Yesterday was quite tiring and stressful day but still means a lot to me.
Yesterday was my class Final Buffet for Pastry & Confectionery class,
so, Chef Amin already set the item that have to be done for every group.
Group aku kena buat simple item, but still need lots of detail techniques that needs a day punya timing.

 Aku dalam group 2, item yang group aku kena buat ialah Assorted Fruit Tartlet, Mini Apple Pie, & Flower Sugar Box(Pastillage).
Group 1- Charlotte Royale, Sacher Torte, & Lemon Meringue Pie.
Group 3- Chocolate Ganache Cake, Biscotti, & Paris Brest.
Group 4 - Assorted Praline with Chocolate Box, 3 Layered Bavarian, & Chocolate Brownies.
Mini Apple Pie

We start the job at 9 a.m. and finish everything at 7 p.m.
The other class starts at 8 a.m. and finish at 9 p.m.
Well, tak boleh nak compare sangat kenapa diaorang habis lambat kitaorang habis awal.
Kelas aku semua budak2 penerapan dioploma, which kitaorang dah pergi practical almost about 1 year and diaorang tak pernah pergi practical.
Ada experience gap dekat situ..

 Flower Sugar Box


Assorted Fruit Tartlet With Frangipane Filling 

Assorted Fruit Tartlet With Pastry Cream

p/s : one of the picture, candid.