Comments on: BP: Week 7 – Fruit Jelly, Poached Pear Tart

By: Bean Sprout

Bean Sprout — Wed, 12 Nov 2008 12:02:26 +0000

even I know you don’t come to post for ages…I am tagging u in my blog..if got time , come and see … http://beansproutscafe.blogspot.com/2008/11/flourless-chocolate-torte.html

By: Deandra

Deandra — Tue, 08 Jul 2008 10:44:02 +0000

Just slap her or something lah. ahha. Actually no..dont listen to me.

So Hey, how long is this course in Cordon Bleu anyways? I’m thinking about a visit. Maybe when spring comes..=D

By: leech

leech — Mon, 07 Jul 2008 05:22:17 +0000

first pic looks soooooo delicious! oh, & thanks for the education on coulis, compote… always been seeing those phrases being used and wondering what they mean…

By: iheartbread

iheartbread — Sat, 05 Jul 2008 11:48:58 +0000

Hi limmyfox, I am also doing a patisserie course at LCB (in another country though), and I share your sentiments! The same applies here – a lot of students just charge/barge their way forward to “take the best shot”, it’s highly annoying.

Your fruit jelly looks delicious by the way! :)

By: Bean Sprout

Bean Sprout — Fri, 04 Jul 2008 09:03:06 +0000

haha…ur story is so funny…I was waiting so long…worth it ^ ^