As the weekend is winding down, I’m reminded how thankful I am to have so many people in my life that care about me. My brother was visiting me this weekend and it was such an enjoyable time that I’m sad to have seen it come to an end. My family means so much to me and to be away from them, even for this short amount of time, is one of the hardest things I’ve ever had to go through. It’s difficult to go to school each morning and to come back to the house expecting to give my mom a hug and tell her all about my day and instead climbing up the stairs and forcing myself to do something productive like work out, do laundry, or do computer work. Then there’s the moments where you expect your dad to walk through the door to tuck you in, say goodnight, kiss your forehead, turn off the lights, and close the door and instead your forced to turn the lights off yourself and slip into bed in the dark. Or the times where you expect to goof off with your brother while doing dishes and cleaning up the mess from dinner and instead quietly wash your dishes from the day by yourself.
But, life goes on. Before I know it, it will be December and I’ll be wrapping up with school and heading home. (*cough cough* graduation is in 89 days.) Then the Lord will have another set of changes for me to see and choices for me to make and this six month experience will have helped to prepare me for it. Anyways, enough with the sad stuff. Let’s talk about sugar and candy and sugar candies and other happy things.
So this week we wrapped up, literally, my sugar candies course. As a result, we had our last class with Chef Jacquy and I’m truly saddened by this news yet extremely grateful to have had the chance to be a student under his teaching. This week we were also introduced to Chef Eric Perez, one of the top names in pastry culture in Asia, who shared a few techniques with us along the way.
Throughout the course we made an overwhelming amount of candies: Passion Fruit Pate de Fruit, Cassis Pate de Fruit (cassis is a black currant berry), Salted Caramels, Chocolate Caramels, Raspberry Caramels, Nougat, Chocolate Nougat, Marshmallows, Chocolate Marshmallows, Kalamansi Marshmallows (kalamansi is a citrus popular to and found in Asia), French Pralines, Gummies, Mint Pastilles, Orange Hard Candies, Lemon Lollipops, Caramel Apples, and Candy Apples. Chef Jacquy hopes that we will one day open our own candy empire, pick him up on our private jet, and take him out for a day. Candy making is quite simple, requiring only a few ingredients, a few tools, and someone willing to work for you. IT’s easy stuff with a recipe in hand and an eye on your cooking sugar. I learned a lot and have a feeling everyone’s Christmas gifts this year will include a smattering of gourmet sugar candies and confectioneries.
Now, on to the “other happy things” I mentioned earlier. I sampled most of my candies during class but have kept away from them since bringing them back to the house (thank goodness for my waistband). So far, one-third of my stash followed Tyler back to college, another third is waiting for me to bring to my parents, and the last third is waiting for one of you lucky subscribers to win. Yes, YOU, could win free candies straight out of The French Pastry School’s kitchen. All you have to do is click HERE and follow the instructions to win. The giveaway begins tonight (9/18) at midnight and ends this Friday (9/23) at midnight. I’ll contact the winner once the giveaway ends and get your treats to the Post Office once I get your address. (Please bear with me if the giveaway is not working. This is going to be a trial and error type of thing.)
Good luck everyone!
In his heart a man plans his course, but the LORD determines his steps.