For our second week in International Patisserie we started learning about frozen desserts and assembled our first "complicated" cake.
I've been really busy lately and not feeling to great so I've been slacking on my blog posts. I would really like to detail them more but this is the best I can do, for now.
Monday: 5.23.11
Today we presented our Chocolate Pot De Cremes that we prepared on Friday. When I got home, I put a little whipped cream on top with some powdered sugar and shaved chocolate.
Chef Cory said that the consistency of my pot de creme was good. I don't remember him saying anything that I could have done differently.
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| Chocolate Pot De Creme |
We also worked in groups of 4 to prepare a Raspberry sorbet base. We allowed it to sit over night and we churned it the next day.
We also made a Chocolate Orange Frozen souffle that would be presented the next day.
We practiced with Tuile Batter as well. Tuile Batter is what is used to make fortune cookies! We used our tuile batter to make edible vessels to present our Raspberry Sorbet. It was challenging working with the Tuile Batter because you have to shape it right when it's removed from the oven. It doesn't take long at all to bake so you have to keep a close eye on it yet, you still want it to get a nice golden brown color.
Tuesday: 5.24.11
Today we worked in groups of 4 again to make a Vanilla Ice Cream base. We had the choice of searching through flavorings to make a yummy flavored ice cream. I chose Tahitian Vanilla Bean for my group while others did Key Lime and Espresso Bean. It needed to be held over night to mature the flavors.
We churned our Raspberry Sorbet and oh my, it was fantastic. I am beginning to really love raspberries- I didn't care for it too much before I started Culinary School. We presented our raspberry sorbets in our edible Tuile Batter vessels.
I tried making a star shaped vessel but it didn't come out how I envisioned it. I used a fish stencil to create a little garnish.
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| Raspberry Sorbet in Tuile Batter Vessel |
We presented our Chocolate Orange Frozen Souffles as well. I am not a fan of orange and chocolate together and neither are our chefs so it was interesting watching them taste test our products. Chef said that I could have whipped my cream a little bit more so make my souffle more airy. Frozen Souffles are pretty cool- no baking required!
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| Chocolate Orange Frozen Souffle |
Wednesday, Thursday and Friday: 5.25.11, 5.26.11 and 5.27.11
Over the next three days we assembled the components for our Bavarian Cake. Our Bavarian Cake consisted of these elements:
Dacquoise (like a meringue)- used as a layer in the cake
Chocolate Ribbon Sponge- used as a layer and as the outer edge
Raspberry Gelee - used as the top layer
Vanilla Bavarian Cream- used to fill two layers in the cake
Tempered Chocolate- used as garnish
Chantilly Cream- used as garnish
The decoration on the sides is achieved by piping tuile batter onto parchment allowing it to freeze then spreading the Chocolate Ribbon Sponge over it. When baked, the tuile batter bakes into the cake for the awesome effect.
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| Bavarian Cake |
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| Bavarian Cake Slice |
With love,
Adriana
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