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 😛
Hey guys ! This is one part of my culinary journey. Besides cooking in the kitchen, I loveeeeee to eat at different places ,especially new places. This is a picture of me in Shang-RiLa Hotel in Jakarta. I was having a buffet and there were lots and lots selection of food. I absolutely love the dessert section, not only they looked beautiful but they taste amazing. Yes, I got homesick sometimes because I couldn’t find some food in Wellington that I usually eat back home.
However, 2 months and a week to go and then I have to leave this beautiful small city. I’m sad of course but my journey has to continue. I’m going to be in Jakarta, Indonesia for another 2-3 months and I’m going to Paris in September. My journey is getting more and more exciting ! So don’t ever give up on your dreams because it may come true. Work really hard to achieve your goal !
I made this last week – Spinach Ravioli filled with Goat’s Cheese. The most interesting part for me while making this dish is the chlorophyll that we used to colour the ravioli. The chlorophyll that we used is made of spinach puree. It really gives the ravioli that nice fresh green colour. I basically combine the chlorophyll to the pasta mixture while making it into a dough.
The filling for the ravioli is really simple but absolutely delicious. I mix the goat’s cheese with some chopped herbs like chives and chevril so it’s more fresh and not so plain. It is really an awesome dish that I really enjoy.
Bûche de Noël is a christmas log. It’s made of almond dacquoise biscuit, layered with cointreau mousse and chocolate mousse. Glazed with shiny chocolate glaze and garnished with meringue mushrooms and some tempered chocolates. You couldn’t really see the layers but the cointreau mousse is on the bottom of the cake.
This was the 2nd lesson as Superior student in Le Cordon Bleu New Zealand. I was happy with my product that day because it turned out pretty good. This cake was really nice as it had two different flavours of mousse so that the cake wasn’t really heavy and it balanced the flavour of the cake as well.
Hello again ! I’m back in Wellington and today – 7th April 2014 is my first day as a Superior student. I’m so excited ! I finally finished my intermediate level. Time flies, I couldn’t believe that I finished my basic and intermediate level so fast. 6 months has passed, 3 more months to go and then that’s it. I’ll be going back to my hometown in Jakarta, Indonesia in June/July and continue my culinary journey to Paris in September.
It’s going to be amazing and I just couldn’t believe that all of these are happening. All of my great dreams come true and I’m really grateful. Anyway, I’m going to post more photos and information about the food that I’m cooking in Superior Class !
Hey guys ! I just received this email yesterday and I’m soooooooo happy. No words could express how happy I am right now. I’m going to Le Cordon Bleu Paris ! Yup that’s right ,PARIS ! It’s gonna be amazing. I’m flying off to Paris in september. I’m still gonna finish my grand diplome course in New Zealand.
I’m applying for a new program in Paris called ‘Restaurant Management’ program. The program is amazing. I’ll learn about how to start a restaurant, how to manage it, learn about winery, the finance, marketing and etc. The duration of the program is 1 year (6 months study + 6 months internship in Paris). Honestly, I was interested in this program because of the internship. As a foreigner, it’s really difficult to work in Europe or to get a work visa, this program offers a 6 months internship, which means I could get a working experience in Paris. This is soooo exciting. Can’t wait !
So, this was my opera gateau for pastry exam. Both exams (cuisine and patisserie) went really really well and I was really happy to hear the good feedbacks from the chefs. I really enjoyed this semester, I’ve learned a lot. Next term is my last one, Superior level, 3 more months to go and I’m done! Superior is going to be amazing and exciting. I can’t wait! Thank you to all the amazing chefs in Le Cordon Bleu Wellington. I’m flying off back to my hometown and I’m gonna be back in Wellington in April. More food posts !
Fraisier torte is a french strawberry torte. A torte is a multilayered cake that is filled with various types of cream or fruits.
The fraisier torte that I made was layered with genoise sponge (imbibed with punch syrup) ,sliced strawberries and mousseline cream. Mousseline cream is a pastry cream that is combined with butter until it is light and fluffy (increase in volume). We could also add flavour to the mousseline by adding a little bit of kirsch or cointreau.
I garnished the top of the cake using a marzipan and chocolate writing. Marzipan is made of sugar, honey and almond meal. It is really fun to work with marzipan as you can turn it into any shape that you want. In this lesson, I shaped the marzipan into flowers and leaves. I also use a marzipan for the base of the flowers and I coloured it pink. Unfortunately, my chocolate writing on the cake wasn’t good enough and it kind of ruined the cake. I was really sad because otherwise everything else was perfect. However, I finished making the cake and the taste was absolutely delicious.
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 !