I was having dinner with my friend, Joan, a couple of weeks back when she brought up the topic of blogging and particularly of my blog posts on my disastrous attempts at baking. Not all of us are made for baking, and not all of us are cut out to be famous bloggers. Who needs that anyway? (being a renowned blogger, that is) One wrong word, one humorous parody, and in this country, you could just end up in court. Sigh. We’ve lost our sense of humour.
To Joan, my Baking 101 series may not be back (touch wood ar) because baby, I’ve been attending classes. I received an invitation from the Academy of Pastry Arts Malaysia to attend a class on baking macarons and I thought I’d accept and join the super-elite group of people who can wear T-shirts that say I Can Has Macarons. I wanted to learn the intricacies behind such delicate objects, and most of all, I wanted to learn why they cost so much in the shops. And so I headed to Thrifty’s PJ where the new school was located on the second floor, spotless and shiny and oh so errr…germfree. (Rhyming isn’t my forte.) Housed in an 8,000 square foot area (and pastry kitchens in a 4,200 square foot area), there is a bakery room, chocolate room, pastry kitchen, pastry room, chef lounge and a classroom where classes are conducted for both professionals and amateurs. Brand spanking new worktops with overhead power points dot the main teaching room for students to enjoy a hands-on experience. It was rather intimidating for a non-baker like me, but for experienced chefs like Fatboybakes, Michael Elfwing, Aly and Babe_KL, they looked like they were quite at home amidst the industrial steel surroundings. My test came when I was asked to pipe the macaron mix onto the silicone sheets, but being left handed and a baboon, I fumbled and dripped all over, showing how inefficient I was at gripping a flaccid piping bag.
Chef Guillaume Lejeune, the Director of Pastry Studies for the Academy of Pastry Arts Malaysia taught us how to make macarons, employing the French meringue technique, with a raspberry ganache filling. (The steps look easier compared to the Italian meringue technique which I was given to understand includes a step where sugar syrup has to be heated then drizzled into egg white while it is being whipped…the stress!) Through a series of unfortunate events, my group’s macarons collapsed with craters in the centre (they were removed from the oven a little too early) while the other group’s macarons came out with the right texture but without the lovely “foot” that was visible on my group’s macarons. Ah well, not so easy after all!
At the end of the class, we were all treated to a lovely desserts feast made by the chefs of the academy.
For those who are curious and would like to know more, the Academy will be hosting an Open Day on Saturday, 4 September 2010 from 11.00am to 5.00pm. There will be demonstrations, tastings and displays, and you will also get a chance to enjoy a tour of the facility. At 12.15pm, there will be a Macarons demonstration, and at 3pm there is a Financier demonstration.
Thank you, Hanne, Jade, Chef Guillame, Chef Matthias, and Chef Tan (and Tangechi for passing on the invitation) for showing me that I can *almost* make macarons too!
Academy of Pastry Arts Malaysia
Lot 2-A, 2nd Floor, Wisma Thrifty,
No 19 Jalan Barat, 46200 PJ
Tel: 03-7960 3846 / 7960 3848
Website HERE.
Future classes are as follows:-
Certificate of Intermediate Pastry Program
Next intake 15th September 2010
The professional Pastry Program includes:
– Sanitation, Science of Baking
– Bakery and Artisan Breads
– Chocolate Works
– Classic Cakes, Tarts and Tartlets
– Art of Plating Dessert
– Ice Cream, Gelato, Sorbet and Frozen dessert
– Chocolate Pralines and Candies
– Mini French Pastries and petit Fours
– Sugar Work and Pastillage
Teacher:
Chef Guillaume Lejeune
Duration:
3 months, full-time, Monday to Friday, 9am-5pm.
Theoretical and practical training at the Academy of Pastry Arts Malaysia.
+
3 months industrial training, in hotels or pastry industry arranged by the Academy.
Fees:
RM12,100 total
Continuing Education
Special short term courses for Beginners, Pastry Enthusiasts and Pastry Professionals.
For Pastry Professionals- learn from the World Champions:
15th -17th November Plated Dessert, Modern French Pastry &Cakes / Chef Michel Willaume / RM2000
14th- 17th October Sugar Class / Chef Stephane Treand / RM2,000
For Beginners, Pastry Enthusiasts and anybody who wants to learn part-time:
18th September (Sat, half day) Chocolate making for beginners / Chef Matthias Schuebel / RM150
25th September (Sat, half day) Cup cake decorating for business, birthday or other occasions / Chef Matthias SchuebeL / RM150
2nd & 3rd October (Sat & Sun) Tea cookies and bars / Chef Matthias Schuebel / RM500
23rd October (Sat, half day) Cheese cake specialities / Chef Matthias Schuebel / RM150
30th & 31st October (Sat & Sun) Tea cookies and bars / Chef Matthias Schuebel / RM500
13th November (Sat, full day) Christmas bakery / Chef Matthias Schuebel / RM250
Worktops for students
Chef Guillaume Lejeune
Explaining the consistency
A tiny bit goes a long way
Li’l Chef hard at work
Piping the ganache
Chef Mathhias Schuebel, Pastry Olympic Gold Medallist chef
Voila!
Pretty little jewels
Celebrating our success
Goodies on display
More goodies on display
woah, what an honour =) im the first to comment. thank u ms lyrical =) u did a wonderful job with the macaroons/macarons! -jade-
fabulous!!! that chocolate gateaux was to die for la. whatssit called again? chis, why cant you label your pics properly.
jade: hehe…I had a wonderful time. So much fun!
FBB: Well, obviously you forgot the name too coz I don’t see your pics labelled. 😛
It’s all about practise x infinity. 🙂
So please practise away n I’ll b your guinea pig. 🙂 🙂
the goodies on display were for display ONLY or can makan one?
Dear, I love the way you will tease us with one picture, then nothing but words till you are done, then we get the rest of the beautiful images. Not to knock your gorgeous photography (cos it sure is gorgeous), but I find myself sighing in disappointment at the end of the text portion, wishing there was MORE. 🙂
You write so well, you make me wanna read an entire book of you.
*swoons, waits for more*
J: Not easy, and think of the extra pounds!
Cyrene: Oh, we makaned everything. 😀 Except for that chocolate structure in the second last pic.
LFB: Wah, you must be my only reader coz FBB shamelessly confesses that he skips all the words when he visits my blog. (I’m sure he isn’t the only one)
Oh I am used to readers skipping the words. It’s ok. We like the pretty pictures we make, after all. But the words? The words are for ourselves, and for the few who may enjoy them.
I do so enjoy yours. 🙂
actually u could have licked the choco structure! =) it was edible. the chef broke off some to eat later. hehe =) -jade-
LFB: True. I do enjoy writing too, and trust me, a really good piece of writing is coming up soon. (remember the deadline, boys)
jade: Did FBB lick it, Jade? Darn, serves me right for leaving early!
Oh my.. Its really like an art~ I like how they garnished the pastries.. Its so nice =]
i have been a reader of your blog and love your pictures of yummy food..
I have a good friend who is a good chef cooking up awesome thai dishes..he just started his blog at
http://baimohn.blogspot.com/
Hope you can give him your support
Leon Singapore 🙂
Happy, you enjoyed yourself so much! Come again on Saturday for makan and more. Open Day!! Hope to see you
🙂 greets
wyyv: Yeah, I was very impressed with the fine work.
Leon Koh: okie, will do.
Hanne: Thanks, Hanne, but I already have another event on. So sorry! (Would have loved to be there, though. Everyone’s so nice!!)
so delicate la. maracons i cannot la. dance with maracas i canla.
So sweet & cute, those pink macarons! Like perfect giant pink buttons!
ooh, perfect-looking macarons!
everything looks good enough to be sold for the highest price (and i’d buy ’em!) 😀
it . looks. so . easy….but i know i will be there sweating away with all the pros next to me!!!
macarons looks like drops of pink clouds…so yummy!!!
Would I have tortured my son for life if I named him Gee-yum? Better stick to Lumpy..
Looking at the last photo, I have a sudden craving for Tim’s Nuts.
Hey! I bought the book.. I can make it!! 😀
chaokar: haha. romba ranggi, kutti paiyan. (see, i know some words!) 😀
Pureglutton: Yeah, they’re such delicate pretty things that warm the heart.
Sean: Yay, and WE made them! 😀 How much you wanna pay for my macarons?
mystic_swastika: haha. You know how I feel then! I’d never be able to make them myself. Or maybe…hmmmm….maybe I shall try. 😀
gfad: You’re a naughty naughty woman! You know that he reads my blog too, right? (not Lumpy) And yes, of course you can make it, unless the Don adjusted some of the measurements in the book. Muahahaha.
wow, i seriously don’t mind the celebrating the success bit! the rest can skip ar 😛
IS OK! I happily sacrifice my daily calorie allocation for such a good cause. 🙂
feed the ciki: LOL!
J: You’re a true friend! ROFL.
I’m bloody kicking myself now for not being able to make it. Daym work. Why does it always have to come when AhPa’s organizing something? Chis!
Happy friday, my watermelon!
Munkeyboy: I want to eat your oranges.
Glad we have loads of fun that day 😉
Yeah! Pretty little jewels indeed!
it’s so pink!
I can has macarons? 😀