The following are recipes we have to memorise for our practical exam. The chefs will choose 3 or 4 from the list for exam day (and different groups will get different recipes). For each group, there will be a few students making one particular cake, and another few making another cake, and the remainder yet another cake. Depends on the luck of the draw. I think this is to ensure the exam judges are not faced with 12 identical cakes during the judging session. They will see and taste 4 of one type of cake, 4 of another, and 4 of a third kind... which is OK, I guess.
Intermediate Pastry Exam Recipe List
Session I, 2009
* Bavaroise aux trois chocolats (Triple chocolate bavaroise)
* Délice caramel (Pear-caramel mousse cake)
* Marquise au chocolat
* Tarte passion-framboise/tarte fraise-cassis
* Douceur chocolat
* Millefeuille praliné
* Mousse au chocolat blanc et aux oranges sanguines (Blood Orange Mousse Cake)
* Opéra
* Ambassadeur exotique
* Petits fours (pâte à choux)
* Croquembouche
* Chocolate bonbons (3 kinds)
