I had my practical final exam for my pastry class today. We were supposedly given one of five recipes at random (I think I was targeted for a more difficult recipe), with just the ingredients, amounts, times, and temperatures (but no instructions), and had to make that item. I was given pate a choux, and had to bake cream puffs with it.
I was ready for the final. The two hardest recipes, the pate a choux and the chiffon cake, I'd practiced at home. Scones, chocolate chip cookies, and creme brulee I have made plenty of times, so wasn't worried about, much.
I also turned in my paper on my favorite pastry ingredient. I covered cherries, both sour and sweet. Actually, I hit the 500 word mark well before I'd said everything I was expecting to cover.
As it stands, I have 85/100 points so far. That leaves five points for the last paper and ten for the written final. I can't do worse than a B. I really want that A, though. Hell, I want the A+, not that it makes any difference on the GPA.
Chef James says they are planning on offering the chocolate class over the summer. I so want to take that one! I think it will be an important one for the tea business. They will be offering the bread class in the fall. That is another one I look forward to taking.
I'm more afraid of the cake and sugar classes. I'm a great cook; I am not much of a sculptor. They are required for the AA in pastry, so I will just have to get through them.