Confisserie

This week was a very short week for Confisserie. We only had two days of this class which were held on Thursday and Friday. Our chef for this class was Chef Regis again. Even though we had a short week of class we still made a lot of products and ended up still having a buffet on Friday evening.

Guimauve aux Fruits

Confisserie is all about making candy. We made many different types of candy for the short amount of time we had. We made Pralines Rouges, Guimauve aux Fruits, Nougat de Montelimar, Caramel Mou aux Fruits, Sucettes Assorties, Pate de Fruits, and Gelees Bi-Couche.

Praline Rouges

One of my favorite candies we made was the Pralines Rouges. For this candy, we took a roasted nut like an almond or hazelnut and coated it in sugar several times. Another was Sucettes Assorties, which are Lolli pops.

 

At the beginning of the week, it was very laid back. On Monday we had a field trip to Sevarome. This was a factory on all of the different flavors that are used when baking. This factory was actually right here in the town of Yssingeaux. This meant that it was a quick drive. 

We found out on Tuesday that we would not be having class, because they could not get a Chef to do a demo for us. So, Chelsea and I decided to Adventure off to Lyon again. While we were in Lyon, we finally found the giant OnlyLyon Sign. Later that day, we went to the Lyon Part-Dieu mall which was right around the corner from the train station. We spent the rest of our time there. This mall was huge!

On Wednesday, we had another day off because it was a National Bank Holiday in France. I spent this day catching up and packing all of my stuff for Italy and for my return home.

Friday after class, Chelsea and I left to start our Journey to Italy for our five day weekend due to more Bank Holidays. We will be visiting Venice, Verona, Rome, and Milan!