December 7, 2011

Bread showpiece.

 Its been a long time since I updated my blog, between finals and personal stuff I couldnt find the time to post some good photos along with a good content but hopefully ill be posting more often

This was my final examen in i guess you could call "Boulangerie", It consisted in making a Bread Sculputre or Showpiece

The title is "Le Marais" or "The Swamp", and we were inspired by the famous chocolatier Stephane Leroux.

"Le Marais"

Violet hazardous flower.

The Showpiece @ my campus.

This was a dragon made by some of my classmates, very nice colors.

Another showpiece also inspired by Stephane Leroux.

My classmates and the bread showpieces, Im just right behind the camera =P
The guy at the extreme right is Victor Rivera,the best chef and teacher Ive had in my culinary career.

October 16, 2011

The last day at El Bulli.

The last day at El Bulli, big emotions and a great goodbye.

Click the link to see a 52 minute video about the last day in the restaurant and the last dish that they will prepare among other amazing things.

September 27, 2011

How about some canapes?

Last thursday I made out some canapes with my friends in college, just for kicks that is.
We made aproximately 100 canapes that...well...we ended up eating most of them.

The list included

Parma ham with melon balls and manchego cheese cubes.
Cucumber boats stuffed with cream cheese and butter.
Salmon rolls in butter toasted bread and cream cheese
Ducks (made with hard eggs and the yolk passed through a strainer)
Penguins (Black Olives with carrots)
Vol au Vent
Grape lollipops with cream cheese and some sesame on top.

Le Vol Au vent!

Mirrors actually help a lot with the presentation and give a lot of depth but unfortunately my school mirrors werent...that good, too bad.

September 14, 2011

Abastur 2011

Last Thursday I went to The Abastur Exposition here in Mexico City.

I pretty much went to witness who was going to be the pastry team that represented Mexico on the

 Coupe Du monde Du patisserie at Lyon france.

At abastur 2011 the national finals took place, six teams compited for the prestigious spot. 
It was really amazing to see some of my favorite chefs displaying their works of art, seeing those sugar and chocolate sculptures were just massive. the level of concentration and techniques that some chefs showed were really REALLY cool to see.

Here is the winners list.

Concurso Maya latinoamericano de Reposteria.

1st place.

Chef Jacob Henriksen
Chef Harumi Paulin Badillo
Chef Adriana Gonzáles Valdés.

2nd place.

Chef Luis Robledo
Chef Liliana Hernandez
Chef Rodrigo Romo

3rd Place.

Chef Marco Guillen Guriérrez
Chef Sergio Torres Vasquez.
Chef Alfredo Jaimes Rojas

Unfortunately I could only go one day for work and school reasons...but here are some pics as always...

Alejandro Lechuga´s sugarpiece.
This was my favorite...too bad it didnt win.


September 5, 2011

Opera cake.

Here are a few shots of the cakes my mates and I made at our pastry class @ college, its a classic Opera cake but with the obvious exception of this one being round instead of rectangular.

We still have a LOT of practice and hard work to do if we want to make it as pastry chefs...

But well...lets get to the interesting and fun part.

This baby has the following 

Opera Cake.

Chocolate glaze
Chocolate ganache
Coffee Buttercream
Coffee syrup
Two biscuit joconde pieces.

Working hard on my chocolate glazing abilites...dont be too hard on me .=(

This one is a classic 3 leches cake with the Brullee twist and swiss meringue

3 leches with Crème Brulée

Torched swiss Meringue
3 leches syrup
Crème Brulée
Vanilla Genoise.

Winter Mousse


And this is a aWinter Mousse which contens i will not reveal cause the recipe was eaten by racoons...yeah racoons...called...Roger...and...Seth

August 24, 2011


These few photos are from my Baking class at college, they were so delicious...they were lucky they survived a day in my freezer...=)

Loaf bread (I made the most awesome sandiwches ever with this bread)...

Nut and orange zest pancakes made with french meringue

Tomato bread with thyme, rosemary, black olives, parmesan cheese and dried tomato.

Ñom ñom

Rustic bread stuffed with chorizo, sauteé onions, ham and some parmesan cheese

Oh yeah baby...

they were as good as they look

trust me.