Okay, so far, this is the most amazing lesson in Superior class. I mean those chocolate works look awesome, yes ? I love this lesson so much, even though I was sick during the practical ugh but I did a pretty good job and I was really happy with the products that I made. I made egg sculpture, chocolate box and bonbonniere. It’s really amazing because all that you see in these photos are made of chocolate. Yup, 100% chocolate, including every small parts in the egg sculpture. Pretty amazing, huh?
I’m really glad because this is my first chocolate sculpture that I’ve ever made and it turned out pretty good, and I have to temper the chocolate by myself which is quite a challenge for me as I have to keep an eye on the temperature of the chocolate. However, the results are amazing. The bonbonniere that you see (the chocolate with ganaches fillings) has different ganaches flavours. They are raspberry ganache, pistachio ganache, milk chocolate infused star anise ganache and they are amazing. Absolutely delicious. And a big thanks to my awesome chef for teaching me , Chef Sebastien !
Behind the scene, I told him that he was too tall, so he laughed, squatted and took another picture with me 😛
We made this cake for the assessment before the exam. It’s really delicious and personally, I think this cake is more difficult to make than a classic opera cake. This cake is made of Almond Joconde (imbibed with rum syrup) with nuts ,layered with Rum Praliné Mousseline A l’anglaise and Apricot Compote. Garnished with caramelized dry apricot, pistachios and hazelnuts.
The way we assemble this cake is similar to the way we assemble an opera cake. It’s the same technique, different products.
Almond joconde in this recipe is made of brown sugar, icing sugar, plain flour, ground almond combined with a plain meringue.
Rum Praliné Mousseline A l’anglaise is made of creme anglaise mixed with butter, praliné and rum, combined with a plain meringue.
Entremet – Praliné bavarois layered with succes biscuit and lemon curd. Honestly, this is the most delicious cake I’ve ever eaten. Praline bavarois has a sweet creamy nutty taste and the lemon curd in the cake balances the flavour. It is best served cold and this cake is very refreshing.
I decorate the cake with Praliné Glaze on the top, some nuts and tempered white chocolate. YUM !
Camelia tart is basically a simple peach flan tart, topped with Orange Chiboust cream.
Orange Chiboust Cream is made of egg whites, egg yolks, cornflour, gelatine, sugar and reduced orange juice. Chiboust cream is the combination of Pastry Cream and Meringue. In this case, instead of milk, I use reduced orange juice for the flavour. I decorate the flan with some sugar work, caramelized peaches and I caramelized the top using the blow torch.
Charlotte Poire is another french classic. The cake is made of layered sponge, pear and pear bavarois. Bavarois is basically crème anglaise that has been thickened with gelatine.
High tea at Le Cordon Bleu, Wellington from 24th february to 1st march. High tea service has been such a wonderful experience for patisserie students. We learned how to work in a ‘real’ kitchen, how to do the service for the high tea and the most important – how to work as a team.
The production of the pastries was from 9am to 2pm and customers started coming from 2.30pm to 4pm. We made many kinds of pastries:
-Coffee and chocolate eclairs
-Two types of mini sandwiches (ham, gruyere cheese and grape chutney) and (smoked salmon and horseradish cream)
-Zucchini and apple quiches
-Lemon tart in a glass with apple crumble and topped with meringue