So you must be wondering how it all went. As you know Wednesday was the big day. I had practised piping, cake and tart making. So I felt I was prepared, a little.

Anyhow we had one last demonstration before the big finale. The chef said to calm our nerves we were going to drink a glass of champagne. I thought he was joking but he wasn’t. This is France of course. So 15 minutes before our exam we were all necking down some champers.

I had sharpened my knives, pinned my hat down with 20 clips to make sure it didn’t fall off and checked I was wearing clean chef whites. I was ready to go.

The three items which were on the exam were: Mogador, Dacquiose or Chausson aux Pommes & Palmiers (puff pastry). Crossing my fingers and hoping I wouldn’t pick the puff pastry I put my hand into the hat and guess what I picked… yeah you’re right. Exactly what I hadn’t practiced.

Well, I did my best and managed to get everything done in time. We were marked on cleanliness, time, technique, appearance and taste. My Chausson aux Pommes and Palmiers made the grade and I passed!!!

Although the chef did make a comment in the graduation ceremony that some people need to practice there puff pastry.

To celebrate I decided today that I would make some chocolate macarons with a mocha cream filling. Feeling quite confident, as this is intermediate level patisserie, I gave it a go. And as you can see they don’t look half as bad.

Well, I’m off to Ireland for a little break but don’t worry I’ll be back…