CAP boulanger en candidat libre, l'épreuve pratique en vidéo !

Yes lovely setup friends—today a special video exclusive you're about to see how were welcomed inside The French Culinary Institute in Bordeaux for an exclusive video We'll be conducting a white CAP exam under free candidat conditions—just a small free candidat session So you're going to find out everything—we're filming it all and she's currently on the written portion of the first 30 minutes And there you have it—we'll go into all of this in detail it's going to be an exceptional video Get to work let's go—well I'm just watching Introduction to Emilie briefly: what is I'm 48 years old a screenwriter and director and I've been preparing for a personal career transition from home for the past year and a half Here it is—the first time I've worked under lab conditions for a white CAP as a candidate And you'll see everything in this video—it's going to be amazing you'll get to view the organizational charts the scoring sheets everything Go on enjoy the video Thus the performances either take place on stage or in a seated auditorium depending on the venue they are assigned to And Emilie who we'll be following today will prepare her technical sheet in no more than 30 minutes And then we'll begin 6:30 of intensive practice Alright task complete hands washed—time to begin the intense 6 hours of competition We'll go over the technical sheet together shortly—I'll check if everything's correct and if not we'll fix it Knowing that Emilie has a specific diagram that frequently appears in exam centers We need to knead for the entire first hour to keep the candidates coming so we'll focus on that now Knead thoroughly for the first hour—this will be specific we'll work the dough and then refrigerate it But this happens quite often at exam centers—there's no trick to it It's simply to fit all the candidates in with minimal equipment on average Just to show you you can find organizational charts in various places online You can also work with the training that will be attached to the CAP at home and the CAP kit So you can truly find those orgas The specific feature of this organization is having all the kneading done within the first hour but above all pay attention—why Because when you score 15 minutes in at that moment I really need to send it let me just make a quick comparison—it's 7:45 And here we're still weighing the ingredients even though it should normally be kneaded by now So be careful and allow a safety buffer at that point but that's something that happens regularly for everyone Some steps will take a bit longer while others will be slightly shorter than 15 minutes But be careful not to accelerate too soon at the start—if you fall behind early it'll be total disaster Okay let's go we're in the groove So Emilie started her puff pastry which I always recommend While it's running let's go ahead and send five minutes to weigh the sweet rolls So often you only have one tank and you're sending your pastries Usually we send the pastries first After that there are plenty of different techniques—everyone does whatever they want we're not picky Keep cycling through the weighing and it starts turning—now we'll see the kneading The pace is starting to pick up which is good we need to explore the facilities so that also needs to be considered by independent candidates On a good roll for a nice appearance Milk buns checked done Then we send the trade or the current depending on your order It's usually a front-to-back impact though it could possibly occur on an oblique axis You can clearly see the baseline temperature with the center welcoming you And it will keep going especially the pasta which we store in the fridge as we go along using this kind of flowchart In a campagne you simply weigh the dry ingredients one side and the water on the other The dough is ready and we're going to mix it using the mixers Usually how much do you knead Four to six batches It's beautiful it's truly beautiful Always be careful when working with different flours You have basic recipes and you should always adjust the flour as needed The current is over Have you ever gotten yourself into a real mess So this is the first time Emilie has had so much pasta to serve That's pretty good really nice Little by little precisely Very good Come on just a small flap And the final dough the country bread So generally that's the order Depending on your schedule And once everything is well mixed we'll move on to the dough So Emilie came with her little baking sheets Already ready perfect She's absolutely right It's better to anticipate the issue on the day of reckoning So Emilie already has her little routines She's practiced a lot at home And so it's going smoothly Regarding the time so for the organizer So normally it's at 8:30 And there it is 8:34 Here's the signing for the contest At 8:34 she's really made up for her delay Good she's alone there's space But it turned out well Come on let's get started on the pastry folding The butters are ready And we're going to do a double turn then a single turn Ready for the next step check Let's go Now to the cold room and we start dividing the milk buns Here we go So all day long I'll be commenting I'm trying to give her as much independence as possible That's so I can check on the little details like the mistakes and so on And at least that will give you a sense of the challenge Then we'll have a quick debrief with Emile Come on the division for shaping the milk buns Careful with the braid shapes—those are very well done Braids are especially long when you have them So the order here is a branch braid high or low depending on the candidate And the small treats for the animals those famous animals Then we'll chill it and get started on our little dance through the second draft of the PLF Come on double turn single turn—done And then barely 15 minutes after the break we move on to shaping the milk buns So pay close attention to the shaping I see those little balls weren't shaped properly for the braid branch You're going to struggle D-Day preparations—this is how it is perfectly normal Come on 9:30 we're checking That's the reflex every proofreader has So at 9:30 everything's been worked through And normally I've done my double turn my single turn is complete And I'm shaping my milk buns And there we go let's take a look Shaping the milk buns—so the timing is right There's no time to slack off and it's precisely at this moment that fatigue sets in So we'll keep an eye on it But for now it's progressing nicely that's good Come on braids there you go done It's heating up Room for one and a half hours Then we dive into the PLF So be careful when you roll out your puff pastry as the detailed work is done on the rolling machine Be careful with the rolling mill—don't go too fast stay focused And when you take out a loaf the others stay in the fridge There you go that's good—they've got a good ear Alright let's lower it and go over all this in detail You already have all the videos on the channel anyway to learn how to detail your PLF If needed Hop off to the bedroom So that’s been divided up—still not bad really It's not perfectly regular but at least there's the 12-12-12 command—that's the most important part And once yours are done we'll move on to the bread portion Then we proceed with the standard bread division So as I often recommend you tackle one weight at a time starting with the heavier pieces and gradually work your way into shape Shape the loaves then once the shaped portions are ready take the first ones and shape them again That's simple and effective Now while the dough is resting we'll cover everything well and pop the buns in the oven So the small order with the shuttles braids a branch and the animals What's that Those are dogs Alright alright I didn't know that—nice And the little bunnies That's perfect—the lower blade sliding smoothly through the bread Excellent And off you go there's still work being done over there So now I'll begin filling out the rating sheet So these rating sheets for the CAP For now it's still much the same The technical specifications section the section on basic bread trade dough fermented dough laminated dough and leavened dough And then the pro behaviors and so on So these are kneading and handling notes And here is the finished products section tasting and everything else Tasting of finished products that's the aspect here it is And all these scores have been entered calculated using an Excel server Then you receive a practical score So it's a practical assessment that might be added to your internship grade or perhaps to quite a few other things So that's something important to keep in mind It's a document you'll find on the academy websites in the reference database—there you go Evaluation sheet for CAP Boulanger Come on the first batches are coming out of the oven Not bad at all Excellent baking Oh dear a piece of the dog's eye has gone missing The dough is shaped now and we're tackling the final loaf the country loaf What kind of shape are you going for you know Aix bread and vivaret that's beautiful Two regional specialties I love that And here we check the dough so it's 11:45 now Country bread normally it's ready to be shaped So we're a bit behind with the current so we need to catch up on the campaign But the campaign weighing and shaping took only 45 minutes she looked good so that's very promising it minimizes potential issues because normally weigh it in 15 minutes we shape it in about 15 minutes That's fine it's better to be a bit too wide than too tight especially since afterward we won't have much choice anymore Fast and effective Yes that's exactly it Fast effective—perfect A little lively one so that's the tournagris And a small loaf from Aix is good it's well under control Always arrive knowing the shape you want to achieve—that's the foundation Come on that's the next batch and these are the last loaves to shape so I think we're doing pretty well with the timing And then it'll just keep going in and out of the oven Hey this isn't the lord's pastries is it Yeah when exam day comes if your conditions are going well you often end up with some great results And now let's move on to baking Come on the last batches are coming out of the oven so we'll move on to presentation Typically you'll have a maximum of two rounds o keep everything secure sometimes even with a few extra additions but it has to stay in place so well organized well arranged Come on here we go final stretch Well it's finally coming to an end so hop to it normally Emilie should have finished at 2 p m So right now 1:41 p if you happen to get some free time Always finish well in advance Those who take the exams know that finishing 30 minutes early during a break It ended 15 minutes after the exam day Well we had everything we needed so it went smoothly So we have our little pastry line OK so the straighter you make it the better So she decided to make a little detour Why not The chocolates and as I've always said they need to be neatly arranged That way the jury can quickly count the number of pieces Same with the raisin buns They're a bit zigzagged Is that a choice or Yes Ah it's a choice A bad one okay So there you go always draw lines because otherwise we don't know because with the first two Yes it's done in two-step rhythm Roughly that's as well as I could manage OK Well the cooking turned out fairly well OK that's pretty good For the small pieces so we have our rabbit shapes dog heads I didn't know why not But now that it's just the head does that count Apparently yes Apparently it's good The cooking is really quite nice especially since the small pieces aren't overdone It'll take about 14 minutes to bake depending on your oven And the braids honestly are quite reasonable They're already very well done you see when you hold them like that The cooking is quite good Be careful with the browning There it is—don’t overlook the gilding A beautiful expertly applied gilding seasoned with a touch of salt thoroughly whipped That's very important Then we have our emperors who are thoroughly cooked So right now honestly There aren't too many issues at this level The volcanic peaks up they go So this is the current flow patterns So volcanic soils are a safe bet The tobacco needs a bit more curing But often that's just because we're in a rush and as a result we don't pay much attention So now we're going to get into the real stuff for a bit It'll be a bit tricky So we're dealing with current here Therefore the rods are long Alright but be careful not to make them too long because right now they' re absolutely enormous The longer they are the harder they are to work with So then she made a choice to work You've done a lot of filming The baguette I have all the baguettes and large loaves All in tournagris So tournagris is delicate Simply because the turnip tends to develop a slight crust And as a result it won't be anything special Color level—there's a slight lack there As for consistency there's no secret to it So we've got a baguette that's slightly curved It was hidden yeah But there you're not getting out of it For the sake of the community I can't hide things And honestly it's not bad We'll reposition ourselves for a nice photo That's not bad She's thought carefully about her corns Because she meticulously applied the tiny sticky tabs all the way through to the very end That’s what’s truly important Respect for the order If you're ordering 10 baguettes for Sunday for dinner at Mamie Jeannette's And here we are at Mamie Lacoste's a dedication to those who know And so the large loaves There was nothing indicated on the order Emilie's choice will be a festive-style baguette So festive-style baguette is just a trade name but really it's just the weld we're making that will open up on its own It's tricky especially on the day itself because if we mess up this is what happens That's why there are no scarifs Because you have to manage it properly The dough was firm That's it—we're not taking any risks on the big day so it can either result in a beautiful appearance or a disastrous one therefore be careful—better to secure the large loaves with four strokes of the blade For me it's a sure thing That's it and especially the cooking So the large loaves Don't forget that baking large loaves requires more time than making baguettes Pay attention it's not normal to be pulling baguettes out At the same time as the loaves of bread That’s just part of the job The ears of grain are cute And she decided to make us Aix- style breads shaped like countryside scenes and vivarets There you have it—traditional regional shapes So it's well cooked It shouldn't be overcooked otherwise it won't taste good So little live ones which you can find on the channel in books and so on And the bread from Aix so it's an open snuffbox Since she made a tobacco pouch while running she had to switch for her campaign Honestly that's not bad Congratulations on work that's essentially done at home Come on let's capture these fleeting sensations after seven intense hours Emilie after seven intense hours how are you feeling and what’s your quick debrief Tired Exhausted but so full of gratitude for you and for the Culinary Institute I'm so anxious even more so than when I arrived especially since I've been pampered You still managed to drive me crazy very anxious about all the technical equipment I'm not used to handling Using the mixers using the rolling mill e management of the ovens my knives and video clips Relieved about the organizational chart which had been a major concern of mine I think it's about right But I know you really brought the rhythm Pay attention don't forget that pay attention You've got to have me on your mind on D-Day I won't be celebrating And then I'll miss him so much I'm really anxious about managing the cold managing the equipment When we get to a place that won 't be the height of luxury in terms of equipment I'll have 100 square meters all to myself I think it's more a matter of timing than anything else in life The equivalent of what you helped me save and what the equipment helped me save Technically I'm not too worried Technically with bread and baking my organizational structure it's always the lab that concerns me Managing space handling equipment and raw materials searching everywhere organizing myself cleaning up I hope I'll have as much space for myself Two Parisians are royal Thank you once again to you and the Culinary Institute and to Damien for the wonderful welcome It's settled For the first time I tried filming a CAP Boulanger exam It's truly representative of the exam conditions grading criteria with Emilie having prepared for it 99% homemade Honestly she came out of it really well Don't hesitate—live your dream If your dream is to become a baker anything is possible— I've been mentoring independent candidates from home for several years now who train produce exceptional goods and open their bakery after completing a few internships and training programs But that's just part of student life So there you go thank you so much Emilie Good luck keep your fingers crossed and break a leg