Pulled Sugar

This is my first attempt at pulled sugar. The hot, molten sugar is poured out, cooled and then pulled (like taffy) to make it shiny. It's then shaped into forms like flowers and leaves.

Pulled Sugar Rose

I wasn't thrilled with my rose making abilities with sugar. It's hard to get the petals the right shape while the sugar is still hot.

Fish

A white fish filet (I can't remember which - they all look the same after a while) is topped with a chestnut crust.

Fancy

This is Chef Nicolas' blown sugar sculpture he made in demonstration. It was quite remarkable!

Squab

Squab (aka pigeon) is served rose on a bed of celery root puree.

Our Last Practical

This is our last practical in cuisine before our final exam. This is lamb saddle (mine's a little underdone), deboned and stuffed. The little "cake" has cabbage, potatoes, bacon and foie gras inside.

Blown Sugar

For some reason, I really got the hang of blown sugar - just like blown glass. This is a flower I made by blowing a ball for the center and then pulling petals out of the same sugar.

Happy Tse

I'm a very happy Tse after my first attempt at blown sugar!

The Ducks

My neighbors Tom and Jane came for a visit on their way back from Italy. Here they are on Pont Alexandre - one of the more famous bridges of Paris.

Working Sugar

Working molten sugar into a ball.

Cooking Sugar

Sugar, water, glucose and color are heated to 155 or 165 degrees Celcius.

Pulling Sugar

Sugar is pulled, like taffy, to give it shine.

Pouring Sugar

Once cooked, the hot sugar is poured onto a Silpat.

Broken Sugar

This is what happens when you over inflate your sugar!

Blown Sugar

Various pieces are waiting for final assembly.

Sugar Sculpture I

My final piece assembled.

Finished

After six hours, I'm glad to be finished.

Susan

Susan assembles her masterpiece.

Dominque

This is Dominique's sculpture.

End of Class

Chef Cotte hugs Dominique after a long class.