharged and back up and running again! =)

Till then!