Parisian Adventures

A blog dedicated to my love of pastry, my travels to Paris, and my experiences at le cordon bleu.

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5 hour mock final: entremet + poured sugar cake stand + pulled sugar decoration.

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poured sugar cake stand with pulled sugar roses, leaves, vines, and ribbon, and blown sugar sphere.

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sugar practical #3

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sugar practical #2

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pulled sugar roses + leaves

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lunch at the four seasons george v hotel in paris

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had the most wonderful opportunity to meet the amazing cedric grolet and to try his famous noisette creations. he is an inspiration. 

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chocolate final sculpture

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chocolate sculpture

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dark chocolate filled with soft caramel

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attempt at making my own cocoa butter transfer for my chocolate picture frame.

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tempered dark chocolate base + picture frame and stand with cocoa butter transfer

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matcha + white chocolate lychee entremet

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milk chocolate filled with white chocolate ganache

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chocolate pistachio macaron entremet

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from concept to plate; mi-cuit (half baked) chocolate cake, creamy milk chocolate, mango passion fruit coulis, and nibbed sugar crumble in a dark chocolate sphere

[kelstakesparis-blog]

mango raspberry entremet