“The capacity to learn is a gift; the ability to learn is a skill; the willingness to learn is a choice”.  – Brian Herbert.

Right after the Bread Camp, I took French Pastry Camp to my baking portfolio. Why not? I might as well learn more about baking wholeheartedly, and learning from my most experienced teacher was just the way to do it. So here are all the creations that I learned to make.

Chocolate Diamants, Hazelnut Financiers, Vanilla Crème Brulee, Warm Bittersweet Chocolate Cake

Chocolate Raspberry Ganache Macaron, Caramel and Fleur de Sel Molded Chocolate Bonbons, Passion-Apricot Pates de Fruits, Scottish Buttermilk and Cream Raisin Scones

Fresh Fruit Tartlette, Caramels with Salted Butter, Chocolate Lover’s Obsession with Strawberry Sorbet, Chocolate Tart