Our last three days in Pastry began with the written final. I know I missed some of the product ID's. Almond meal, missed that one, I put down bread crumbs. Sea Salt, missed that one. Wrote down Kosher salt. I also missed Bread hook. That's an attachment for mixers that we use to make bread. I called it a hook. That's a bonehead mistake. I guess they all are bonehead mistakes come to think of it.
Then it was on to the pastry practical. I made the Buttercream cake, Short Dough or Pate Sucree and I made my Creme Anglaise. Today I will be very busy, I need to bake the Pate Sucree shell, cool it, make the Chocolate Ganache filling, cool it and then present it. I also have to make my Buttercream frosting, cut my cake in half, and put a crumb coat on the cake. Make a Chocolate Souffle and present that with the Creme Anglaise. Two presentations and step two in completing my Celebration Cake.
These are fun! Even for celebrating boneheads.