MY OWN CREATIONS. HAH!

During the holidays, I had the chance to execute the pastry skills that I have learned from ISCAHM (Naks!). There were two things that were crucial for me to ensure the success of my creations. First, "BABY STEPS". Although I really wanted to WOW everybody with my sweet treats, I really don't want to be overly-ambitious because it might end up in a confectioner's tragedy. Besides, the prices of the ingredients and equipments were no joke so I really had to plan and budget everything. Second, QUALITY. I wanted to come up with products that were really good and I can be proud of. So on Christmas day, I made my very first batch of Creme Brulee. And on New Year's Day, I had a pastry buffet table filled with different pastries. I am really grateful for the help extended to me by my classmates from ISCAHM, namely: Jason, Pia, Jecca & Tracy and former chef assistant, Ben. I constantly texted them for various info and techniques. Thanks guys!

For Christmas Day...

CREME BRULEE

For New Year's Day...

SWEDISH HEIRLOOM COOKIES

MACAROON POLKA DOTS

NO-BAKE PEANUT BARS

SWEET PASTRY POCKETS

CHOCOLATE HEARTS

Three hours later, they were all wiped out!