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Weekend to Lyon

Hi everyone!

If you’ve been following my posts, you might remember me mentioning that I was headed to Lyon to visit Joyee over a weekend, and that she’d be getting some of the passionfruit & raspberry tart.



Unlike most trips that I go on, I didn’t bother planning for this at all (i.e. I didn’t really know what there was to see/eat in Lyon) because I figured Jo would know all the best things to do. All I did was book my transport to & fro and I decided she’d handle the rest haha. The train to Lyon was super quick, approximately 2 hours, and in no time, I was reunited with Jo (after 4-5 months of not seeing her!!!).


I was blessed with beautiful weather (blue skies) over the weekend, contrary to what had been forecast (cloudy, rainy), even witnessing Lyon’s ‘first snowfall’ on Monday when I left. The beautiful weather, coupled with the awesome company (thanks Jo & Ben, Jon you were missed 🙁 ) truly made for a great weekend trip.

Just a few snippets of my time in beautiful Lyon below:



Basilica of Notre-Dame de Fourvière

Basilica of Notre-Dame de Fourvière

Exploring the Traboules (feat. BLACK, cos Cake is the New Black of course)

Exploring the Traboules (feat. BLACK, cos Cake is the New Black of course)


Stay tuned for my next few posts! It’s going to feature loads of chocolate yum yum ~



Lesson 4: Baba



So this week started off with a demo on two very traditional French desserts – the Baba (usually Baba au Rhum) and the Kugelhopf (you can click on the links to find out more about the history behind the two desserts).

I’ve only tried Baba au Rhum a few times, the most memorable one being at La Cantine (Bruno Menard’s restaurant that used to be at Asia Square, Singapore). Although that Baba was one of the best I’d ever tasted, the dessert is one that I’ll never crave for. As such, I wasn’t as excited for this practical as I’d been for the previous ones.

We got Chef Cotte for this practical, a Chef that I’d spoken quite a bit about when I was here for Basic. He was exactly like how I’d remembered, warm, fun and strict all at the same time.

Practical went on as per usual, with the whole class just minding their own business (the kitchen is usually super quiet with this group). Super glad to be working with Jianhua for the past few practicals – I think we’ve got a kind of dynamic going on and she’s been super helpful whenever I needed any help.

Everything was going well with my Baba until I completed my pastry + whipping cream mixture. That’s when I realised that my pastry cream was kinda softer than it should be and would probably be a problem for piping later on. I showed it to Chef but he told me to just put it in the fridge (it was near-ish the end of class & I guess re-making a pastry cream would be rather time consuming).

As I’d expected, piping was quite a pain in the butt because I needed the swirls to hold up and retain the shape that I wanted. Thankfully I went to get my Baba graded before the pastry cream started to lose the definition of the star piping tip :S Lesson learnt – gotta make sure that my pastry cream is stiff enough for piping next time!


I was also initially kinda sad cos I forgot to bring my Tupperware along to class (i.e. I wouldn’t be able to bring it home in a box to photograph). BUT given that I didn’t feel as happy with today’s cake, I decided to just photograph it on my iPhone in class, and leave the cake in the fridge for whoever who wanted to take it home (there is a system we have in place where you can just take/leave anything in this fridge). Sooo, today’s pictures are i) featuring a black background (vs the usual white) and ii) featuring the school table top heh.

We’re making some really yummy chocolate choux tomorrow so I’m pretty excited for that! Stay tuned!

Till next time,


Lesson 3: Tarte Passion Framboises


Bonjour everyone!

For our third demo, chef covered 2 different tarts. The tarte passion framboises (passionfruit raspberry tart) & a chocolate cognac orange cream tart (can’t remember the exact name right now). I liked the taste of the passionfruit tart more so I was quite glad we were making that for our practical, rather than the chocolate one 🙂

We got Chef Soyoun for this practical again! Think the entire class was really happy to have her. Think the whole class is getting into the swing of things, getting familiar with one another and all. It’s a pretty quiet group but I think that’s good cos we can all concentrate on our work.

This class was my first foray into tempering chocolate and I must say it’s really quite tricky. I attempted the tabling method that Chef showed during the demonstration and… the clean-up for that is horrible :'( I was quite proud of myself though, for being able to get the chocolate to the temperatures as he’d described during the demo.


I’m not usually a tart person but this was really quite good! I don’t know if you noticed but the glaze on the top of my tart isn’t super smooth. I think the problem was that my glaze wasn’t warm/liquified enough. I believe this will be an issue even for entremets -getting the glaze warm enough but not too warm to be able to pour it.

The end of the practical marked the start of my weekend! Heading to Lyon to find Joyee & deliver some tart to her 😉

À bientôt!