Day Thirty-Two


Today was an easy day in class.  I think it was an easy day… maybe it just seemed easy after last week.  We have a new chef this week and I really like him.  He enjoys chocolate milk and Biscoff, and has a lot of good stories.  He had a story today that mentioned Lambert’s Café, and I was like, I WORKED THERE!!  I worked there as a server for almost ten years.  I just thought it was crazy that someone else had heard of the place.  I’ve told all of my friends here about Lambert’s, and they have no idea what I’m talking about.  “You know… the home of the throwed rolls?  They throw rolls at you… from a cart.” 

Today chef asked the class if anyone had ever tried Biscoff spread, and I was the only person to raise their hand.  But I raised it proudly.  I love Biscoff.

We didn’t make any Biscoff spread today, but we did make a spread using the caramelized hazelnuts we made yesterday.  We pureed the hazelnuts into a thick paste, and we’re going to be using it later on in class.  There’s a name of this paste, but I don’t know what it is.  Maybe it’s called hazelnut praline paste. 

We also made nougatine.  We caramelized sugar, glucose and water, then stirred in minced almond and butter.  The mixture gets rolled out thinly, scored, and broken into pieces.


Lastly, we spread chocolate onto a piece of acetate; we topped it with chocolate ganache made from milk chocolate and gianduja, and poured it on top.  I’m not sure what happens next. 


Maybe I’ll read ahead in my book to find out.  We’re making some sort of chocolate here, and I’m wondering if this is the top?  I dunno.

Until tomorrow,



  1. YEEEEES!!! I love Lambert's! I'm from Pennsylvania and have visited Lamberts twice over the last ten years on our travels through Missouri. :D
    It is sooo good. :D

  2. Emily, each day I read about your day at pastry school, I can hardly wait until the next day's blog! This is a real learning experience for me, and I love all of the pictures you include!

    Who would have thought that a chef would know about Lambert's! Right here in the Ozarks!

    Take care!

    Jane (Battlefield, MO)

    1. Jane, thank you! I will try to blog better every day since I know you are reading!

  3. There's nobody else that deserves to be the teacher's pet as much as you do! To have those TWO things in common with this week's chef is amazing.

    All those things that you're making look so exciting. It sounds like a lab as much as a kitchen. Keep up the experimenting...

  4. Yummy Biscoff!!! I soooooo agree with you!

  5. I'm sure I've said this before, but I'm just really enjoying this season on your blog. I know you've waited a really long time to be able to go to school, and it's so exciting to see it happening! I also think the fact that you're blogging your class experiences is something really unique and shows an impressive work ethic, because I'm sure it's not easy to do it so regularly along with school. Keep up the good work - I'm excited to watch the rest of your journey unfold! :)

    1. Hi Jessie,

      Thanks so much for reading! I'm not sure why I'm blogging about every day. Now that I've started, I can't stop! It does take a bit of time every night. Maybe it'll help me get a job?? Who knows. Let's cross our fingers.

  6. It's the best when you have a great instructor no matter the class. It's so much easier to learn.

  7. lamberts rock on 55 eat there every time i go buy and they are open. love ther meat loaf and chicken fried steak want to try the ribs next.