We're entering the final stretch before the exam! The first candidates will be called in early May (and bad luck — as an independent candidate you'll be among the first!). I'd also like to invite those of you who are dropping out to contact your academy to let them know. Two reasons: to avoid wasting raw ingredients, and also to not add another layer of bad reputation onto independent candidates (you know, the ones who don't show up or aren't prepared...)!

Right, now that's been said, let's see how to prepare effectively and give yourself the best chance. You've surely already started doing mock CAP exams at home (if you haven't, you really need to get started!). It's fine for getting familiar with the scheduling, but honestly it's not at all sufficient preparation.

Indeed, it's totally different (like "totally totally") cooking in your own kitchen where you know all the equipment versus a professional lab where you lose all your bearings. Not to mention that not only will you be in an unfamiliar environment, you'll also be surrounded by other candidates and the jury. I think that's what threw me off the most during my exam: the jury's gaze. 7 pairs of eyes scrutinizing your every move — it's far from trivial! Especially when you're not entirely confident.

I can't remember if I've mentioned it before (I think I brought it up in passing in a post), but I had the immense luck of being able to take 2 mock CAP exams in real conditions with CFA students. Granted, I absolutely wasn't supposed to be there and I owed my spot to an amazing teacher who took pity on me (I can never thank him enough!). Nowadays there are more and more options for doing mock CAP exams in a lab, but back then it wasn't easy at all. More and more coaches offer mock CAP sessions, and it's even possible to get together with other candidates to rent a professional lab. So it really is possible for those who want it.

On my end, thankfully I had that helping hand because I spectacularly bombed my first mock CAP. The second was slightly less catastrophic but still wasn't a pass either. And yet I thought I was fairly well prepared. Honestly, I wouldn't have passed my CAP if I hadn't done those two full-scale tests (I also sliced my finger open both times ^^). So I STRONGLY recommend investing in a mock CAP exam. Sure it's not cheap, but it would be a shame after all the time and money invested in your preparation to fail so close to the finish line! And after all, it's an investment — we're talking about your future career!

In fact, I'm so convinced it's an essential step that I have a surprise for you! I've decided to team up with Fernando, a pastry coach for 7 years and creator of the Patiscoach website that offers culinary coaching, to offer you a mock CAP pastry exam in a real lab!

The package includes:

7 hours of exam in a lab (with hygiene questions)
Scheduling
Preparation of all 4 items in exam conditions
Lab cleanup
30-minute phone debrief on areas for improvement
You take your pastries home!

The session is booked for April 30th at a Kitchen on Demand lab in Palaiseau, 24 minutes by public transport from Paris.

Honestly, it's an absolute dream and a fantastic gift to help you prepare!

How to enter? It's on Instagram again:

Follow my account @camille_patisserie
Follow @Fernando_patiscoach
Comment on this post and tag 3 people (ideally ones taking their CAP!)

You have until Monday the 9th at midnight to enter!

And since I like everyone to have a consolation prize, Fernando and I decided to offer a 10% discount to all competition participants on the following packages booked before May 31st:

Lab training
Mock CAP exam session
Pro package for next year (lab + home training)
Custom training

Full recipe

Instructions

1
In the mixer bowl, beat the sugar and eggs at high speed until the mixture triples in volume (about 15 minutes).
2
Gently fold in the flour and mix slowly with a spatula. The mixture should not deflate.
3
Transfer the mixture into a piping bag fitted with a nozzle and pipe onto an 18 cm template (on the back of parchment paper) or into an entremet ring.
4
Bake for 15-20 minutes at 180°C. The sponge cake should be lightly golden, slightly shrunken, and firm to the touch.
5
For the pastry cream, bring the milk to a boil with the vanilla pod split and scraped.
6
Meanwhile, mix the sugar with the cream powder in the robot bowl, then add the egg yolks.
7
When the milk boils, strain it through a sieve to remove the skins and vanilla pods. Then add it to the mixture while whisking.
8
Transfer the mixture to the saucepan and return to heat. When the cream begins to boil, continue cooking for another 1 minute. Remove from heat and let cool.
9
Once the pastry cream has cooled completely, place it in the robot bowl and whisk at medium speed. Add the pieces of butter at room temperature one by one.
10
Once all the butter is incorporated, continue whisking for 10 minutes at high speed to incorporate air and make the preparation fluffy.
11
Mix the sugar with the water and bring to a boil. Add the alcohol and let cool.
12
Place the first sponge cake disc in a 20 cm diameter ring lined with rhodoïd film.
13
Choose the most regular strawberries and cut them in half. Place them between the ring and the sponge cake (strawberry interior facing the rhodoïd).
14
Using a brush, soak the sponge cake with the syrup to make it moister.
15
Transfer the mousseline cream to a piping bag. Place a dollop of cream between each strawberry slice and cover the sponge cake with a first thin layer of cream.
16
Place the remaining strawberries cut into small pieces on the cream and cover again with a thin layer of cream.
17
Place the second sponge cake disc on top, soak it with syrup and cover with the remaining cream. Smooth it out (you should reach almost to the height of the mold).
18
Roll out the almond paste very thinly between two sheets of parchment paper and place it on top of the fraisier. Using a pastry roller, remove the excess almond paste.
19
Decorate (here some chocolate in a cornet and a few strawberries)

CAP Pastry Mock Exam: How to Prepare Properly [Competition at the End!]

Full recipe

Instructions

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