In Pastry class this week, I definitely felt like a little child in candyland. All the sugary sweets and desserts were in front of me, it was very hard to resist. Because we hadn’t done a pastry class in about 2 weeks time (or even more!), we prepared 6 desserts all based the same way: Crème Caramel, Ile Flottante, Crème brûlée, Pot au Crème, and Mousse au Chocolat.

First, Chef showed us how to cook sugar and water to make caramel but also to make decorations out of crystallized sugar.

Before the sugar becomes colored, whisk it back and forth and let it cool.

After the sugar colors…

Crème Anglaise: light pouring custard used as a dessert cream or sauce (a mix of egg yolks, sugar, hot milk and vanilla extract). It acted as the base for many of the desserts. 

Crème Caramel: Flan or Caramel custard with a layer of soft caramel on top

Ile Flottante: A Meringue (Whipped egg whites and sugar) floating on a Crème Anglaise hence ‘floating island’. 

Whipping the egg whites

Artsy decoration

Crème brûlée: A rich custard prepared topped with sugar for coloring.

Being torched

Carolina’s interpretation with chocolate cigarettes…Punk Crème brûlée

Pot au Crème: creamy custard (here coffee-based)

Mousse au Chocolat: Chocolat mousse with chocolate cigarettes


Making the cigarettes…letting the chocolate cool down and thicken


Let’s just say I was on a sugar high at the end of the day!

2 Responses to “Candyland”
  1. G.Ginesta says:

    OMG. I want that creme brulee. NOW!!!!

  2. R.Valli says:

    really loved the chocolate pic with chefs hand, its a moving pic…. cooll…. and i loved to smoke that cigarret, it was delicious…

    when somehow i want that bowl full of melted chocolate…. hauhauhauhauhauhauh

    nice blog! =)

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