|Framboise/ Estragon en demi sphere QB 2018|
There are so many reasons for each person to keep on learning but for me the only reason is I want to be better in something that I love!
And that's why I participated in Modern Pastry with Quentin Bailly at PBA. Chef Quentin Bailly is world champion chocolate pastry (his France team which formed by Quentin Bailly, Mathieu Blandin and Joffrey Lafontaine) won The World Pastry Cup (or Coupe du Monde de la Pâtisserie in French) in the year of 2013.
This is my second time at Pastry by Ann (if you want to read about my first time click here :Contemporary pastry class by Chef Hans Ovando at Pastry by Ann).
But now Pastry by Ann became better and bigger!!!!!!
The name of the school had been changed from "Pastry by Ann" to "PBA". Before moving to the new place the initial of the school was PBA, but now Khun Ann (the school director, this time I had a chance to chitchat with her ^^, she is very nice and beautiful women) told me that, PBA is stand for
P: Pâtisserie - all kinds of pastry
B: Boulangerie - bread
A: Arts - decoration art (icing, fondant and all kind of food arts)
Plus the people who knew PBA (Pastry by Ann) are already familiar with this initial too.
|Pâtisserie class room|
|Boulangerie class room|
Because Khun Ann create this place from her passion, and all the staffs love what they do, that's what I love most. It's a small society that filled with happiness ^^ , not only a place that we just come and go, but it makes me want to come back again, and again.
|Decoration arts class room|
This time, Modern Pastry with Quentin Bailly was taught in Pâtisserie class room. And there were many thing that we learned from this class : Entremet, Tart, Mousse, Chocolate Decoration.
|Chef Quentin Bailly with P'Sa|
PS. the school provide an interpreter for every class, as they are many world class chefs from around the world, who come to teach here.
|Hazelnut/Kalamansi QB 2018|
|Longueur Orange blossom mandarin QB|
|Entremets yuzu gianduja QB|
|Longueur individuals peanuts apricot QB|
|My style Concorde QB|
|Tartelette citron QB 2018|
|Tarte tatin style QB|
|Entremets riz au lait coco fraise citron vert QB 2018|
|Almond pear religious QB 2018|
|Le tout chocolat moelleux et framboise 2018 QB|
Chef Quentin Bailly started by assigning each group the work, and if the recipe was complicated he demonstrated it first (then the next time, we had to make it by ourselves).
I love that we didn't have to wash anything, haha, I still remembered that I had to wash load of the equipments when I participated in the baking class at UK.
It's fun when we had a chance to put our hands into it, plus chef could correct us when he saw what we did wrong.
He let us try the biscuits, cream and etc ^^, before assembling too, well it's one of the best part of the class, haha.
|Eat and smile!!!!|
Making entremet, we have to making a plan, what we have to do first or last, plus how we want to decorate it too.
Many parts of them have to be frozen, or prebaked, we ended each of the days without seeing the finish product, but we know that everything went on plan ^^.
I think Chef Quentin Bailly is perfectionist, haha, but it's not keeping him from being a good teacher, as he always let us try.
So, we had to pay attention in each step too, or he won't let it pass -*-.
Not only the baked part, he showed as how to making chocolate decoration too.
And yes, he let us try, but I have to say that it's not easy as it seen, making perfect chocolate decoration needed practice, and more practice. Anyway, it's not easy to follow his advice, haha, because he told us to tempering about 1 kg. of the chocolate each day, for home baker like me, it's too much.
Each part of the pastry is important, even a thickness of the APPLE!!!!
And how to put it in a pan too ^^.
I got so many things from this class, techniques for making each kinds of ganache.
And how to keep each element before using, that's very good for our high humidity environment.
New recipes and new ways of using my old recipes to make it better, or turn it into something new.
Plus, this class filled with smile and friendship, not only from the students, but all the staff here were nice, and very kinds, I could feel that they really love to help and yes to bake too.
|Chef Quentin Bailly prepared the decoration.|
|Learning how to glaze cake perfectly.|
Because chef planed everything perfectly, we spent our last day very relaxing.
|Glazing and turning to make it smooth.|
|Dip the frozen mousse into white chocolate.|
With Chef Quentin Bailly's quality.
|The inside view of Entremets yuzu gianduja QB|
Chef said that beautiful pastry makes people want to come into the shop.
But the taste of it makes people come back.
So, we have to pay attention on decorating to make it beautiful, and delicious at the same time.
And we have to practice and keep on learning to make it better and better.
|inside view of Longueur Orange blossom mandarin QB|
I had a very good time and great experience from this class.
And I really want to come here again, to learn new thing, get new friend and eat delicious pastry ^^.
Thank you so much chef Quentin Bailly, you're one of the best teacher for us.
|PBA Dream team|