tag:blogger.com,1999:blog-44997926966616154732024-03-14T21:42:06.433+11:00A Covert Le Cordon Bleu EscapadeI was a well adjusted gal with a quarter-life crisis who suffered a mental breakdown & thus decided to quit my job & travel across the globe to pursue my dreams of becoming a Pastry Chef at Le Cordon Bleu Sydney.
P.s. My Mum doesn't know so please don't tell!Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-4499792696661615473.post-20554023433346069562013-06-19T22:56:00.002+10:002014-04-20T11:15:32.647+10:00I'm Back!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span id="yui_3_7_2_1_1371263136486_3964">Guess Who?</span></div>
<span id="yui_3_7_2_1_1371263136486_3964"> </span><span id="yui_3_7_2_1_1371263136486_3964"> </span><br />
<span id="yui_3_7_2_1_1371263136486_3964">A hundred
<i>thousand</i> views. Wow. This humble little blog of mine has just welcomed its 100,000<sup>th</sup> visitor. Mega. Mind Blowing. WOW.</span></div>
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<span id="yui_3_7_2_1_1371263136486_3939">First things first, a big
<i>ALoHa~</i> to everyone out there. You’re probably wondering who this is. It is I, the
<a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.sg/2010/10/savarin-aux-fruits-crepes-suzette.html" target="_blank"><u>rum-induced</u></a>, <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.sg/2010/08/baked-cheesecake.html" target="_blank"><u>cheese-hugging</u></a>, <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.sg/2010/11/vienna-almonds-almond-rochers-chocolate.html" target="_blank"><u>chocolate-loving</u></a> <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.sg/2011/02/nougat-de-montelimar-gianduja-marzipan.html" target="_blank"><u>nut job</u></a>
who started this blog back in 2010. The same gal who would update this
site religiously throughout her Le Cordon Bleu Patisserie course: 3
times a week, 9 months straight, without fail. The very same gal who
then, without warning, went dark, like Jack Bauer in
<i>24</i>. <i>Without A Trace</i>. A <i>Cold Case</i>. I watch <i>waaay</i> too much American television, but you get the drift.</span></div>
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Well I am back.</div>
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It has been just over 2 years since I completed my course and shared my last thoughts
<a href="http://www.donttellmymumiquitmyjobtobecomeachef.blogspot.sg/2011/04/sugarwork.html" target="_blank"><u>here</u></a>. What happened? <i>Life</i> happened. Since leaving the
protective confines of school, I got swept up in the tidal waves of the
Real World, but one thing for sure, I never forgot about you guys.
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<span id="yui_3_7_2_1_1371263136486_3966">Ever so often I would swing by for a quick peek to see if
<i id="yui_3_7_2_1_1371263136486_3969">anyone</i> was still reading
this blog: I was gob-smacked to find that you awesome guys were not
only coming back, you’ve been coming back 100,000 times more! Granted
it’s minuscule compared to what many top bloggers get<i> in a day</i>,
but topping the traffic charts was never my intention. This blog was my
mental and emotional outlet, a chronicle of the detour my up-till-then
predictable life had taken. The fact that you gave two hoots about a
lost soul trying to follow her passion and find herself, has been
humbling. And knowing that you are still here, is just brilliant. You
guys rock!
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So, I took that as a sign that it was about time I dropped you guys a note, to say a big Hello and a gratified Thank You.</div>
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I now take questions from the floored floor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYZ41X5-iRbyfZRU3C0IDfJqjmADQsa24G1VtqxutERPn7X_8Jp4JFbMVkUed82gBPLiqG4J8l9PKPGQL5u9w37DTsehn0rh4CHl8ATDTznoWR5ZmU8yeJ36NioNahAatHN4MlYhqouDs/s1600/IMG_1252.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYZ41X5-iRbyfZRU3C0IDfJqjmADQsa24G1VtqxutERPn7X_8Jp4JFbMVkUed82gBPLiqG4J8l9PKPGQL5u9w37DTsehn0rh4CHl8ATDTznoWR5ZmU8yeJ36NioNahAatHN4MlYhqouDs/s320/IMG_1252.JPG" height="240" width="320" /></a> </div>
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Molten Chocolate Cupcakes </div>
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<span style="color: #d5a6bd;">with Toffee Banana Center</span></div>
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<i>Why didn’t you say goodbye, you cold heartless bi-</i></div>
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<span id="yui_3_7_2_1_1371263136486_3973">Why, thank you for your question, anonymous reader. I didn’t say goodbye coz I suck at it. Loath it as much as I do
<a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.sg/2010/12/croquembouche-part-1-choux-pastry.html" target="_blank"><u>sugarwork</u></a> and <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.sg/2010/11/morelle-cherry-souffle-raspberry-sorbet.html" target="_blank"><u>cleaning up</u></a>. And to do so was to grant
this blog a finality it didn’t deserve. All this time this blog has
been, and continues to serve as steady reference for many of you who
are either LCB students reading up before the start of each class,
potential students looking to find out more about the course, or home
bakers wishing to learn out
<a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.sg/2010/08/beef-bourguignon-pie-salmon-en-croute.html" target="_blank"><u>how puff pastry is made</u></a> and <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.sg/2011/03/special-occasion-fruit-cake-sugar.html" target="_blank"><u>why you shouldn’t store fondant-covered cakes in the fridge</u></a>. So you see, like how the first
<a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.sg/2011/03/gateau-traditional-aux-fruits-royal.html" target="_blank"><u>Christmas cake</u></a> has endured the test of time, I had faith that this blog would too.
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<span id="yui_3_7_2_1_1371263136486_3976">Also,
a curtain call on the blog that has come to represent the best time of
my life and changed its course for the better, didn’t seem right. My
foray into the world of baking and writing has only just begun. So I
decided instead to wait till the time was right, when I’ll be back
to tell you more about the road since taken.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRzguz_N8bLoGyEbFGYl4Ma1t4T4yoBls9FzOsSYBCP3V6nFGVsb06tClS_nKXmhJQVMLpem6WPlUxJcfZc-Y20yvhA-w5vLvlLGZl1y9QOl3QgkrKX2f5jd6K2YM4yR982YRITgad1Rf/s1600/IMG_1187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRzguz_N8bLoGyEbFGYl4Ma1t4T4yoBls9FzOsSYBCP3V6nFGVsb06tClS_nKXmhJQVMLpem6WPlUxJcfZc-Y20yvhA-w5vLvlLGZl1y9QOl3QgkrKX2f5jd6K2YM4yR982YRITgad1Rf/s320/IMG_1187.JPG" height="240" width="320" /></a></div>
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<span class="st">Prinsesstårta</span></div>
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<span class="st"><span style="color: #d5a6bd;">Swedish Princess Cake For You Awesome Guys!</span></span></div>
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<i>How did you manage to hit 100,000 views without a single update since 2011?</i></div>
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I
have these 3 feverishly devoted stalkers who monitor my every move,
steal my dirty aprons for keepsake and visit my blog 2,000 times - and
that’s just before breakfast. *waving*<i> </i><i>Hi guys! I *heart* you too~~~!</i></div>
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Just
kidding. I’ve been told by a couple of readers (who also happen to be
LCB patisserie students) that they would swing by and read up on the
relevant posts before each class to get a preview of what to expect in
the day’s lesson. (Such diligence on your part, kiddos!). I guess the
rest of you must just enjoy reading about my journey towards chef-dom,
or at least find humor in my incessant whining about why I hate <span id="yui_3_7_2_1_1371263136486_3973"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.sg/2010/12/croquembouche-part-1-choux-pastry.html" target="_blank"><u>sugarwork</u></a></span> and <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.sg/2010/11/morelle-cherry-souffle-raspberry-sorbet.html" target="_blank"><u>attempting to make sorbet in the middle of a scorching Sydney summer</u></a>. </div>
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Whichever category you fall under, I’m
gonna play the cheesy card here (<i>everyone </i>gets to play the cheesy card
at least once in their life) and say: Thank You to Each and Every one
of youse, without whom I would
<i>never</i> in a million years have reached 100,000 views. Heck,
that’s 99,999 times more friends than I have in real life. You guys
made my day.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6ozXIXdKJjgRXMLL4yNzlREZ9o8zP-LnTYq66mwiLCrKCgUl2RZezySeEHwzIFeslBu-XkB4WFHTg_8JShwodCRO25L5QZ5kL2MCyzZHJW0Du0hQa4YN1MrIypHKF-HeJ6E4VJwEr2V-/s1600/IMG_1184.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6ozXIXdKJjgRXMLL4yNzlREZ9o8zP-LnTYq66mwiLCrKCgUl2RZezySeEHwzIFeslBu-XkB4WFHTg_8JShwodCRO25L5QZ5kL2MCyzZHJW0Du0hQa4YN1MrIypHKF-HeJ6E4VJwEr2V-/s320/IMG_1184.JPG" height="320" width="240" /></a> </div>
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Kiddo's Princess Birthday Cake</div>
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<i>Are we still not allowed to tell your Mum that you quit your-</i></div>
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Let
me stop you there. The URL is still quite a mouthful, I get that. And
yes I finally broke the news to Mummy dearest coz my instincts do fail
me when I least expect it to. Call it an act of good (blind/stupid)
faith. Honesty is the Best Policy and all the other naïve feel good
talk? Don’t buy it, coz they sure as heck did not work for me. My
parents damn well nearly disowned me after my big revelation. It was
only after months of proving to them that bakers don’t end up in
ditches (i.e. poor and homeless struggling on minimum wage) I’ve been
allowed back in the house again.<br />
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Matcha Opera</div>
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One of my early experiments & now a bestseller. :)<br />
<i> </i><br />
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<i>What have you been up to since you left LCB?</i></div>
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<span id="yui_3_7_2_1_1371263136486_3979">Long
story short, I served my sentence in the industry i.e. work placement,
and decided that climbing the corporate cake ladder wasn’t my thing. I
wanted to work for myself, to bake what <i>I</i> enjoy baking, <i>not</i> make the same strawberry cheesecake cake 200 times over, week after week just to meet demand.
So I left the 5 star hotel where I was working at, and started an
online Patisserie cum Pastry School:
<b><i><u><a href="http://mypastri.es/" target="_blank">MyPastrie</a>s</u></i></b>. You can find me at <a href="http://www.mypastri.es/"><b>www.MyPastri.es</b></a>. Yes, as in the Spanish domain dot ES. Not dot com. Not dot sg.
<b>Dot ES</b>.</span></div>
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At
<a href="http://mypastri.es/"><b><i><u>MyPastri.es</u></i></b></a>, I take <a href="https://www.facebook.com/media/set/?set=a.513164422043762.131722.259310077429199&type=3" target="_blank"><u>online cake orders</u></a>, like most
interwebbing cake businesses do. More excitingly, I conduct <a href="http://mypastri.es/?page_id=91" target="_blank">baking classes</a> on the weekends for anyone with a sweet tooth: Moms who want to
bake <a href="http://mypastri.es/?page_id=91" target="_blank">simple cookies</a> with their 5 year olds; thoughtful girlfriends planning to surprise their boyfriends with a <a href="http://mypastri.es/?page_id=91" target="_blank">decadent chocolate gateau</a>;
even seasonal classes for <a href="http://mypastri.es/?page_id=91" target="_blank">Mooncakes</a> and <a href="http://mypastri.es/?page_id=91" target="_blank">Christmas cakes</a>. We create
something different in every class and have a ball while we’re at it,
<i>that’s</i> what I love most about my <a href="http://mypastri.es/?page_id=91" target="_blank">classes</a>.</div>
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<span style="color: #d5a6bd;">Pigs In A Barrel </span></div>
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<i>Anything else going on in your life?</i></div>
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Simon
and I welcomed a new addition to our family: a dog from the SPCA whom
we named Cider. We couldn’t name her Guinness after my favorite drink
coz being more cider-brown than Guinness-black, it’ll just confuse her
too much. She’s a mixed breed, completely mental, and we are absolutely
in love with her.
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Oh, we got hitched too. Not me and Cider, you dodos. SIMON. I got married to SIMON. We just celebrated our 8th month anniversary, ya’all!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTD3YLCPbmuU28dhpKDy47xPtWDfss4l6hSU0xHFiKW3Vmq2oDgQWfDNSZoa2FXbVkJoJYQiZqKuBRwu1sNZBFnhT09aXa3EuVW4E_VfT4TOJasPg01eZlm05V7DEWLUd-sjGetvUDzPp/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTD3YLCPbmuU28dhpKDy47xPtWDfss4l6hSU0xHFiKW3Vmq2oDgQWfDNSZoa2FXbVkJoJYQiZqKuBRwu1sNZBFnhT09aXa3EuVW4E_VfT4TOJasPg01eZlm05V7DEWLUd-sjGetvUDzPp/s200/photo+1.JPG" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDW73cfS9b-Nup91mMrctUaNy2zLu4amMhi9WOh1CxNF2nL7MiWgi-pPpdq0S-IU9bFv6r2tsuenn15zxUwoCNMlpuvzORD75e8X4pCFCRPBhwrHnG4fEFwU5hR0A49iRRV3BkmGBRjasu/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDW73cfS9b-Nup91mMrctUaNy2zLu4amMhi9WOh1CxNF2nL7MiWgi-pPpdq0S-IU9bFv6r2tsuenn15zxUwoCNMlpuvzORD75e8X4pCFCRPBhwrHnG4fEFwU5hR0A49iRRV3BkmGBRjasu/s200/photo+2.JPG" height="150" style="cursor: move;" width="200" /></a></div>
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Cider peering over her doggie cupcakes.<i> </i><br />
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<i>So what now?</i></div>
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Unlike in LOTR (which in my, err, book, is
<i>dee</i> best show <i>Eh-Vah</i>), we have not come to journey’s end.
The learning continues, both for me through my clients with their
<a href="https://www.facebook.com/media/set/?set=a.518419128184958.133150.259310077429199&type=3" target="_blank">unique orders</a> each week, and through my students, <a href="https://www.facebook.com/pages/mypastries/259310077429199" target="_blank"><u>as you can see from their pics here</u></a>, they fare much better than I did when I was <a href="http://heylittlechef.blogspot.sg/search/label/Pierre%20Herm%C3%A9" target="_blank">learning to bake.</a> They must have a very good Sensei. *<b>ahem</b>*<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7gqPdsrSC1NdLA8zAGlK1SpMou7baIaFYr-p5svrba3Kr6WlC8_4S-ituNJMPSStEh01EKsaLvvkvETRD_86T18tyNPr9s_iQ79hgbJ4Y9Ksy97hHCahWi6kkSCkZjkFEAyKia9IFyFQ/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7gqPdsrSC1NdLA8zAGlK1SpMou7baIaFYr-p5svrba3Kr6WlC8_4S-ituNJMPSStEh01EKsaLvvkvETRD_86T18tyNPr9s_iQ79hgbJ4Y9Ksy97hHCahWi6kkSCkZjkFEAyKia9IFyFQ/s320/photo+4.JPG" height="239" width="320" /></a></div>
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<span style="color: #d5a6bd;">Dog Biscuits</span></div>
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<i>Where can we find you next?</i></div>
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<br /></div>
<div class="yiv2674313633MsoNormal" id="yui_3_7_2_1_1371263136486_3983" style="color: #b6d7a8; text-align: justify;">
<span id="yui_3_7_2_1_1371263136486_3982">As I have done so here, I invite you to join me on the next leg of my journey. Drop by
<a href="http://mypastri.es/" target="_blank"><b><i><u>MyPastries</u></i></b></a><u> </u>(<b><a href="http://www.mypastri.es/" rel="nofollow" target="_blank">www.MyPastri.es</a>)</b> sometime and see what I get up to. My life’s great adventure is well underway, as I continue to turn baking from dream
to hobby to sweet reality. </span></div>
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<br /></div>
<div class="yiv2674313633MsoNormal" id="yui_3_7_2_1_1371263136486_3985" style="color: #b6d7a8; text-align: justify;">
<span id="yui_3_7_2_1_1371263136486_3987">In
the meantime, this blog belongs to the ages, and will stay up as
long as you lovely folks continue to visit it. So keep 'em coming guys, and spread the word: This blog is here to stay.</span></div>
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<br /></div>
<div class="yiv2674313633MsoNormal" style="color: #d5a6bd; text-align: justify;">
Xoxo</div>
<div class="yiv2674313633MsoNormal" id="yui_3_7_2_1_1371263136486_3992" style="color: #d5a6bd; text-align: justify;">
Ally</div>
</div>
</div>
Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com4tag:blogger.com,1999:blog-4499792696661615473.post-29316831742275249622011-04-02T23:01:00.360+11:002012-02-25T17:52:06.912+11:00Sugarwork<div class="separator" style="clear: both; color: #9fc5e8; text-align: center;">
<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbhhvicP_bnoKmIhsQN3ttMRK6wVkY42l8RnVhha1brfALgNZigw5_3dt_N5lHA5GYXYeFkzJ_G5QGSAHp5JMk4tHtFQwIUi6Pfs-9RTp6Cts5n2I_5ovzx0TcNuNE44XvaEu0OuX6Ys/s320/SP+L27-28.JPG" width="320" /></div>
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Chef Luigi's Deep Sea Sugarwork</div>
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This is a particularly hard post for me to do, being the final write up of my LCB experience, which only partially exonerates my procrastination in uploading this more than <strike>3</strike> <strike>6</strike> <strike>9</strike> 10 months after the fact. It was a bittersweet lesson, making sweet sugarwork on our last day of school. But it must be done and proceed we shall.</div>
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<img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY6jhfcY0ScQsaftxHkAgnbZ2Jqs6mP6GGdL-f3jZEMn7VjV7wcXyNS4NsTOfEn7Dc3YEeccn15HkeQv3BOoGBNX0L2nZ8xqeqKrPcL4avke9mjZUJJcteGes_MDYZPeWysVaXOgtPnS4/s320/SP+L27-30.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeFT-XLL7QXcEL9qwdSYVj-zRjgPsSptWnTTiFzvkmrBkOjqMGuj1F3PJGlI9Ef5vnV4r_loa1pmC1hujgfxuaMxslok_DCBZaneeTacYa5YvfsMDxN8ENbXhC7FxHGD9Dn7Szc1A9QMw/s320/SP+L27-31.JPG" width="270" /></div>
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Blown Sugar Swan & Satiny Rose</div>
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Behold the above objectives of the day: impressive <i>and</i> intimidating-looking swans and roses. Fingers crossed I will be producing more than just burnt fingers by the end of class.</div>
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<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThNhnOFO_lex4xJodcPh2BR-dInPj8s2B1DBw_MLnAS4CDdG41ZzT6MQLOvZ3-Fq6N5nR-MPPzcUvqugHk8BJDBmDG5Kf-7oGNx_MeNjErDitTyTOMsA6EIBXqc86q5TMry37qk7tFq4/s320/SP+L26-22.JPG" width="320" /></div>
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Raw Isomalt</div>
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All sugar sculptures begin life as Isomalt, a naturally occurring sugar alcohol derived from beets (nasty stuff if you ask me), often used by diabetics for their low calorie count and minimal impact on the blood sugar level. Calorific concerns aside (don't even get me started on the after effects such as flatulence and diarrheah), it is isomalt's unique malleable property which makes it more suitable for sugar work than pure sugar per se.</div>
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<img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjACEncHW7pgAhbT-peI-LrVqxfArRuv5MRRq7ySDYxdXYWvDxTebtHldYH4u_IXpaRqXOy6GLmkK4mzAERBlXcFm5bULWSApzfz9MOyPh4dcqSPsI851ffB8uikJCcDbJlrmO2z6QEMx4/s320/SP+L27-5.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LWOSnh9PHOVmgXlZeQhYkAVKhtVjzIGrUOPirkBzwiu8bG8iV7-FMxVDyjDuuZeVCuA1GxzyKmC8M_pkYxON9yUZcmK0NJAj-xPRT6Le32ccqQdPgaOs644pkCb0jz8Vk6e_ctQNkQg/s320/SP+L27-21.JPG" width="270" /></div>
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Boiling Colored Isomalt To 170°C - 180°C</div>
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Arresting In Ice Water To Halt Cooking Process</div>
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To get isomalt into working condition it is first melted down over very high heat, a process during which one's color of choice may be added for the desired result. The first showpiece being that of aquatic life, seaweed green and oceanic blue are applied.</div>
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<img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrW8kGNfLPgpunJ7LE4mMC5-gupMZQpwl64JqkJylAvjMcPSZuBexPcczfWg_iYsk4n9q4MA39rY2t9squS7Ugt025_DAnAD-aBUaBF4ueiqQBL7HDDDuRmMgfKwWyV5xhhiun9OF6VA8/s320/SP+L27-6.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIt_bTeHqHCU3-oWzKA-7sLiW9rdOW7PA76pBZP5UdzdXd4pPOlh2EOa_6Qq1hYIfsOnTJFHOGBUWk_r1Hwrv9su6ovaWq5VChAUO6i6jTVcpDgBb3bEdHhsbpStcZ83z-lcHjzKLzz8k/s320/SP+L27-7.JPG" style="cursor: move;" width="270" /></div>
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"Corals" Cast In Alcohol</div>
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"Bubbles" Cast On Crumpled Greaseproof Paper</div>
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"Casting" isomalt simply means pouring it into a beaker of alcohol or onto greaseproof paper to set. In contact with the former, a chemical reaction results in gas bubbles erupting in the setting isomalt, and a coral effect is thus achieved. On the latter, a flat sheet emerges which can then be used as a base, backdrop or indeed any part of a showpiece as you see fit. </div>
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<a href="http://www.blogger.com/goog_1441377334"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJF52aMVSSr6ByrnBlQ93OR7FtdNRnFRTr4rNESbgyzW-_pdEc5W8wV5PdQy1zKVWaaiVGGCnSyC54gQbO6Itiz-0MQMvXPCYSoMtSkMTu43HBWvfPAuZKfmMphSTUXdYxbAgii_s3Lag/s320/SP+L27-2.JPG" width="270" /></a><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheThbDztbX5uqCQmVOWb1DYLwaOXb3awTXT7A7eU8lfWU-pvh0Snb8HohmTazu30LQ_cY0tnYGapvaWyc1T7i-860pBobv5i9pqv9XM3Db2NKwdmb6MVAaOGEgMDSQxBF6pmQBaWCSrbM/s320/SP+L27-4.JPG" style="cursor: move;" width="270" /></div>
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Smooth & Motif-ed</div>
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<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTsQI-2cGtg273O0ep0txr449PdMEFJzAmOzpUsPAojvtPupfOWdBG_Yp_0q3TP5QRunsx2omwAGTnaz4UIN4Q1YWrKXqGRII6x7tB5lJUhUV_5ZHBjw-__gWMKw-uLYHYNcYPNbtIwo/s320/SP+L27-3.JPG" width="320" /></div>
<div style="color: #cfe2f3; text-align: center;">
Isomalt Cast In Raw Isomalt</div>
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<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4IuX2w8uJwup2BgVBIP573vxPhLu7GtUbB7hHT1o06FMKToVTrc88_mjlWQpl8NFj9nZMjztnX4p5YOeUwbnEx9Hqii-9nL1fl4gzVALykZOhxybvBtqVGiW89SjN1AAvwGi-_ZukQ0U/s320/SP+L27-8.JPG" width="240" /></div>
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Melting & Fusing Isomalt Pieces Together</div>
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The ends of each piece are dipped into a pot of still hot-as-hell molten isomalt to melt before being fused together. </div>
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<br />
With the deep sea set complete, Chef Luigi proceeds to create a fish out of blown sugar, a common sugar work process also employed in the making of our beautiful swan.</div>
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<img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvK24sk-vV6UQH0crn8Cyq1az3eoftspk5DPLSjt70da0PUXqiASDISb11HplGX0IeXqgUq-9fFLrHKx6PpltxJrTvYkrvaeAb226vof4DQPTBwcisS4mT6AVWgcIDC_OzFb5qNOtgso/s320/SP+L27-11.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk4SxW3IU7t51_JkTy2a0_-AQhqEee_zp3EP94vvVBqHf1jRliZXw4QIep9OESrKzejdv8bqoEIsZjC2TPvegLV05K2Yypskrwel_XjYcn4F6GoCgZ-PVJkCpohc4yOedr8IdpxCWZV18/s320/SP+L27-10.JPG" width="270" /></div>
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Pulling (Hot!) Isomalt For Aeration, Elasticity & Sheen</div>
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Once the isomalt has been brought to temper and cast, the pulling process begins. This must be done while the isomalt is still hellishly hot and pliable, pulled and pulled again over and into itself, trapping precious air bubbles in the process. It is this progressive build up of tiny air bubbles which gives the worked isomalt its opaque, glossy sheen and improved elasticity, a prized quality in the sugar-blowing process.</div>
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<img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6JKrEKBA4qpaPkRNFllDY6qFnGoT1JXkPzMNZ4KNNUuQfeWFsCGku6Om14wsMwTVQpKIRBROZIJgpxjscIfgzYNnQdVNU0YBhlOEL1Zcpee8keFcu0x7kB9noN68sK7bgfalced3YxQ/s320/SP+L27-12.JPG" style="cursor: move;" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE77ZSdcESgvqS4MoQCOZ0qPaY6JarsjxNenVxgODVjv_RKl40so_hHQCocO0EZszSn4F-RzHN00VeWpC5g4NKQ-jHYFWW1bDHWHffQCd84TwmwABqcD63dVedp8ZeNt6U0U3eXqEh2RI/s320/SP+L27-13.JPG" style="cursor: move;" width="270" /></div>
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Heating Sugar Pump For An Airtight Adherence To Isomalt </div>
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<div style="color: #cfe2f3;">
Pulling The End To Form The Swan's Head & Neck</div>
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<div style="text-align: justify;">
A special pump is heated and fused airtight to one end of the pulled isomalt, to ensure when pumped, no air escapes and an even expansion occurs within. Next, one end of the isomalt is carefully pulled and stretched to form the neck of the swan.<br />
<br />
Then the blowing commences. This is a controlled process, much as size and ego go, as blowing the body up too much will eventually crack the isomalt and the process will have to be repeated again.</div>
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<img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcizueyfGfQNCsiM2oGKxxlYUx0MOFFHzk0DZ0yYrCPRE4oWKIepoidGod4U3AA2y2DRcT0zpGNh-aR87z4pQwxXf8pUuxtgLy4rIU0WXlWAVYeRxef5e7G_B5BiCWM_bx__K_tvUBiw/s320/SP+L27-14.JPG" style="cursor: move;" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYo_rzpeF7LYXunrljcMZGObMtS824ulwmbJacqA7JmyHYSLdLIpjxWsBgeuDWN9QVur0j67x_g9-W7dzFm8dGazHl_KF7AyIQAgAedRdB3bnVbWUwFnOzPWNcq3eBAhrGE3dmfxotQcA/s320/SP+L27-15.JPG" width="270" /></div>
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Pumping (& Plumping) Up The Body</div>
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Cooling Down To Set</div>
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<img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HGPh6wGjqUHmITieYE39wYPDA5yp25e7ZsI8iVCU7N1SieDLp8ZES3RwPqM0AASLwH-kx0y8TNQobQs8x6C6KqNjlPgXoqN1E_w58IGHrWEPHCR2lop-kfeOFJcMKQQnwJ8OS47M4nI/s320/SP+L27-20.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVlFoRhiyeLNjaSjHXFnHK1nKYwB_vnuw6NX7803mGrX2wJCy8Rf4P3faJWN6qS8r7c-TfPy14ZzQRy2qF_ebOlzN9N7TwtMh_eRueiR9W7ksw-8F_BrPq_OADyG5Rf0oB9nhbATiaGY/s320/SP+L27-22.JPG" style="cursor: move;" width="270" /></div>
<div style="color: #cfe2f3; text-align: center;">
"Feathers" Made By Casting Pulled Isomalt In Leaf Molds </div>
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Fusing On Wing & Tail "Feathers"</div>
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Let's see the entire process in slow motion, shall we?</div>
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Chef Karen Pulling Isomalt </div>
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With Her Pair Of Handy Dandy Dish Washing Gloves!</div>
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<img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtclePQlIANNIUljdUv_62Qc0rcLSQ3A0FRIq9fzjRHrKlRbfCStTFyGcp080r1mS_NAXvmUuGORHBRyqeRFb42H4XAJ8gD0ZPi9AP2qeolACxQvHqHEzBAb4nZD5_VCjxMXaXP6m314s/s320/SP+L27-18.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxDGLPfKkGy7_IHNdXyIGGnJXHUeeFwSMaZJpu2Dyz0OD8MrtQMBEPrRFwo2-eOZ3p63NOTNFACroKBEVCKayawtlwCPfFKuIw-it42J-O_2qb_7igEqH8Yuq09vYxYRfLfQJxvrBR3E/s320/SP+L27-16.JPG" width="270" /></div>
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The "La Mien" Technique For Better Aeration & Sheen</div>
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Spray Painting Blown Isomalt Fish</div>
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Pulled Isomalt Coils</div>
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Once the pulled and blown isomalt has been worked into shape and enhanced with features such as feathers and tails, the finishing touches are added; in the case of our aquatic friend, it is spray painted with various colors to finally bring it to life. </div>
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Isomalt can also be worked and shaped like normal sugar, molded into leaves or twisted around a knife sharpener into coils. The possibilities are endless.</div>
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Pondering About The Wonders Of Isomalt</div>
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3 Chefs A Merry Party Makes</div>
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One More Groupie Pic</div>
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Break times are dearly cherished: the precious minutes between demo and kitchen are usually spent catching up on gossip or some last minute z's, or grabbing a bite and a quick hit of java before entering the kitchen, where theory becomes practical. </div>
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My Swan! Can't Believe I Pulled It Off</div>
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This being the last class, I decided I could either go big or go home. So rather than attempt the "easier" satin rose, I opted for the more challenging swan, and set about blowing and pulling the sugar, half convinced I wouldn't be able to pull it off - <i>"pull"</i> it off, get it? Bada-boom.<br />
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Hey presto, not only did I <i>not </i>fail miserably, I actually managed to produce a rather respectable looking bird. Not bad for a sugar novice, eh? :) </div>
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Complete With A Butt Hole :p</div>
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<u>Chef Luigi's Kitchen Extra: Sweet, Shiny Ribbon</u></div>
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Pulling & Fusing Together Colored Isomalt</div>
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More Pulling For A Beautiful Sheen</div>
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Snipping Off Loops, Piling Them On</div>
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Building The Ribbon, Loop By Shiny Loop</div>
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Have You Ever Seen A Prettier Off Cut?</div>
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Sweet Centerpiece</div>
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One Last Pizza Party</div>
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Story Of My Life</div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com6tag:blogger.com,1999:blog-4499792696661615473.post-86442050258384697082011-04-01T21:41:00.671+11:002011-07-08T01:58:19.966+10:00Flourless Chocolate Cake, Cocoa Crumble (Gluten Free), Water Based Milk Chocolate Mousse, Coulis De Mangue, Cocoa Nib Tuille, Ricotta A L'Orange, Maracon Batons<div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5xHZrAiFkJhfZe_hjs88b2ecrDhx_MWQ_qaTOXjUC01IARPfDxSWX9EF3aoI28g1JxL-AdrbiDt5ZTIAEtO-6HaOB0SZCBvKexDH0ooYjVAJgUnrU9bdg2s3sIm4XJaWVLjJQb9pBiM/s320/SP+L26-31.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYReB6X4aQS_don5NjugYZ-h-YS8n3UyQPouZZNZMaX-34imo9zzRbvdCDh4YRx6XSuEm8unfG0lxtH0L6R5b28Kj_akpoXPAyCLxajGp-yUW8WeFcJvE6cYnWHxw0VymPdK2s9gyuqg/s320/SP+L26-34.JPG" width="240" /></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;">Chef's Plated Flourless Chocolate Cake...</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUdBNQ912zwbqIAdWY9Rum8nGmqp2BYlzvnm5qsrpXQZd2C2LutOhTSIex7GGsFDEoJ43IHS8pR553oIQ4bD2h8i-PRXkztyLHWk8o8mDIbWc-N9-9-wYN78D8c5IleaG_EwOVX6EGD9A/s320/SP+L26-35.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuXyz_pOSNrib47AgtIGrIRjsETmQl5F-j_NGOS05W70tmJGQDsUTatWW5eLRyYlp6O5S8sP4susfSPaaZqHs2Ktrjk1v-F_immL05Cyw7aEjtIx5eqFErwZLW3cuPm0ucsIlRwtYrJnc/s320/SP+L26-33.JPG" width="240" /></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;"> ...& Ricotta A L'Orange</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: justify;">Today we take on gluten-free baking, to cater to the gluten-intolerant unable to enjoy cakes and other desserts often made with gluten-laden wheat flour. </div><div class="separator" style="clear: both; color: #ffe599; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: justify;">Because <i>everyone</i> deserves to eat dessert, we made not 1 but 2 gluten-free treats today: the darkly sensational flourless chocolate cake (sometimes known as the French chocolate torte) and on the other end of the color spectrum a bright, sunshine orange ricotta strudel. </div><div class="separator" style="clear: both; color: #ffe599; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: justify;">A similar take on the former is the <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/pouding-chaud-au-sauce-chocolat.html">self saucing chocolate pudding</a> made in Intermediate Patisserie, you will see why in a while. Today's tasty treats will also be accompanied by a variety of garnishes. There's a lot going on folks, so let's get cracking!</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavyMaMIjWZ7gAbiieOLUSUAZVHlzz07FQnFxx1KgNHIdAgOSG1LU_xHvMFC9g_wyBjGOlenCZ_coAaMIbo-9snisu_EFvzH87mhzGLubsygpwP-R7xx0Bx7afc00BjuqQLnH8K88fVsQ/s320/SP+L26-1.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vjPq3fBRhkJgn2jP88AP_WhS-a_iJodnUBLdK7WzbLUzXEJa7neeiuFHKKd2BqfKwHiU9x-SAk41OItFWlcdX6b2tkfWUO93GGN6RuG2NhzJJW5wVm4aEhgNzS0LwI9keOPl4tjpr0U/s320/SP+L26-2.JPG" width="270" /></div><div style="color: #fff2cc; text-align: center;">2 Heads Are Better Than 1</div><div style="color: #ffe599;"><br />
</div><div style="color: #ffe599; text-align: justify;">While Chef Gert whisks together melted dark chocolate, butter, brown sugar and egg yolks, Ronaldo whips egg whites with caster sugar till soft peak. Almond meal goes into the chocolate mix before carefully folding in the whipped whites.</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVWiqlzOV2V7TzahW24cpzF63cnSBDp2eNl5CFG0LdPIYy0CFI2cgSIuoQWhUfOL9mGmVJYjll8diau6wDNMiaouQVEZQWkxz8Xktu4KNUC95NGt2UhJqKG_fqxrYxgBhlD6MEGnY1pw/s320/SP+L26-3.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85fQD0mBuupxFPBB3MYxsfOBSegIR27LZTwHG-oXBNa0SUWahRL3UOSdFf4uHS6OmrWa6BRfXbJ3a8PIShYPx_u049UqoPr-IPz-6d5m7u4TXC8K0IAep656QgOZ1X3eelKPxGUcKVjE/s320/SP+L26-13.JPG" width="270" /></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;">Cake Mix: Raw & Risen</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: justify;">The cake is baked in a lined cake tin at a moderate 160°C. This cooks the eggs in the mix slowly, allowing the protein strands sufficient time to strengthen and provide <u>slight</u> structure to the cake. The cake will double in volume when baked, but don't get your hopes up, pun intended, as it <i>will </i>sink with a crackled surface when cooled.</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDhssIV_m8huis-Ua_rxlGvH1Rb9GxmBkOLrXhRqZeuy8iAvUCSlubbetwRivhsU2mLFaC-XkshJu1uJx9gJorDi8U35U8rLwsSKvkjUxCtGHX043qV3aiKp0_aONW0wibsRc2pR1rBQ/s320/SP+L26-27.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDGz0t93ksxACDeL5zFcNCIWkzujZLBLf02rVqh_RX05P5vtci9NfeHJTNgrFwOAeKXZXtlFqz9S5GVk7f3WsQCA61XpuMIOqsKFRGKRIhI0p0UhByRWZRn6SBuqu0NUe20-voVgTl8s/s320/SP+L26-29.JPG" width="270" /></div><div style="color: #ffe599; text-align: center;"><div style="color: #fff2cc;">Sunken & Sliced</div><br />
<div style="text-align: justify;">This shrinkage is due to the absence of flour to provide <u>strong</u> structural support to the cake, which ain't such a bad thing, as the result is a dense and slightly gooey center, which in the dessert world translates to Yummalicious! In addition, the absence of flour makes it safe to under bake the mix for another well-loved dessert, the <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/pouding-chaud-au-sauce-chocolat.html">molten chocolate cake</a>. </div></div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGhtWmTu7z2FKySiWTH352lA5M5SfOnU4s7Hvz_cF12AM5Hq33NPonP9A1EXIm5Fbs6siZzV0fEjErGlk99IKk-nrUXKv9TBMMWtJORWgwlLOqtky4Hnivy2qWF94FyqKe6f1L7GIci4/s320/SP+L26-4.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLfLdZUEAHRBLoa3OM8xzaK6JZ9wfk7IJVCTzJ-ko13_rGC4JaEgYZSIjAPMyxZwgBcTcTkP_4fyl9-1CvjqflrmBC3AuUUCCeXnskCOYA6higAo95dTuYM536hRancIh8_2oyKII8650/s320/SP+L26-23.JPG" width="270" /></div><div style="color: #fff2cc; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/03/tarte-au-citron-macaron-la-pistache-et.html">Macaron</a> Rounds & Batons (Gluten Free, As Usual)</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjI4xXlpKArpWeRmjziGMm3E_5ugiB0ikaOkUfAdPxoY-h1sX2OLqKrWNBg85aFUEkWyXqZ1JSTTcWvItfGxMbgFQcgoFgAf_V5tyP3dxxi9OReO_iytcyagBdOMBmNTLXUoAuY6Sj1wY/s320/SP+L26-24.JPG" width="320" /></div><div style="color: #fff2cc; text-align: center;">A Sure Footing</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyl9ZC79uQhhb1pZP73omaWXV6pYpFBrctdX9S5I8UQuGZcIjMG0rPzPx6ZPfCkWi_o7iq0wM5Gzqjd0hayT7MXnEKsgtjmi86lRmncvvO6sOSdHkYX-TXsSlnAORAGCAWV-0GI8P4UhI/s320/SP+L26-5.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Ulnsfb9Wk6LC-Yh-2vCY9lD0qF3_c2ywHJhoPL0iRqv7ZSWThn4khyZ-5J2W8I20lpA-xIEAAuCulUSV83uZhtAs91tveh20Rd89lTJ0Xcrzg6dtykSiXhgGzfoCimrJaT6Kx9nUV2c/s320/SP+L26-6.JPG" width="270" /></div><div style="color: #fff2cc; text-align: center;">Whisking Orange Ricotta Filling, Lubing Up Filo Sheets With Butter</div><div style="color: #ffe599;"><br />
</div><div style="color: #ffe599; text-align: justify;">I never used to like ricotta. Blame it on the low-fat version which was the only one available at my local market: tart and curdled, not very appetizing at all. This tub of full fat goodness, however, was amazingly creamy and full flavored, perfect filling for its crisp filo shell.</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BMnLFIvXB6gxne1BmEEawbjmVx9p4TCtLwdyiHPTb69pAj19R-0xM7zeRlNFK9Yl_3YQArVCgY8JZ-cal7ltgGfe2SPFpNPIZ55ZDc-gJe9xbZZchkZ1W6m3mdlXNM1A2ZQ4icDUqTQ/s320/SP+L26-7.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfdxffIGgS7CWphYgYPC3ooS4CgZEbOytvHtYQajraZyV3CHiI012pCeQC2XTdttlBJcm6InLtf4NYR0tH8fvLDcOBlKsfOVbOzcMThLPzuvOaFWcs0nOycFptiTbC_Pu-qZmzouuloKM/s320/SP+L26-8.JPG" width="270" /></div><div style="color: #ffe599; text-align: center;"><div style="color: #fff2cc;">Load & Lock</div><br />
<div style="text-align: justify;"><div style="text-align: justify;">The filling is a straightforward party of ricotta cheese, sugar and orange zest whisked together until thoroughly combined. Filo sheets are treated the same way as in our <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/patisserie-danoise-danish-pastry.html">baklava</a>, lusciously lubed with melted butter and stacked 4-sheets high. </div></div></div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHM09nQJ39K6VLTg_ErFSIARLKQJ16HZYG4YOn6Kjr0wDDonbTDA2UCCWCYtvkNWjMAqNBvgjGt7QM4a9lf95dAJciWebn0vODgwL9k_vJR0Lm0SNkM116iGgwsavY-2e2EA2Hnzb1A4E/s320/SP+L26-9.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0OTwpJo-awjC4Jea-deUzDFTowWtg6tRF1XLzUQU36R5aiM79WTWfAb8czyadWwWtwYBadttmrENuh_HkF_cZi8_VGxY7VQi1uvlVC4UaPx7J3muH3hwPrAQO0Y4AI_KjhxXxpeg95s/s320/SP+L26-10.JPG" width="270" /></div><div style="color: #ffe599; text-align: center;"><div style="color: #fff2cc;">Roll Up & Tuck In The Ends To Keep The Good Stuff In!</div><br />
<div style="text-align: justify;">Load the creamy goodness into the buttered filo stack, exercising restraint when doing so, least the filling leaks out of the delicate filo sheets. Like a deft sushi chef, fold one end over the filling, tucking in the ends to pack it all it, before rolling as you would sushi, spring rolls or cigars, <i>anything </i>rollable, really. </div></div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0P5vp-7TRUUg9SQjxNw4M6jE4XwTVjMvIshngA8JDv7G0UfujcCvfX5ML1P2JwVFXUh7uEreTlZrqGj-LIjSfz0JVTaQs0LwCKtgEAvusZDQIn8x9SZD-v4mz57CImIJo3Gj2dOugq9w/s320/SP+L26-11.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWIjRYOssSiJdA-OpsumI2n-HJv3hj4wIwG5cvkdzhbfeG2pSaIgok9qr_oLm0Y9GJCZ9WBdscNAZoQHx_B8cWVBIOzUZSvKjI8ZG4UujZrV8sMcRbCDl-k0sjb0JVgBFhPE_HLMwDj8/s320/SP+L26-18.JPG" width="270" /></div><div style="color: #fff2cc; text-align: center;">Glossed Up & Baked</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBgVZull7vnnxPehTwRssRHAEv5Vyk-Wq0yXxt5z0fe7UlItvVywHe5oByyPIMc-2vwfwb4og0B5FVKDs_kbOVRKPXOoIf-m0ff8YqCy2WdBn6zAqy5x40XdxdE9SZSgd2JiN-VV_DsI/s320/SP+L26-15.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGtEoKWT4M84JUmg5PzU7L-wAIwfeX-THkjrXZ6-IihSMti6MEajHqoM2Mk6Jiz0Z7y1iFoV-5dmKhaFFTWW7FJtnLQD9ZO20uMly7QS3sc4WyU77YX7p7QAMX7rBkubwoYqCk5Jcwv9M/s320/SP+L26-16.JPG" width="270" /></div><div style="color: #ffe599; text-align: center;"><div style="color: #fff2cc;">Raw Sand aka Cocoa Crumble</div><br />
<div style="text-align: justify;">Ah, the magic of modern gastronomy demystified. Increasingly popular in recent years, both in savory and sweet cuisine, edible "sand" is really a combo of butter, sugar, hazelnut meal and cocoa powder rubbed together until crumble-like before being baked to dry.<br />
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</div></div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqVaVl7ca6azrTmQAKNb1KjJWZbSei6WsunwZGx8_27dbAdW7k-1gI0FIHJCLyYSi9UHk60iezyJmEd_4jr10qtKoQB0W4xR8nmQVcz0sqpzGEiQueShtzA56iMO9JfwkjgRSUt7vdIY/s320/SP+L26-19.JPG" width="320" /></div><div style="color: #fff2cc; text-align: center;">Baked Cocoa Crumble</div><div style="color: #ffe599; text-align: justify;"><br />
A simpler method was employed in the <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/gateaux-au-fromage-de-philadelphie.html">hazelnut soil</a>, which called for just 2 ingredients, malto dextrin and praline paste. While no baking is needed, malto dextrin isn't easy to acquire so you're probably better off making the cocoa crumble if attempting this at home.</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigxkyBuMdO0BN2Jp6n4HxmolJPjMP3cIPzgU_CGdzCAPTisrCO57TIMv-r948CZu3OwZMFA1oc0DQLva_-g2pHfrvBG4icUBW_ZQDRZIE6elUw6uO6s5UBINrp0tdypEiZGiJrtTJzS0A/s320/SP+L26-21.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBiF8YkcTVMD6FGEJlFab3vc-lg1ZVFcAFHX_nqP6ox15sGbWAnrPsO6Sp_8voJWdn8wI58vuKhCyLks1ORXD9RDcclM9-KL-PLZ2PL8KUSHKq8w-4cK7hQenyBK_fmxMoaFkbof_p7Ww/s320/SP+L26-25.JPG" width="270" /></div><div style="color: #fff2cc; text-align: center;">Melting Chocolate & Water; Blending Chocolate Mousse</div><div style="color: #ffe599;"><br />
</div><div style="color: #ffe599; text-align: justify;">The first time I saw chocolate mousse made this way was on <a href="http://www.videolicca.com/videos/g28-9NVUHj0/heston-blumenthal-s-chocolate-mousse">Heston Blumenthal's In Search Of Perfection</a> and I thought it was an incredibly clever trick to know. That and his thrice-fried fries left me in awe of the man ever since. But I digress.</div><div style="color: #ffe599; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp7Lt7Qa3AzsjzLQ_Zh0AQ1lk0TUQ47DT-EOtt9ju76ru5fSJ9magxo89Ccpdo5DQKtMSpBfuHHt-_mBp4ioRYPC9OGP_T_0enXJ6EauG6ZK2yzXHtZw_YnU4w0jSZ9QZdNv3D7j_eumM/s320/SP+L26-28.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhieSa3drontllRtfJH6RgNwciZvFslovqDeWDukcOt_dFRpwjZGAh8oujlNxHhFHtmqGywWGhaRfs3fBmjBiW30ZPLvl7q-x868FMmkuHrJL2zeVSCcN2VFCb7rlvN_BL7khBbFlc_cuU/s320/SP+L26-26.JPG" width="270" /></div><div style="color: #fff2cc; text-align: center;">Lick The Bowl, Not The Blender!</div><div style="color: #ffe599; text-align: center;"><br />
<div style="text-align: justify;">Melt chocolate and water over a bain marie until the awful looking mess comes together, then barmix aka blend it over some ice water until very thoroughly and happily combined and you have yourself the purest, richest, most chocolatey mousse known to man; no cream, butter or sugar needed. Perfection indeed.</div><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Rp1aMxaK_gYhlr5JFr7DSEoVFDsf-EQ2C5zszi322xMlMJAtMaEOGcnwf6NHvlGQPUy-UofrKvIpVr8n9DM6ct-4qWc8i3ZdkGOLYl5akcJnnAxxXwWpHnp1BJUgtQFMzVh0Pk331tg/s320/SP+L26-12.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrhV3qc9VKuC0Jj-XBG259xlDI6StuIMz4iZbV0TkqpCwhojDZf0o536kMOKX-sEu59yWcoxDbx0CzR1tHkfysgqeDkvTD2nFYx9Nydch7sZGTj1j2p2q276nBxrULJRWT2mz-6huFM5Y/s320/SP+L26-14.JPG" width="270" /></div><div style="color: #ffe599; text-align: center;"><div style="color: #fff2cc;">Sinister Looking Tar</div><br />
<div style="text-align: justify;">Another increasingly popular garnish, this brittle black tile is made by stirring butter, cocoa powder, sugar, glucose, milk, vanilla and salt over heat until melted and thoroughly combined (never can one tell the myriad of ingredients that goes into a black mess). Spread the witch's brew on greaseproof paper as you would tar on a newly laid road.</div></div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFSt0RP8YBXTLMe9cOpcUDa1lnjoCVDoQTAzSnJezx2S7hu2K6wkgWo0IrYkxNOjl5HDgtGd5DRT7Y6RRTVmy-_5kJCD89iOC1jvPN0Q46WfQKuMKQxSzKN33m-av3KYJ4l0h2UvDAxY/s320/SP+L26-17.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjMlrWavLHbKdsCkuNoEYvbRrZaD9rMRWw9TULrwIAOku-L6C3AxF18JLbLzkKYUryBH_mnQkwdV8lNztjEHjbQeJrviwXlxWh2H6yeZqEak4ZS717KntCXgqNaP58v4fL20GWieK8V8/s320/SP+L26-32.JPG" width="270" /></div><div style="color: #fff2cc; text-align: center;">Sprinkling On Cocoa Nibs</div><div style="color: #ffe599;"><br />
</div><div style="color: #ffe599; text-align: justify;">Cocoa nibs are small pieces of cocoa beans; crushed and roasted, they carry the same flavor compounds as chocolate. The nibs are sprinkled generously onto the black tar before baking. The resulting tuile carries an interesting flavor and texture which adds crunch and a slight bitterness to the rich and dense chocolate cake, or indeed <i>any</i> dessert as you see fit. Broken into small pieces and sprinkled onto ice cream? Divine. <span id="ctl00_MainPageContent_GSDictionaryDetail1"> </span></div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIwSyWh_OIMhfwY0paZLcQTJsoh3_W8m0vSFG8LCSZt9NHWFOIkGhB6Pqu73WfGOtvr6-efKDNS6o1G0ieAma07vGR65DYT9DN9tCIfmmXoFTB5rEN4GOXqWfiRGrBqLqzwFNdJ3guZM/s320/SP+L26-20.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-iwSRlKfxHqAkJ67H7SG6R9ff05EvqrXq0xoizVD7rzdYLsKAZCBi3L96Oy1V33uOZxqLMesE_bA99JWI7pglKx3gpmg7pGZurx8NOWjJMucvwQ1fBqxfnpiE_i1WkBD8XyuOI4WXJ_M/s320/SP+L26-30.JPG" width="270" /></div><div style="color: #ffe599; text-align: center;">Boiling Mango Coulis, Bringing It All Together</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: justify;">Mango coulis is made by boiling mango puree, sugar and water with some lime juice to cut the sweetness and bring the coulis to life. Not much skill needed there, but then again, we are here to learn all aspects of pastry now, aren't we?</div><div class="separator" style="clear: both; color: #ffe599; text-align: justify;"><br />
</div><div style="color: #ffe599; text-align: justify;">The coulis, together with the crumble, mousse, tuile and macarons, are used to plate our chocolate cakes and orange ricotta strudels with a modern touch.</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8UvzZvo2BPmyoWNpRbLgpROH6oM5H12ewBn0GYi96G9-0RcNPxcugi61YcYnctqTDOfsifkV-kvsjk0KY2TflDzee8w9OAs4LlktfsrPwtR0a2BoqDNMg1I4cD6vHxT5KkBpYeHNcxQ0/s320/SP+L26-39.JPG" width="240" /></div><div style="color: #ffe599; text-align: center;">My Chocolate Plate<br />
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<div style="text-align: justify;">I probably should have omitted the macaron as I like my plated desserts simple and to my best ability, classy. Adding height to the plate, the tuile was also quite Moorish and not as bitter as I expected it to be. The mousse was goo-ooo-ood, together with the coulis lightening up the moist and outstandingly rich chocolate cake.<br />
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Chocolate on chocolate on chocolate, you can never have too much of a good thing. ;) </div></div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtgAebQxgEcpmwomqIXanRvAh2gLg3lY4m7GHAmShP9PbdR0IxJWqJVw34IDQ7ey3Ro6IbD0UhZ-5aqqZCUVmyJv48Bcp6siIafStB96hsCLlsH7OB4m5ZYYDjkIzi6dBtK6naDhbmxJ4/s320/SP+L26-38.JPG" width="320" /></div><div style="color: #ffe599; text-align: center;">Plated Orange Ricotta Strudel<br />
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<div style="text-align: justify;">My last chance <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/09/creme-brulee-with-fresh-fruits.html">plating up desserts</a>, which I enjoy doing when we're not busy baking and producing a product. The strudel was so good, with its cheese filling rich, sweet and slightly tart, the filo shell light and crispy, I could eat a dozen slices of these easy. :) </div></div><div style="color: #ffe599;"><br />
</div><div style="color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqG-jA5yOTSzSjhn3IPh7GCsu6f9W2rUhv5UxptpBtUWo6LWlIVadt5hXP90dwJ2g8xT1snE-Rts8yCjEPx-3xTRDYrTNTOG2U5RLr_qv8ZwY4Zfmrww0yAnyR1e31ual4ICdKW9TRKqo/s320/SP+L26-37.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzVv3APb8gQAy0ga3yHw7d-oFAu5u3J0QTzbf5Fcag_aIkn7zsZ1K43s8mcj2nKfh2i_1pbi1ejN7qaB2T_Ry3ga4wHALPhGdy8GunNcpFrL8MIW5sbgr6F7TisFjJ-9UslqNlykINgo4/s320/SP+L26-36.JPG" width="270" /></div><div style="color: #ffe599; text-align: center;">A Little Extra For Later ;)</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLAgUviQRw-izk1rX_8y2flgGYUcVzHid9xc6N7mH092nVVy3evQMs2qs8taBTpjO3QxbmB9oN4arlVSf0KDFujSwcr_Caf7izJfj5PSKRt_o7EwyFZz6hjalZZjOp_LTnze-QGWjWSw/s320/SP+L26-40.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQqpYnfqFqO4UI0Vd_efWv8_lW2uOJfQdmff6bkYdAFbHM3A2HNeho2JVv5iOKo0QpLyK7sjGYDmfhs4KXKCuv4w8-VYy3IeOJHskYE6682V7JX6pUJsmeP1FAnTglxkU4JeoIdULdpYI/s320/SP+L26-41.JPG" width="270" /></div><div class="separator" style="clear: both; color: #ffe599; text-align: center;">Can You Spot The (Sweet) Difference? :)</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: justify;">2nd last chance for us to take as many pics as we can, how could we resist? Tomorrow's the last day of school, and I'm not looking forward to it one bit. :( </div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com14tag:blogger.com,1999:blog-4499792696661615473.post-26208075242645721142011-03-31T21:33:00.519+11:002011-04-17T17:21:40.498+10:00Judgement Day: Original Gateau "The Hangover"<div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxUqJ5aGBAZY6q6HTmB8A7pg8Jh6BoKzXlR2x3TMpBGCCZqARBnsFFw22bLEzXOErStcmPZ8QBizarJlSU5ycl65ZjlMkp2SsvD3rsWaITsdEqy8O5FRH49dhu0qiDbFOfp7_Za6xSmY/s320/SP+L24-1.JPG" width="320" /></div><div style="color: #fff2cc; text-align: center;">My Mosaic Hangover</div><div style="color: #d9ead3;"><br />
</div><div style="color: #d9ead3; text-align: justify;">Once more and for the last time, it's the moment of truth: our final Kitchen Assessment. Fresh from the <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/03/original-gateau-chocolate-less.html">nuclear meltdown / white goo disaster</a> of catastrophic proportions, adjustments were made today to <i>hopefully </i>secure success for my gateau. I speak of coz, of my kirsch mousse.<br />
<br />
So what changed, you ask? Well I followed the recipe for a start! <br />
<br />
</div><div style="color: #d9ead3; text-align: justify;">Instead of portioning <i>300g</i> of <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/buche-de-noel-pate-bombe-mousse-au.html">pâte à bombe</a> for the mousse in my first attempt, I mistakenly dumped the whole <i>750g </i>lot into the whipped cream and gelatine mix, resulting in a heavy and under-gelatinized mess. <i>Heck</i> even Jello-from-a-box was more attractive than my pool of slop. Lesson well learnt, my portion-controlled mousse came out much better today, holding its shape while yielding a creamy consistency when sliced into.</div><div style="color: #d9ead3; text-align: justify;"><br />
</div><div style="color: #d9ead3; text-align: justify;">Another variance was a vanilla bean added to the <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/buche-de-noel-pate-bombe-mousse-au.html">pâte à bombe</a>; the black speckled seeds not only brought life to the otherwise anemic-looking mousse, it added a subtly sweet perfume which I think makes any dessert more comforting to eat. Taste, touch, sight and smell, we feast with all our senses, don't we? </div><div style="color: #d9ead3;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9OeRtsnDmjfnVnMo88QeZL1V5tPj_duTQGcOeziE9PCvpTLJzz1aPwcoUz9F_ErH8RIPc39TPVRo4fOMcHSEAv_mA9ncV32BxoplqD1izeLMgbIkz1o8RjbjvB8JLp4FOhMP22OFhYRg/s320/SP+L24-2.JPG" width="320" /></div><div style="color: #fff2cc; text-align: center;">Hangover In Small Doses</div><div style="color: #d9ead3;"><br />
</div><div style="color: #d9ead3; text-align: justify;">While the mousse had sufficient gelatine-coverage, I reduced the gelatine in the strawberry jelly to avoid the same rubbery chew toy I made the last time, while into the jaconde soaking syrup I added lemon juice to liven things up. Who doesn't love a kirsch-lemon cocktail, aye? Bongo Cola, Burgundy Punch, Florida, KGB, Unsung Hero...</div><div style="color: #d9ead3; text-align: justify;"> </div><div style="color: #d9ead3; text-align: justify;">Right-o, Happy Hour aside, I surrounded the gateau with a strip of <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/raspberry-mousse-gateau.html">tulip paste</a>-stenciled <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/gateau-opera-part-1-biscuit-jaconde.html">jaconde</a> for a neater finish and to hide any spillage from the many layers that went into my creation.</div><div style="color: #d9ead3; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-glmH_g3EJbceyffoMO80-jvj7u-hczlsk4kLUxoeD56J7ixhQ5uNsY_ykiDU4dQYHYV6zET0zTq7_C8mHJeG8bEv5T6VhKb4mjCEyXkkgJeqVx3_zvri2C73Vsct5oskgH-tiPq0Zyc/s1600/SP+L25-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-glmH_g3EJbceyffoMO80-jvj7u-hczlsk4kLUxoeD56J7ixhQ5uNsY_ykiDU4dQYHYV6zET0zTq7_C8mHJeG8bEv5T6VhKb4mjCEyXkkgJeqVx3_zvri2C73Vsct5oskgH-tiPq0Zyc/s320/SP+L25-3.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH9h2IPWECGzTyw6Y5Q0MWiVRFMv_pCocZQJhKEHwAnpU3FwxEV_BLzWmgsmHsEl62dvkH5YXQCQu_NQB02cFYmCuoe9ECXGGaMHLCKsV905QnP0UK8-Rjzlol9Nu0FixbPd3SX8DfwPE/s320/SP+L25-4.JPG" width="240" /></a></div><div style="color: #fff2cc; text-align: center;">Gateau Lined Up For The Judging Panel</div><div style="color: #d9ead3; text-align: justify;"><br />
</div><div style="color: #d9ead3; text-align: justify;">Today's gateau was much better than my first go, but not my best work. On 20/20 hindsight, I should have added some lemon juice and zest to the mousse for zing, or crumbled a layer of white chocolate <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/12/almond-shortcake-with-macerated.html">shortcake</a> in the middle for crunch.<br />
<br />
That said, I've done my best, now we play the waiting game.</div><div style="color: #d9ead3;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1oI6nMWBf8DYUFM96NtgMz3oJSBI4jGoyJpQsLJU_4HH7SoU73wcTVagLcbJi2aj3G9DeCZdDVUwmaOCRncNoOiVRs2lGN6Hzmliv8Jkhy7kfrkgqU5-hBvCVsDxNWOagj5yMxC2IcE/s320/SP+L25-5.JPG" width="240" /></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;">The Long Wait</div><div style="color: #d9ead3;"><br />
</div><div style="color: #d9ead3; text-align: justify;">What of the result? Believe it or not folks, I <i>passed</i>! This Assessment was no mean feat and the marking criteria was equally tough, which goes to show how creativity - key to excelling in this industry - is not a skill one readily possesses; for some (and I harshly mean me) it'll take years of practice before one can truly understand the different flavors and textures of pastries and how to match them for the best results.</div><div style="color: #d9ead3; text-align: justify;"><br />
</div><div style="color: #d9ead3; text-align: justify;">Here's a look at what some of my amazingly creative pals came up with. Behold!</div><div style="color: #d9ead3;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8puRdp1yYrLjuaWITWSz-W8HLDuZXFJtduWvHlDjn4cPrhomY38rhs72ORUigKlKnfYB263LvapNvWUfPUkZQ2p4MfbRgvP2J0CgulNyjm9bVd2dvwfiheSBwMedyBRpIsd6uQ7OSNbs/s320/SP+L25-9.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_zEAatvjjGs-nyhSE9fS0_Dp0lLt3BUdECyjCHSzg3TSobgSnkUMN5dtp4KJEp95r0gumRjft7HlTlGag4qmh8fGHpN8JxyWjSumvK_6lIJFb1xf1PBicQ490Le0kPCoeib0LrdIgWo/s320/SP+L25-8.JPG" width="270" /></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;">Song & Erica's Creations</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_JejMqhWF6KbX7bjmQRM3gR1rzjVZcbozgF0ODyiwC3LzhNIPy9BRXLN4KnqZuuYj-7GxBKyD47duophxq8QtcwbpdLJTcCmwTTefi_YYlOIH8YXDQ9_iFU2IfdnAge2Iu3d1Hb6w0fg/s320/SP+L25-15.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8597tf17KH9RnAVCfwvklTy_iQ9BGhMPNuKVO95SU6o7IkgOeDFKCy_HpJpOX8-wpiK8m4Sca7OyCMqZfDerecsd-XCJYv8JlGyYrLNmqQsK_noqjOF1EEYQZBp_1p6z_Myqm3fm5as/s320/SP+L25-10.JPG" width="270" /></div><div style="color: #d9ead3; text-align: center;"><span style="color: #fff2cc;">Smital & Margarita's Gateaus</span></div><div style="color: #d9ead3;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DCi1nDTppZaH0iMcsLYRv9m8pTlt7o2AwNQNyqxa58dJDDB_HfkTT4E-5-RkrIg5afYKumY6bOIbL2Jn1xABFy1X8psmbiM-sSk3GjSAScUzOoM-_YFwILBRyALJQBVK9SaibdOHwFI/s320/SP+L25-7.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2u4bdrDwpnkPjjnxth_C05tVTh8md6y-3leT1XBvTNPlvgscErpH6keZgnd6X7QaIiPlGDpZJMTHCKhc62kr7rksvln3PGtHho2gg5pDZ9tM06imCG6lrA8x92Ylwyqe-ximdzn9t3I/s320/SP+L25-6.JPG" width="270" /></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><span style="color: #fff2cc;">Matin & Mystery Chef's Masterpieces</span></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><br />
</div><div style="color: #d9ead3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigzea5tfCpFvHoioKolkbbaczD2xWdaYoaT3CV-R9kkiGvzM-Fx_icofsWTSpvYGNVwaoA3m26L_-ZMZ_2UndFEI6XsNWYUSav-iG0g7pHcrhsJlQFMelK79m21x341fTUYmjcnaJukwk/s320/SP+L25-14.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQm5yz2pXyEIVfRmD5OUO1ES6sZSWqGsOQqPIKzuGuWQzw3e6Sm-1SJqbVo4wjH5c7vs7jrNpDHeo-zQIh18S13sGRlYpSACk3KUIan459vxypa075ufkIjmTMVs17eM-jjJRcgxpRCJs/s320/SP+L25-13.JPG" width="270" /></div><div style="color: #d9ead3; text-align: center;"><span style="color: #fff2cc;">Lucy & Mystery Chef's Works Of Art</span></div><div style="color: #d9ead3; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHDJdJd2g-2znpnBGXwVKVkSkchQMogqcJa8zyaYq3nb_5cuybBGvsTnRqEPsJ1gcUm30Pys6SLx0GC4o3962MDi64EapVd9ErwAxZcaPfzEPsSqaB9JyeHHpaIrYCN6ESSsq9P5d7bc/s320/SP+L25-16.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibR-x2aNfwxFMXZJVLSkcKxIAmQu8dh8iEkFFUdKt9ZpVmAH7AdmL98iSX5ahgfHSgEPkKS51VXj31WovNR5kPYTWEiV3zzK-OVEIWrvddc_LdDP3NrGfg2Yhy7JNL_LgZ8NeDDUadLv4/s320/SP+L25-17.JPG" width="270" /></div><div style="color: #fff2cc; text-align: center;">Lining Up The Troops</div><div style="color: #d9ead3;"><br />
</div><div style="color: #d9ead3; text-align: justify;">After the assessment we were herded into the demo kitchen for an individual critique and feedback session, gladly welcomed by us all. What better way to improve than by learning what worked and what failed, both of your own and that of your peers?</div><div style="color: #d9ead3;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBxvbqS3JJj-3wPn8SpI4meMRiHojzv8uv3zshHHRTSowphLcQ3BF_rOSdn37Dcmifzdgx6HEQzsYQupdRqII_0YbPEORYUqTauL_gaCsOImnh_Ley9lSSWk7VtKliyBEBRx611xN6TQQ/s320/SP+L25-18.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-GAC4evx6mD6oFXgZhgKUQvXix-IczkpLUhXdfrKusYbH_bnXPhyKsUsDbyJBzYFu3egp4OIAt7INWbwf3xgZTr-VbZO2uKG0EBbcmIEm0StewVYENwoPg0NRGLulHwMHR9LOp7RjbY/s320/SP+L25-19.JPG" width="270" /></div><div style="color: #d9ead3; text-align: center;"><div style="color: #fff2cc;">Say Cheese!</div><br />
<div style="text-align: justify;">This being the <u>last</u> week of the <u>last</u> term of our pastry journey at LCB, a photo session was in order and Chef Keith and Chef Luigi gaming-ly moonlighted as our photographers. </div></div><div style="color: #d9ead3;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6r3HX22DA3gFafUsSWsKsqsedtRhL8Z75MA0gmoTqz7khXRBsaaP3-ZQ0HUpbeQdKGCMvz24kzoKWPPfrom-5-4E6-N6lblSGmMNaCFC5ww1OAZvIgb8CRJdmjw9nFLVsRHP-3SH-rwE/s320/SP+L25-21.JPG" width="240" /></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;">Finally, A Pic With Chef Keith :)</div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com3tag:blogger.com,1999:blog-4499792696661615473.post-3361147029044025712011-03-26T13:20:00.394+11:002011-04-09T11:05:08.208+10:00Afternoon Tea 2<div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxkhydY_iPgjOhgC147l9QoqfohOEyD2Jgisbn5V7cQDrTwxh66eAFTazEzitMhNsO3psH613RP9qFcpgSaTQb6siwFe3awyM-ZxBS7hCgoIBzvC35ZrCzp1fqjNWmSm7tlrWLrg4C4I/s320/SP+L22-24-29.JPG" width="240" /></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;">Our Delectable Spread</div><div style="color: #ffe599;"><br />
</div><div style="color: #ffe599; text-align: justify;">It's our turn to host Afternoon Tea: the week leading up to today was spent practicing our prep which had to be completed in <i>record time</i> on service day.</div><div style="color: #ffe599; text-align: justify;"><br />
</div><div style="color: #ffe599; text-align: justify;">I find this menu more appealing than the <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/03/afternoon-tea-1.html">last</a>: smoked salmon and roast beef sandwiches "loosely"<i> </i>translates to extra treats for the chefs, and with the <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/03/afternoon-tea-1.html">previous week</a>'s experience, our petit fours came out <i>extra </i>petit and<i> </i>adorable. </div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQYtpMPgEF8rbnAivw2iEQYXp3QzsXgwp_9Um2bzCzQ3k6Fmt-qEU7_mrNT71Kpy_iHkoDMyhCiZaPH8S0mDH0JTBjmf_qYbdw2Pj-nKkNghG8KkJzO05_qSmUDdqiqI_xt99ZTgIXjdE/s320/SP+L22-24-1.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjem9Qash3bATd89W7qSDHtgg7y7Q1JC_hb054pNVybUqdAUAjbhmvgnns7YgplguXPqXYgUItIvjsSbPJpf-ROy5JPcruhBpxB4kzpknfIgxS7-AVzWTGPhLRJo5_dlmiJ7UOb73M32Ks/s320/SP+L22-24-2.JPG" width="270" /></div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><span style="color: #fff2cc;">Sizzlin' Beef</span></div><div style="color: #ffe599;"><br />
</div><div style="color: #ffe599; text-align: justify;">For a pastry chef, I <i>really </i>dig my meat and fell in love with the huge cut of cow flesh we were given; and can there be <i>any </i>sound sweeter than that of meat sizzling on a hotplate? <i>*swoon*</i></div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><u><i><b>SANDWICHES & CREPES</b></i></u></div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgki1bdNZF_SdAiqIhDk9v3zm1JYZMmK9C-BLLk6_cibnJHnqmfXuzkCrHRHUwCYLlTtFp4tsJxcBtuP9_gYqknc_sFN_Gv_N64BbXRKNfhCMQKEfex9tz9u8YCTjhTFxskPYtdeAxfLMg/s320/SP+L22-24-12.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg9Q0eHhF-oaa3UQa7JgOYjw6w6rlesEem0dl7nXD1emH0cXD3EaddVLICNwfH_ZX6ARrcrGWb8l5szMZ0Px4ly8_OQjAIZNtJ9XON04msf7Jh9YbVY0APHZ_JdfdB3eTLvUVD8tYZlq8/s320/SP+L22-24-30.JPG" width="270" /></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/08/basic-white-bread-soft-rolls.html">Soft Roll</a> With Smoked <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/08/beef-bourguignon-pie-salmon-en-croute.html">Salmon</a>, <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/08/baked-cheesecake.html">Cream Cheese</a> & Chive</div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;">Mini Baps With <u>Rare</u> <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/08/sandwiches-rolls-mayonnaise-crusty.html">Roast Beef</a>, Horseradish Cream & Rocket</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdCCkLkSpuV9V08VBCdph2tKYJAHFZMLdRJy-gY7JfFVD7J5HVhUJEPDVRCVmvGlGWLSQCqeboL8-4wyU-fNqfyLU_k2MHcvAxVB27pP8Jm2kX3OsBAb-XWrPdBbNdtoaDuyFo0O6I7Q/s320/SP+L22-24-31.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpQ9BzLzlnI52sDPjnppDK79Qep4xCFTTVhVDpCZcbbYr95X_2y-J9x2CnQqbT4ucqFdtzgmR0d4amyqSg1mec8lUkyLo_-mTCWhLondGDWTr-mR7zNJY-9hBI3qk0JBgAoHYyXth6Tk/s320/SP+L19-21-7.JPG" width="270" /></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;">Rye & Linseed With Brie, Cranberry & Pea Sprouts</div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/savarin-aux-fruits-crepes-suzette.html">Crepes</a></div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><u><i><b>PASTRIES & TEACAKES</b></i></u></div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO20K8gzsSfuTYOmjDypzhr0Z4eHS_Ja_79Zm1VTRZJPb5ukLrG96wukZ1iiMGVpCHU-i9bDZ0jsR-YjUBfweYOG2lCiKra96UPLwbwziZqX7DjfsTbkZoP337LFO65UEySeKv-8s2BP8/s320/SP+L22-24-32.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIRosUAZSVWN1tZmWk93ACi_T2QaBoPOLnmSguBfmjHrjzOseDY_jB49yhtxmH8Xb8lhmHHTHMebkurDSs3blNjxdKDbQ2fEYCYoBu0f5AaPR1F8hRPhkdRTe7FAyIS73CSLDojMBPUsQ/s320/SP+L22-24-10.JPG" width="270" /></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/08/pate-choux-eclairs-creme-patissiere.html">Coffee Eclairs With Pastry Cream</a></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/12/almond-shortcake-with-macerated.html">Breton</a> With Caramelized Chibouste</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qkrOGtCxamQtwxc8nlN9Mhslcfvqw0vJHWUL1szfGVul4YB-Uuriw2UaRfpBCYWHdKJH6RsA-F8Tr3DkVEXRqVitO-uE4ldoB0YZ7Sq9RWOwzr929NQhTO2BNTcVZhLMeOOgTneDVoo/s320/SP+L22-24-33.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuCP0cPF7-Yrvatt6g7WHGQnwYmusGgoFWmnfeBJgFRuFFITxyXGAJGtkGCGB0UOznIh_K8uaIr7HDWJDEO3AGwlqoFViFUbDbZFWy-zgON4KDPJpqed4gPXUjCfApOsoVuksZGfCRHQ/s320/SP+L22-24-9.JPG" width="270" /></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/03/tarte-au-citron-macaron-la-pistache-et.html">Lemon Tart</a> With Fresh Fruits</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><span style="color: #fff2cc;">Date </span><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/07/scones-nature-creme-chantilly.html" style="color: #fff2cc;">Scones</a><span style="color: #fff2cc;"> With Double Cream & Raspberry Jam</span></div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><u><i><b>MOUSSES & CUSTARDS</b></i></u></div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQVFW17u1lgVDJOLs4Fv5YOaYTANcv87XNYrPuRso5zzBymx5smI5giDrqZyEboY_8IDbTHfPZDhlygDg7OjnWCD4jO4SBm2CJBY3Txv3sqUbqzcZzmhdYPm91H_G-OLnO6-LOtr0Wnc/s320/SP+L22-24-5.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6OfAtiXztgqcQ6gNGM8EXWUpsG_PIbab5UyQacKwkZCmcBofLMeOTKu7MEfn6xladls1USqU5KbQfftgJIiEgKPlf-EaXAlYfV6jWyqwgGYjkFBzfI-5vaEtT3FNrTGTt0UfB6MdapkU/s320/SP+L22-24-6.JPG" width="270" /></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/03/tarte-au-citron-macaron-la-pistache-et.html">Pistachio</a> <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/09/creme-brulee-with-fresh-fruits.html">Brulee</a></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/meringue-aux-amandes-mousse-au-chocolat.html">Dark Chocolate Mousse</a> With Chocolate Shavings</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><i><u><b>MINI GATEAUX</b></u></i></div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nwffSAjB6SQ35qoqo2ZEdn9UPOJRCZbn5D3iuhPgLvCY47bBVc4He7RQ50P1gn72Op1lN60Z5kS_9Ou0lu3edwM2phTtpAKoMRHoD2ERqggOLeHttr4fm5UwyKKGZ_S9N9rMcTSAVPU/s320/SP+L22-24-4.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_PfEMxVpYuclOYIlI7AcAm9D_PAFdHQ12me0Dff1g7Qal4JqHWwnWC462VreE1kahGQ2st5Lu-_owv8HjvR1d2ksBi5Avcl0d_NzyVbrawRJ_EcCnjr1d2NKxtPRnneBk4V_FJ9ePl2c/s320/SP+L22-24-7.JPG" width="270" /></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/brasilia-nougatine-sirup-au-rhum.html">Brasilia</a></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/tranche-aux-fruits-gateau-st-honore.html">Gateau Concorde</a> (Gluten Free)</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><i><u><b>PETIT FOURS</b></u></i></div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgePUZ03_g0X1MuslL-8PJI8idC9mwkwGtC-h2-HrNS8-d5hywmbJf5xCjJgfC64JrowEpCgFjSq4-hiMA083TjuT6m_fdo_0uSnfpnM7DWdIRil30ouewXaTfPur7bfbGsEX1rBysutSc/s320/SP+L22-24-34.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgswcvTzdCPYZx3B2SJ-4poUsdZYvmQBkQ_QPPGXFBVaHecy6WWDeSE5Q76rFiFPCvO4YRkrHGapZ_mQej2jhkGH1HkN2okoGP3BwhjDKrQUVfuLbqm8VpxcznGX2S_9d-xPVz8PgNEEmo/s320/SP+L22-24-8.JPG" width="270" /></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/nougat-de-montelimar-pates-de-fruits.html">Raspberry Fruit Paste</a>, <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/moulded-chocolates-caramelised-fruits.html">Moulded Chocolates</a> With <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/white-chocolate-fudge-truffles.html">Orange & Grand Marnier Ganache</a></div><div style="color: #ffe599; text-align: center;"><div style="color: #fff2cc;">Fruit Plate </div><br />
<div style="color: #b4a7d6;"><u><i><b>SERVICE DAY</b></i></u> </div></div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_RNQFq5zU3mmlCd6_-a9pfdCWvLX5Ufm_AutjvfUZ5x-VkukLYf3Uj98Lslq8X2Z6JVqrwUIjTg-fc8xSC4jW7oKY6auxSF92p5E_J9wUIWqRoWd1I2iEIJnj1ibEZeRIkW61m6isDE/s320/SP+L22-24-16.JPG" width="320" /></div><div style="color: #fff2cc; text-align: center;">The Crepes Crew: Me, Sunny Smiles Smital, The Talented Erica</div><div style="color: #ffe599; text-align: center;"><div style="color: #fff2cc;">Fighting Over The Grand Marnier</div><br />
<div style="text-align: justify;">I scored a job on the crepes station, which was as close to cooking as one can be on the service floor. With me are Erica and Jing, and Smital as our trusty assistant. :) </div></div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWbB_Fp0v15yYXFc-4rbTXrACLZ9F5XDEXzxzBHmdtYE1_oDrq7tx99wlZ-2An5kvTHBrXsZ05B0o67abc4A4PgvbC2s5mzRYCYPFJAyzfQsDjGcSb0xjA1aVTAo7iB2QYRxZvJZZNfE/s320/SP+L22-24-14.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifopgV24D6KhJM9ZR0y7biCx7e_ADWuX_4O-VER5QqBpgPJ1Xnbf6z2RxU57Z2iWdVnqhxEVOIPeqQmiVSpbNHeweUWeF_UlIC_ROnn6W0vZn1oAl7Wsvs_koambyX93xOSEQJnHkKpPI/s320/SP+L22-24-19.JPG" width="270" /></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;">Caramelizing Sugar, Butter, Lemon & Orange Juice</div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;">Preparing To Flambee With Grand Marnier (Photographer Simon Backing Up For Safety)</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7AhEthcn1EUXUWRRtMRXSCTR4Y-JQuY6Boa6YLz3uPflfz5SzYfAwf1fsyMonwgO_tTu0ujfKAHIdXzuXWqZVqR6JlMytNiLLNKaKCpKU7_cXE7CGAjI34IyerOcI6jnxULdoW8nnSn0/s320/SP+L22-24-21.JPG" width="320" /></div><div style="color: #fff2cc; text-align: center;">KA-BOOM!!!</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpW0Av34H4KpTIE-ZQ0HeQdUGKbSxigRW-880Gkvx7FxilyEIdXFsIQSzrUBJl-MR1bLnlLq_0i9Ul8Q1nBgaqsz1qIsGbzhgbDNOyXjt-bnYfzlbNmhtSxqShUN1ocS1ho6WH8fgf_90/s320/SP+L22-24-13.JPG" width="320" /></div><div style="color: #ffe599; text-align: center;"><div style="color: #fff2cc;">Voila! <i>So</i> Worth The Torched Eyebrows</div><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZYsADXeoLlGCdiDcd18ADJm9iTn3muYHA83tlNuqYAnnFREXrcZVKOqZhOQgjb842EWT9BXEfgq91aYL_Eiz3FYxeu95wZ6wG5xQZULMa0iQ5q5pqH3t4Ws_p84G3cMXn1w4Wzr7yDeI/s320/SP+L22-24-35.JPG" width="320" /></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;">After Service Wedgie :p</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-VbvXL-tIIOCD0HJnnR4l6bOY68Zg11aT3b6zOXGphRuf__pCZ8nE-6MyOKAzEzXryPRPdx4dYOBDUhuhBStGomjjltcI_R80ov87ONGBcLGORLEpZKnHllmiUoVZQHfq6S6NSMQbGI/s320/SP+L22-24-39.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQzVqNJvbuEx_yk87P8KjRhFuv2yYHJV3ndgt6IgoMjgpVJoUH47wDF5T6mkCtEXiJUpym-iYSufY-DyM1KnTuuG3oE9DppOg0Ex8OKvq2TWS_aoJNdT3e6Gncm2C0X2K8x82dL7eaCRA/s320/SP+L22-24-40.JPG" width="270" /></div><div style="color: #fff2cc; text-align: center;">Winding Down With Drinks & Food</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2tlWAc4MoxflKqS4BPt4Y9jnmrpT06JhkFGsbhPHJm_uzM7wOf9xrGowckPYF-ZUecmShrl3UijHwdE_3Ry_w5F_ArHk6FcQKiI-sicM2DiTlG0-pYfxvqjCY0BbjszA5R54Wu8E81LI/s320/SP+L22-24-42.JPG" width="320" /></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;">Ivan The Terrible</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><span style="color: #fff2cc;">(Just Kidding, He Was Great!)</span></div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com7tag:blogger.com,1999:blog-4499792696661615473.post-18735716039796577122011-03-25T23:22:00.384+11:002011-03-29T13:19:54.461+11:00A Love Affair...With Coffee<div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2LCqItKiu1PlXb4IAWg1YfbYvs3fHDtw9RY6Ny9g63BUx0sY63bwad8perubGRGGNhkTAAj25D9wM5H5F4E9SEVzL9lynBgJco844mvKXsP09jT_7DBuJpjQdMTIpuJh0VKJ59S-zSc/s320/SP+L23-3.JPG" width="320" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"> <span style="color: #fce5cd;">The Beans</span></div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c; text-align: justify;">It's my Birthday today! And it may well be the best birthday ever as I got to spend the <b>entire day </b>in<i><b> coffee class</b></i>! As you all know, I have an unhealthy love affair with coffee and indeed all guises of caffeine (click <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/03/afternoon-tea-1.html">here</a> for symptoms of my addiction) and I thank the great cosmic alignments for putting me in this class today. :p</div><div style="color: #f9cb9c; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmy6B7tFF_wqhDJOo3mxsPHQfDeX3jBegOOBNZc_RknG5IAAEdG3qen2fvOUkOlHGnAcg6nEp6WhFLJmPc8jiJTHRDRXpbzaADDXnOUQP9gOkgbo9gR9Ld5TE3cSqZ4sze1V_EGtE1bg/s320/SP+L23-5.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPE_kVDyCcd59cZVI8nneGNO9liQBT1CdVHqjgtx4JlV1qn4bZM3-atOr9NdSKEwhb8CbzX3ZaNm6KoHzGNNYueYYrINMJ5dTCkEPd9zVvLAUkLTubh5ZBCB6Wzf3hCXSGnq94YgcKskk/s320/SP+L23-12.JPG" width="270" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;">The Tools (Starter Kit & Coffee Grinders)</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: justify;">I skipped my morning joe thinking we'll get to taste some first thing in the morning, but lo and behold the introduction and theory (origins of coffee, where they are grown, the difference between Arabica and Robusta etc) lasted a good 1 1/2 hours, by which time withdrawal symptoms had set in and I was struggling to keep my eyes open while fending off a loud, throbbing headache; I finally resorted to munching on coffee beans to stay <strike>alive</strike> awake. </div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6B33py4bTlnTFbW0TOiUoyJO6wooSTbASISg36_sO9amJ8LjZb1iLF_VRRjXIJ3LVhC2EQUns19GkVn7qxJ4CX92UZg1OF6LyDTqf-2x1u10kMwCcLunzKfHmnWHTozNvhyFkR5hGxGA/s320/SP+L23-1.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhtAx1_QBY37-jUu3ygo2hAHt5uM6V__6vjR1JJy7ZnZE4-36zGkuOSF2Lfdq-FszzTwNFnEETyIDzDHbOyvqKN_ZZWqUnrCHVl_PvWaBI6akvoA6Fce4BBGT7UjJkjnRQOjZjZMNLWRE/s320/SP+L23-2.JPG" width="270" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;">The Love Affair</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: justify;">Alas, we finally got down to business, starting with the basics blacks.</div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWuYKebsGM-Ydz0gawUn9wwzCQ37zVyc54G_qSbcHUmZBC1dGdmTh8T96KH5jd4HJ6t8BDIl2vF_kn186Ip9i2k3ZLi5iU-riUUIQMkvefVXZy-ytB3ltyI22u29fP1P3Ct2FS4yyV380/s320/SP+L23-8.JPG" width="320" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"> Trickling Black Gold Into Measuring Glass</div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpyBfsEAaYDoX3YrniuezAYXogizoH2gcLcSYmvrrF11nlKonYHU9eqLpvC8gXzyP877vhIR-2M6bFONNt-eCb-Cn9m0ZO4vy3HyXrcf1tZDove6lvnsZyqNDa81bw56SnTb1t_WIpKmY/s320/SP+L23-6.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEityKGN-ypwzd-KIyDd0D45xEai7hQFoFdB1Aw3JeSntpqQ2YVpe5cwfj0jeD1PFAWTYgFTu6gNQRuGOanB-gLY5oIeMQllAOTOrbWAEprf5d70pxOcP2N0NkTYzlesobobLQ9NR53xiZE/s320/SP+L23-11.JPG" width="240" /></div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;">Standard Single Shot (7gm Coffee & 30 ml Water)</div><div style="color: #fce5cd; text-align: center;">Long Black (Double Shot, Hot Water)</div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhb-jhkxDB3J5E1Eq-oaepw0frhBZoh2DDIGqUxAJm0JBXalxW6HiVK3KkLiakEcW5VWoeneuz8Lf33IwZ9SGZW76bmYHimaJP-q52CKXebOcoofTBnbSnCO5cKtYXWO3BQoM1qmdhH5s/s320/SP+L23-10.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjPGth76SLKiliFUi0JusPg7CfSsOnfq2nLrtWFTaOJqWoC41MMg1Z6lqRTWTpfFltvKtPO9UU_-uFhUSPwq5YOm9eAXemZJ4W6tB_a_58z4RH9Wo4GwG9Spc3FgG5S2qnJL-DxnojB2I/s320/SP+L23-9.JPG" width="240" /></div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;">Espresso (Double Shot) </div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;">Ristretto ("Restricted" 7gm Coffee & 15ml Water)</div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqCX0IXsVdyb40p_UcFAmj4mFQwa7ZV3L2S1P-B5-I0_acyGYzmn1VQagPMznoIVp8M04M60k2_dnbi1yy5EFJw3RrNIde1tuQXlemF2JqnK3dwwZyyVudgljinDzMgziv-rEh165JIc/s320/SP+L23-7.JPG" width="320" /></div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;">Ivan Demonstrating Various Coffee Creations</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><br />
</div><div style="color: #f9cb9c; text-align: justify;">Ivan's the guy in charge of Afternoon Tea, and had the challenging task of training us on every aspect of said day from coffee to service to flambeing Crepe Suzette's, all in just <i>1 day</i>! </div><div style="color: #f9cb9c; text-align: justify;"><br />
</div><div style="color: #f9cb9c; text-align: justify;">The eccentric Frenchman's a wonder to behold: smiling one minute, foaming (like milk froth) the next, speaks a billion languages (English, French, Italian, Korean...) and is probably the most passionate expert in his wide field of fields. Kept us all on our toes he did.</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c; text-align: justify;">Black coffees done, we proceeded to learn the whites i.e. milk varietals. </div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBy87xQOPEvFu3vyX6dgH22nACEI73GNw7KkP8kBLUWjeYtaV6SNCRHGSMuW86oZEbUdYiX7QXWt6eWGxJqjjCzC2n7jzBUQz2lP-vyUzUenWMF9CEgLyVMpHPvH6qGy_x6E06TTy8q0/s320/SP+L23-16.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2CzFpuqlN4BM1_ZF673sx2u2A50sObNDWZTHiISVk9ZPgRmbek7E2XJmdVbhU1jHcJOAKVHtNgDJmyDJRPHqofKNgp8mBX8YN_jLa3e0WHxg5MrZb4bPN9D_ZrHP60zZPzM2yG86WrA/s320/SP+L23-13.JPG" width="240" /></div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;">Pouring 65°C Steamed Milk (Careful Not To Disturb The Crema)</div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;">Cappuccino (1/3 Cup Single Shot, 1/3 Milk, 1/3 Foam, Cocoa Powder)</div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjv_Ie85UuVGR2eUyTn3Y-Mvc8IKUQwKMVteWn51RgYZMtggZg0taBbtWvJ8rVXME8KsKYBcivJUjI7fQk3Hh53YkvHdNx8KZ_ziU6yzYsRSdEnFWhmPJ6nQ_bEs-UddRTHdLcwMkJa90/s320/SP+L23-14.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG75BWcuvRuNvgl-c0YSWjAm0d2PRjc-bNQoIkWnFvRJP5wwZ9KdFaJeAMLmql2TkPVD5XEMWtumTZRENmSia5hDvTIf9Eg-diL5RCQdfMOI5107MyE5gmetx3Kpzd3aO2fQZwnrVJXGg/s320/SP+L23-15.JPG" width="240" /></div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;">Flat White (Single Shot, More Milk, Less Foam)</div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;">Baby Cino (Milk, Foam, Cocoa Powder)</div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6crVeYEN5pRHT8hIOv-Ne_eFZFqJ5QAGbP9Njwsp0CZeX4VL95ifQR65xYxEm0pXoclvmv02uZAmQcFWGpw2RXpF7mSeTHv-JiLLzc_b0IjIM-Pk92yrRogTJVzC2RTm1kpKzPZnmQuA/s320/SP+L23-19.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfg1bbDqmVWzTTRZk6A7Hf2vR3ibOofLn70B6e81O5mW-4n1Y5NIy2uEp60rBQjF3vkes2ZEjAz18gDekU-fbpSsblHz2zE6IUqy__IqW8r0ZnsdobkOPU-SelcYyUMPYEYSr3N53l9Gs/s320/SP+L23-20.JPG" width="240" /></div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;">Macchiato ("Stained" Single Shot, Foam)</div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;">Cafe Latte (Single Shot, Milk, 10ml Foam) & Piccolo (Mini Cafe Latte)</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: justify;">At this point of class I've had <b><i>more than 10 cups of coffee </i></b>(quality control, you see) and was developing symptoms of a different kind: sharp, throbbing headache, heart palpitations and a very sick stomach. Simon reckons I'm a sucker for punishment - I ain't arguing with that.</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4IjAALi_nShqtx9d8CLxH2DJ1MfUBVkpCR6IlpSDkRmK1sgTSwCo7fUmXUjDkOFqZLghuC302mOiPu_Y8ppO15OpJ-fxZUViQlVlOIthwUFED2rm-tmDH9w0PxR8PP7Rcriuwd1kNB_I/s320/SP+L23-24.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqOxEdDjvr7nRojXOCWpooHNw3PABXkgrt_kVlW7_Wc65quHGsiFkr4MPMVgtCaB6c5-moPUk4PjMWh5wJF8a8eOtfLvQCUV0i8IG7tZxJJpISetjohRamHy64ptMGdqw4G4UUPUPzn3w/s320/SP+L23-25.JPG" width="240" /></div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;">Mochaccino (Chocolate, Single Shot, Milk, Foam, Cocoa Powder)</div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtk3UAoSBuoBIa1KhARkZlPKQWPc5Yw6AOAAhZP0TbZxKaS7Bnls5ImVPeU50C1ct8lcGBqrhd5c848ua_mTs9Tk78Htu0PnOcetZYt2QRFTZfWiTbGnlfIhyphenhyphenHiM4xWRlxmSy4gfE6R00/s320/SP+L23-17.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMhkxIe48cn3K_co20ZBdSS9cyBUZ8J8yl3kzBcmLJl8LA1xgOjK_vnuTXr0YVEynSvKdIH5Z1qXyNIJyxmpXbYqhumWgDcw3zFyLyDAOi-pz3n2azQCaXY88FE5s7nB7eOuwi28RSS4/s320/SP+L23-18.JPG" width="240" /></div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;">My Cappuccino & Flat White</div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzff1-ByIuPTgnio7E0GXVs4ZLz2XMB4lhlrhFzO2wgYO723CVRjnPEoUyHdvV0SuY7UHmBL5-8StUxt9v-0x3PFQVakgF9BuZDTqzn__eEAnGIkat9NoPHQM1MZrMHnnn4dKkBPz6Evk/s320/SP+L23-21.JPG" width="320" /></div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;">My Band Of Coffee: Over-foamed Mochaccinos, Alright Macchiato </div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;">Cafe Latte That Reminds Me Of Singapore's Traditional Kopi</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c; text-align: justify;">Brewing coffee's easy; controlling the milk and foam is the hard part. Mine was consistently too frothy, which is how I prefer cappuccino to be, but it wasn't quite up to standard for today's class. I just have to keep practicing (and drinking) till I get it right. Have I mentioned I'm a sucker for punishment?</div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIi-hvVKrVPzIX1xkpO4Zn7egmUoNI32EMN-vn7vnEDwZ-CEcicq5LJc56jz8IigwDEVA8bvyomPRa8042uZZyDHvQ59ZwrJe0ZARh9Oqn8Cves41SVpcBHivVSI87PSpIrFDsAy_OjQI/s320/SP+L23-23.JPG" width="240" /></div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;">Preview Of Tomorrow's Afternoon Tea</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c; text-align: justify;">By midday I've had enough of coffee and was ready to get back into the kitchen where I am truly at home, doing what I am most comfortable with: baking. :) </div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwid2b4Y-_NGjsINKL_aOyk2xKVJ_ihrk_PT0bcStloKRuen20juWBsI6ogI8t5KHN1niNe7jUZmhbTjawIUk4Pb1sf8t3Q25YX7ufwKWZKpeoJXcqdRYcA5f-UwjyEsbScDsDZLvkdOg/s320/SP+L23-22.JPG" width="240" /></div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;"> Coffee, Anyone? :)</div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com7tag:blogger.com,1999:blog-4499792696661615473.post-7533406611202328022011-03-19T13:12:00.344+11:002011-03-23T11:19:27.269+11:00Afternoon Tea 1<div class="separator" style="clear: both; color: #fce5cd; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10qM4B8ZGr4tYUlcW-hJyqUQdJH1XFk7TxQy_uzu30iowaBKD1TLEaoIxMRf9S4qo_-TVc1u89JbOdz16Jgj0jjvJ_St5wHSYdA_vJciYRR5qWiP7Aac_68YPGitZnWoPN_kPTVv90HQ/s320/SP+L19-21-5.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNVbF0FSPNEQplr-9TOiDetAFQS_YGhyphenhyphenwEfLB-DtPkMqZiMmKba7cPRNg6x71TN7h-AajhPRiK3Cczac8RtDefM5M1Dl-sn-D7tBmvDkSY1EjpIAXmVoE4jWw9eWKUmWVPih53d9hKxE/s320/SP+L19-21-6.JPG" width="240" /></div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;"></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;">Spot The Difference</div><div style="color: #fce5cd;"><br />
</div><div style="color: #fce5cd; text-align: justify;">Towards the end of each term Superior students (I say this without a hint of arrogance, just quiet pride) slog through 10-hour workdays over 2 weeks to put up indulgent Afternoon Teas for the paying public. A great chance for us to recreate products learnt over the entire course and a little more, the good people of the community also get to enjoy the fruits of our labor for the <i>low low price</i> of $20 a pop!<br />
<br />
Here's a glimpse of what we've been busy preparing this week, mostly for practice; all products are made fresh on service day itself. See what I mean by value-for-money?</div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; font-family: Times,"Times New Roman",serif; text-align: center;"><u><b><i>SANDWICHES & CREPES</i> </b></u></div><div style="color: #fce5cd;"><br />
</div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqY2Gnpg9iQi53beZ_VnCBmt9wBqhpCjfZ4E0i0duNCoPJW1i17R4fo9KrflORg7H23-luhCFAI-xLFAz32j2KTAZCH8eQG1K5xUfx3TFebH2EhzdXpLWM-OTX6cpfys4LcOMTfuibs5E/s320/SP+L19-21-2.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR1KZbeoaSEYNkEsHa27g8qK4ad0GkRrT3I34ESd1OKgHXLxlTysZ57LO_0Ez9wdGOb1OcmuE8JtldYHYO7kYMMIGHSbyjPULk65TzAgEMOGQJkJeH1z4zUh4KFDHcoOE4xe9TpnxlL90/s320/SP+L19-21-3.JPG" width="270" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"> Wholemeal Pagnotta With Ham, Cheddar Cheese & Dijon Mustard</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;">Mini <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/focaccia-baguettes-lavosh-bread.html">Baguette</a> With Grilled Chicken, Lettuce, Tomato & <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/08/sandwiches-rolls-mayonnaise-crusty.html">Mayonnaise</a> Dressing </div><div style="color: #fce5cd;"><br />
</div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8GKFC99OLzL_xnRFb8ZR-R6y3-aV8KqxS6NFSkX5xj7jA_lycOgkEzQEQTXWxV4zhbn2XaKEdX_TnFQwCgkaGcJ8e0Fks_-PakbQZHAN818CGQL0hoS6dPUAOvMAtq8KGieXeFtxARA/s320/SP+L19-21-1.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpQ9BzLzlnI52sDPjnppDK79Qep4xCFTTVhVDpCZcbbYr95X_2y-J9x2CnQqbT4ucqFdtzgmR0d4amyqSg1mec8lUkyLo_-mTCWhLondGDWTr-mR7zNJY-9hBI3qk0JBgAoHYyXth6Tk/s320/SP+L19-21-7.JPG" width="270" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;">Olive <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/focaccia-baguettes-lavosh-bread.html">Focaccia</a> With Goats Cheese & Roasted Capsicum (Vegetarian)</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/savarin-aux-fruits-crepes-suzette.html">Crepes</a></div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><u><i><b>PASTRIES & TEACAKES</b></i></u></div><div style="color: #fce5cd;"><br />
</div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnTTlv__W-yH7zaQk9nqpRb1Pk9jIj-nSdfGgvi6Bw8LJzWUvM4t6k1f0BTSTheV851t9olMdToTtMwXJm5-fW8gD6oZPoU5cvqDA09jzOvBiIsNqy8TEc1dR17JRji0ObVy4eb4MdkZQ/s320/SP+L19-21-8.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwSmMZxmnzGGR52JVAiWghJOgOkcy-4sf0NvOJclm_dnE45jdToRDvv3rVdcVcZlRJ4c0miWqvTCcQwovOeTv663ITPPJyJRX8X5djREoD96eaKpo9PFdIQweoCPCM6cBro6X0PS3_xU/s320/SP+L19-21-11.JPG" width="270" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/morelle-cherry-souffle-raspberry-sorbet.html">Vacherin</a> <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/pate-feuilletee-creme-patissiere.html">Meringue</a> Served With <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/07/scones-nature-creme-chantilly.html">Chantilly Cream</a> & Fresh Fruits (Gluten Free)</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/12/almond-shortcake-with-macerated.html">Almond Shortcake</a> With<a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/creme-diplomat-caramel-gateau-st-honore.html"> Crème Diplomat</a> & <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/12/almond-shortcake-with-macerated.html">Pistachio Croquant</a></div><div style="color: #fce5cd;"><br />
</div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Ip_9FadJwrdE-idZPg4XZFNOQQ0TdFD86-JaqW2S3bOZGIGQca5ySEeIff1VonEjDBYBH3JSu3eU3ptJnhgLTs_xSkokyglZbdvwfmAH_0xnt_K7wU2dADQKLgTmR7ygZB1OSpvPeHM/s320/SP+L19-21-12.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknPVYfrVn8CLWAh4GAqKJ-uB39y4PfWpm-9a-I4U-jrUwXe4QWBzeFmEL1KBNcfr2POpiQWFWwn3o61lk9_Bk1p_ZOq6Bp58Rcy7Zgec9G0A-B5Cg64eCZfS8AidJSMqcQZng8feXkjQ/s320/SP+L19-21-10.JPG" width="270" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/08/pate-choux-profiteroles.html">Choux Pastries</a> With <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/chocolate-croquembouche-white-chocolate.html">Chocolate</a> <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/08/pate-choux-mousseline-pralinee-paris.html">Mousseline</a> & <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/09/rum-ganache-milk-chocolate-ganache.html">Chocolate</a> <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/patisserie-danoise-chelsea-buns.html">Fondant</a> Garnish</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/07/scones-nature-creme-chantilly.html">Scones</a> With Cream & Raspberry Jam</div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><u><i><b>MOUSSES, CUSTARDS & MINI GATEAUX</b></i></u></div><div style="color: #fce5cd;"><br />
</div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS_AE-n4Q7DqnGoXX483z1ob0yselgXUkmYOn7fOgHlQ-olJWzzk7VDl3EyYSyDyU_BOn5qdzQ_lRZicBGMDb1D1ypAmpcxk1GLumYBxbwSIBGfb1Arje50moAUa_f6C-oHeH1Cf-MuCo/s320/SP+L19-21-21.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ7tNmewwvohb0jBp0IuwR-wxfuis1dZ6FeNlK7KtO-_iN49IarvTGNk5PO3V-hAfajO6HI8fxno6AnIqggeM_CIXscqdujFxwGjMMSAHUcqhjhdL9ffED_f65cX5k-F_vrDo-3Zbhi2o/s320/SP+L19-21-19.JPG" width="270" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/gateau-opera-part-2-tiramisu-gateau.html">Tiramisu</a> With Sponge Fingers, <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/08/poached-apples-with-orange-segments-non.html">Mango</a> <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/nougat-de-montelimar-pates-de-fruits.html">Jelly</a> With Fresh Berries & <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/sacher-torte-gateau-swiss.html">Cointreau</a> <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/pouding-chaud-au-sauce-chocolat.html">Sabayon</a> Cream</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/gateau-opera-part-1-biscuit-jaconde.html">Opera Gateau</a></div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><u><i><b>PETIT FOURS</b></i></u></div><div style="color: #fce5cd;"><br />
</div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9T5QRhA8kxBVO7dA8ZZQhJpqiVh-Z5UJDMYUhJB699x0ET2hVS1enkX4q4aZbhr7foNfy3YQVTfWhxMqRG7i0mpZpdslB4Ysxlt8Ow0GRCe-D3fXYMijAU_L3a1hnbu3uGfGy1dmPOwA/s320/SP+L19-21-4.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0SpaOi0OPB9r6kgz0-ryCJnJ1JV5bilPnVWT2F7tBCA2AtV8q04DHX1sRBCAH9KZDrEtzcprqlfWNOQrzGamAI8zploqkPCOJJLWqrh22XEIXtRivfpCkUXAVMM3m21XV573Kks_lwU/s320/SP+L19-21-17.JPG" width="240" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/white-chocolate-fudge-truffles.html">White Chocolate</a> <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/01/thats-damn-good-fudge.html">Fudge</a></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/chocolate-croquembouche-white-chocolate.html">Moulded Chocolates</a> With <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/nougat-de-montelimar-pates-de-fruits.html">Honey Ganache</a></div><div style="color: #f9cb9c;"><br />
</div><div style="color: #b4a7d6; text-align: center;"><u><i><b>SERVICE DAY</b></i></u></div><div style="color: #fce5cd;"><br />
</div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4rKWdeDM3JFqeCkC2NpCiaQ-2GLJpBk0piy0fGEXgQLDQ-f1vx2yakpf0TvggB1Lo51ZTi7Qd2mZYpuEjZLiUH99Recir0JGEFWiSkEXAFA2Iyl9I4-cv9pE8XmPVwQkspzs3cgmn78/s320/SP+L19-21-13.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCzK87xElJ9NW77PP7AljxFH68xKQOhpHq5Gm1jvIMAlSxell05nKyZ8wTVVWU6HPxdDYePdqGZVp9pqIiyeuO3LAAiG7czC7zJoNace_2jNSzSUkmDwfpdou9unRxfWi9ptqizvqnjcw/s320/SP+L19-21-14.JPG" style="cursor: move;" width="270" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/savarin-aux-fruits-crepes-suzette.html">Crepes</a> & <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/08/poached-apples-with-orange-segments-non.html">Drinks</a> Station, Coffee!</div><div style="color: #fce5cd;"><br />
</div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUuNG4fy0M4_DXusoP17CuRVHjx_g4KS1Jy1BLan_x5ZXygfJSoqDaBdIQicXL8NbTS5eo5YHr0lIXYhrzHznwOuOJu0GTd93vyLHyXZfUnCN4mRIcYMCX7gYHXQilp4oo8Ald8Qj-nXs/s320/SP+L19-21-18.JPG" width="240" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;">Sunny <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/savarin-aux-fruits-crepes-suzette.html">Flambeing Crepes</a></div><div style="color: #fce5cd;"><br />
</div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivV8GqcAa-6m5kfykYFtHChy0iBRfg18otdmMR2ZE-RkSoTDS6h_xDdsIN17pfAnIz__q3LxBU4weSaeRh9xPA4_hGq4-OJqBSuwd8LGxYqEfmeQgLgi6WRDWqmkyF37FnMDHhDKXz78o/s320/SP+L19-21-16.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6HUFEDkPeTql-BSZLKalksmN4US95hB9kP0xEs78-F010rQepaxJLX_DXejvFaN5TEj4hcAFfLFv7xywIiCmvQ6eILpacm_XbbF1aqq7808MP7HGRh_JlzuPmPDCxjEIe3vr3w-QvwY/s320/SP+L19-21-9.JPG" width="270" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/savarin-aux-fruits-crepes-suzette.html">Crepe Suzette</a> For Service </div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/savarin-aux-fruits-crepes-suzette.html">Crepes</a> With <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/07/scones-nature-creme-chantilly.html">Chantilly Cream</a> & Raspberry Jam For Lunch :p</div><div style="color: #fce5cd;"><br />
</div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRfbUM-XOWKLtG3b7fRQnF8Z7hn6bClrW-z2IbDHrVGTNa4-0_W3zWmVFwImk_Fgfg7oTDQ1kDeshrc1vfKQrAu_TaVAtoVenzHLh_MgAcqnMmUDALlX34uGDZsWHR5KYiX2uPMGLUps/s320/SP+L19-21-15.JPG" width="240" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;">Piccolo. MY Piccolo. :)</div><div class="separator" style="clear: both; color: #fce5cd; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #fce5cd; text-align: justify;">I have a confession to make: I am a Hopeless. Degenerate. Coffee Junkie. Case in point:</div><div class="separator" style="clear: both; color: #fce5cd; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #fce5cd; text-align: justify;">1. I am particularly, <i>painfully</i> fussy about my morning joe: I gotta have it <i>on time</i> (within 30 minutes of waking up), <i>steaming hot</i> (how <i>do</i> you wake up with cold coffee??) and <i>strong, <u>real strong</u> </i>("triple shot cappuccino with ground cinnamon, no sugar please" is how I roll). </div><div class="separator" style="clear: both; color: #fce5cd; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #fce5cd; text-align: justify;">2. If I go cold turkey for just one morning, I get grumpy - granny-pushing, puppy-kicking grumpy. I walk around with a black cloud hanging over my head, furious at the world, punching everything and everyone in sight as I sink dangerously deeper into dark despair and depression, all while managing the worst pounding migraine ever. </div><div class="separator" style="clear: both; color: #fce5cd; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #fce5cd; text-align: justify;">So you see, not only do I love my coffee, I need it. In fact I'm sipping a double shot long black as I write this. Now you know. Don't judge me.</div><div class="separator" style="clear: both; color: #fce5cd; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #fce5cd; text-align: justify;">P.s. I'm kidding about the granny and puppy abuse, really! I love 'em! So please, hold off the hate mail. :p</div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com5tag:blogger.com,1999:blog-4499792696661615473.post-35520757336258275532011-03-12T22:51:00.369+11:002011-03-22T13:08:44.038+11:00Original Gateau, Chocolate-less Chocolate Mousse & Glaze<div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3uFvR8DMuV3DXQ7TTYG7AdJ07D9UROFaVJNuy2lVTs6O-78xS7VeLQQdUvuoynN9mUwWnZyVTozmxsDq_lVYTSwMc19Ko1lN8spyQMtEwfQI-k8KpJWsTvG6qMyXyYrijffncQUzB7kg/s320/SP+L18-5.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxloQATvOgU1urOWH5sNPljKS1D5coQeqpKTKhKSPZ2WBiHO0U4pNuehKa9OMzAZIonuQ1IYPgliQBrKBlPfB3z56j03pKRsoDX4d6lQuSz5jo4O4C8atyJ0OnV0HO4Aftso7zg_9xtk/s320/SP+L18-6.JPG" width="270" /></div><div style="color: #d9ead3; text-align: center;">Chef Karen's Chocolate-less "Chocolate" Mousse Gateau With "Chocolate" Glaze</div><div style="color: #b6d7a8; text-align: center;"><br />
</div><div style="color: #b6d7a8; text-align: justify;">This is the day of reckoning where we put the blueprints of our Original Gateau to the test, 2 weeks before the final assessment. But first, a short demo on making chocolate mousse and glaze with<i> cocoa powder</i> instead of chocolate. A chef must always be prepared for pantry emergencies and substitute under pressure.<br />
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A personal take on cocoa powder: it's underrated. I always add a tablespoon or two of it to my chocolate desserts as I find it brings a richer and more concentrated flavor without the unnecessary sweetness.</div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xPqDr2ICmvv-Lt0-5gszjLJGb2Qcuwx0N-N2Qe9E99Bz0apwuWf_fgYa3ZLafL6Hhm-VQlaIEFacDZj0hhQK92QJKGfd9HGeZapcVSuUH0qZioL7ftCP2FZZoShFfkGiqJK05UQzRCQ/s320/SP+L18-1.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvqWQmJHa7qP4DPdx6F_105Vd46qjt_p_v5k-gk1g6q8fEyENWBkaE6OthLod4DSbgb3hv65fA00Vr6c5BKi1UyflVB-HrUYp_j4ZJfdY8EDrTrDFmR26qs761uuPePWDJvUbNDHOSOM/s320/SP+L18-4.JPG" width="270" /></div><div style="color: #b6d7a8; text-align: center;"><div style="color: #d9ead3;">Cocoa "Cream Patisserie" Made Into Glaze</div><br />
<div style="text-align: justify;">The methods are pretty unorthodox here. For the glaze we boil water, sugar, flan gel, glucose, cream and cocoa powder, remove from heat, whisk in softened gelatine and set aside to cool. If you can cook soup from a box, you can certainly make this "instant" glaze.<br />
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Once cooled the glaze will solidify and resemble <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/12/croquembouche-part-2-sugar-syrup.html">cream patisserie</a>. This is warmed over a bain marie <i>just till it melts</i> (28°C to 30°C is the ideal temperature for use here) and strained through a fine sieve (a chinoise or coffee filter works a treat) to remove the bubbles and attain a smooth shine, the way glazes should be.</div></div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEPFNY8ZcBZClqBrWxyqFTP_vKTRoLdTZG_mP38M2AzBOYgUJumQOZ9YkW01wP7IGXjyC4gwjU1Y7bpVsU48zpjysbfpMVpFSzXZBUS2TvjdPtjo5aAv7FtL1NBhwek2_ChpFII5oQ10/s320/SP+L18-2.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBTEiDhWnSkw_VWoVA-lPyjKXZA58HXn0bRyoDiQw23pspWiDH0K7BznvYT8Xwmaq5QOHHzOA54YpgExr5NOSqoc3A95MpGVSlvOCRnsLzVFMmwU4qcfqB5jMYMVTbPhBnmazBBSWIUo/s320/SP+L18-3.JPG" width="270" /></div><div style="color: #b6d7a8; text-align: center;"><div style="color: #d9ead3;">Boiled Cocoa Slurry Lightened With Whipped Cream, Made Into Mousse</div><br />
<div style="text-align: justify;">For the mousse, make a slurry with cocoa powder, cornflour and a little water (to dissolve and disperse the cocoa powder, making it easier to incorporate into the other ingredients). Boil the slurry with more water, egg yolks and sugar, remove from heat, add a knob of butter and softened gelatine, finally fold in semi-whipped cream and you have your mousse! </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The verdict? The glaze was beautiful but the mousse was more creamy than chocolaty and <i>way </i>too sweet. I would reduce the sugar by a third and double up on the cocoa powder if I am to make this recipe, to bring it as close as possible to real MaCoy. </div></div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmTOiBcr73tvfYLw04VH3nHRxxCxYT0R7nPtu39bG3P3HmuOfbU-dhU7Ido_9qrtUEp6glMLbO2r17s-TIAi-9oOnpPUGm7WRKLklVCS4ww4J-K6M82qCE515g_fVKvGdgjQBWm81bKcE/s320/SP+L18-7.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWjb0X9UMStrNBc3nlrm6H-saSrXzlOFVY_qcqQgCS-V0Mon4ezVtkP8bSzlb-JMkGlSIymy24U0SHxXyzj-pp-nJgFj5lnb78fg5j4C0RYdJp3E9ZcwP14oWJ5WPNGU5k4xwv2DVIHA/s320/SP+L18-8.JPG" width="270" /></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;">Pistachio Jaconde Base With Brandy Syrup, Bottom Layer Of Kirsch Mousse</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6RgvqwSLHg4Zmo3Y2UCojH6ofgikdq2SmSQLTijN-Tjb2H_Lb1LwRm4MsU552ahd7icDADmJ9o-X0PQAbQaig8C_7w1g5dLbwamL3-0khapRAUZVBGc8DtuXbZenKwHL64fhetAteOk/s320/SP+L18-10.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXfuarFyRgQf1MUkCEru6-cKhPeG5iIiqRmx6bYJYYDXwinAfnMYxJc6QbUhc0jVnGOavR8gY13DQuFtM7c-Qigc5J-mqX48id6g-5f26hGrdhsDQafJ-GlS_EvedLfb-cMTAPwMGpNjM/s320/SP+L18-11.JPG" width="270" /></div><div style="color: #b6d7a8; text-align: center;"><div style="color: #d9ead3;">Strawberry Jelly In The Middle, Top Layer Of Kirsch Mousse</div><br />
<div style="text-align: justify;">My Original Gateau consists of brandy-soaked pistachio <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/gateau-opera-part-1-biscuit-jaconde.html">jaconde</a>, kirsch <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/tranche-aux-fruits-gateau-st-honore.html">mousse</a> and a kirsch-seeped <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/buche-de-noel-pate-bombe-mousse-au.html">strawberry jelly</a>. I call it <b>The Hangover©</b>. The jaconde turned out well: cheery green with the fragrance of pistachio, but the jelly was rubbery from too much gelatine (the one in my <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/gateaux-au-fromage-de-philadelphie.html">strawberry cheesecake</a> was runny so I decided to err on the side of caution today).<br />
<br />
The Archilles' heel was my mousse: To ensure it set well I added extra gelatine which probably wasn't mixed thoroughly enough into the mousse: instead of setting, it <b>sank and seeped out </b>when the gateau was sliced, and with it sank my heart. </div></div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnI446PxbpQpN7mZozJJOyORYPsyXtpjhYkJDsElbHaPRvdG5cBmgN8HvRh9VI5W_455BnmCBLsnCi4ezAVSp09EkMq28wYQnjxyHu19rTPrTKSz_eMc7MvhKoXVjlB-TslJhcm0nBBtA/s320/SP+L18-12.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56Vhu7nHPmMXezzCAeUB4OuxlnmNU1QiS5EXCrdxBbbpMjFT4YI9IK1tt0dOEGN5wUPIev3-uvZ47_dlvDB8NvdgF1_exv105BWuYT0E-pGUB4fYX8MTmzUPgXcBS0i3NGncM55aO7vc/s320/SP+L18-15.JPG" width="270" /></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;">From Promising Top To Melting Flop</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: justify;">Chefs Karen and Luigi were disappointed but not as much as I was. Saving grace were the flavors which they agreed worked beautifully together. That said, I binned my creation and come home empty handed <i>for the first time</i>. Back to the drawing board with this one. Dang! </div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com0tag:blogger.com,1999:blog-4499792696661615473.post-38680909345694415712011-03-11T22:51:00.365+11:002011-03-18T17:47:29.945+11:00Special Occasion Fruit Cake, Sugar Decoration, Royal Icing<div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeGUS-J6SdbCtYo7nryX9ujDZjzvmdauyIAw5YV7BxQyAAGyz02UOyzmIwS7-RScN-azykWyElYz2kNYs5SUMDZYzqEfd6yhhEyP24BTCtT89AyPOYaBeMaPTYFi0JHAYaH67HnIWbtzw/s320/SP+L17-13.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJv9ech89qESEPwKrFjeTu-NUZwawxrB2D4oRYpfSa4kSVi9aTcMPPFkM4gTAjk4CzhpHgms_nUcTv3HwMHi99fjdmqVYO8pcCJka0Fpk01usvKkGixFYVqg7QBax8qqVYizqtXTibRQ/s320/SP+L17-16.JPG" width="270" /></div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmaKwsSCnyv5FXOjNYSzk6IJgs0HPQAqnkGpwxJquOn9uQS9BHyKBfuHp3nEKC6yYkJlPZ1FHnAbE7XFN0AloXI0SjdLge-Le0cLOhL3tiwstdEHk7MzSjOcDWN-K1cMliNlLYphmF5A/s320/SP+L17-2.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7G0Y5-8D9C67y_stY0T5N-DSHycwCgOKyfknc9bqI01nD2cPLHfmhRV0NpzVhpfjoEFyzuhMw0lAcGC4mbshfq7rhyphenhyphenSUtt2mD2Dkp-_ICfrjYz8HKoIsAdlaeJO6IPOXZvsrjkgC5r7o/s320/SP+L17-15.JPG" width="270" /></div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfA31_GWz4H1KRqJPm65u5Mvz-0rHnGnobp7rLVb_rtpd2jUHHGUMnVfdYX6fikE66T7l7uWVREjed-dgW1Fnb5gDtS2BSMsdnTQRNfUkE_D5gW8xaOdKZEGBG8U9K8TZySKgP6gpdoz8/s320/SP+L17-14.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbNFhRFz8kHzW2n09x3JMi3XmY133WODf7uyPmGp1zaVCJ5CkBS6LvY-PbgOKstSP4doxm0jPYhxYXYpDqXtSqxyYTmMYM74w8Brxz5uubiZ1U9FQRZQsZJ25FsUq10lnCqCwN3PDD8A/s320/SP+L17-12.JPG" width="270" /></div><div style="color: #9fc5e8; text-align: center;">Chef Gert & Chef Keith's Wedding Masterpieces</div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhh5AZUc1XLgPXQXl9fizwk3ZabrAN32PKpzMjgEm52AyLMGoAYJB0_Np8Kl31Abj7aW8Dh8SiwqaG-QfTgvIoE5H3s64uSA1aGaRGFlBbJlBjJiTzhKlwFFFYimtVIrtKkdz_rGqZdKk/s320/SP+L17-1.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagVZPDOE1ouQctyQLkKhnoA_wLWaoR1gIh45EQpP4P8LsuxIAZpmmKPfi5C_rkVYF2NawUVbt4Xh2EOa3Q1lyfhukvZF1cg73vdN88AXTH7n-7ZwxWU0UMVYEWwBy7P2I2ms2D1gGnLQ/s320/SP+L17-17.JPG" width="270" /></div><div style="color: #9fc5e8; text-align: center;">Chef Andre & Chef Gert's Teddies</div><div style="color: #b4a7d6; text-align: center;"><br />
</div><div style="color: #b4a7d6; text-align: justify;">Today's decorated fruitcake is a juxtaposition of the old, the new and the timeless. Fruitcakes have been around since ancient Rome, when pomegranate, pine nuts and raisins were mixed into barley mash and baked (not very appetizing, is it?). In the Middle Ages, honey, spices and preserved fruits were thrown in and the name "fruitcake" was born.<br />
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Coupled with this the modern take on cake decorating, where colorful and easy-to-use sugar pastes allow a chef's creativity to reach new heights, and patrons find endless inspirations from a favourite comic character for a child's birthday to edible models of a couple on their wedding day, possibilities are endless for both inspired chefs and delighted customers alike.</div><br />
<div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKJL_KatGuoo2BuH4otOH1vAb6GF1DhtDf3ZpcDIgCy5qNBCo14XSFALcsrmEjmM7aO_riinr0he3ho-5pqgoalpFtTm2Xi-lxdIsjb-8U-cCVKw-3OT2e4JeYFWCRthyTpoenNWin14/s320/SP+L17-3.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbL_GufxDbXL1W-C8om-As1seTrx3zJMNZKpf4-flI48W7wRVrlHzRM5MGxv6kSwTb8yMZ1RGY4fCniMbMqdZ7wD4I0kK7Wop_WC6UW5QuenJu924pAy_1LtSfTSWei-xbpFHD33BWUbQ/s320/SP+L17-4.JPG" width="270" /></div><div style="color: #b4a7d6; text-align: center;"><div style="color: #9fc5e8;">Baked Fruitcake, Patched With 66% Marzipan, Glazed With Apricot Jam</div><br />
<div style="text-align: justify;">Despite the long baking time, our fruitcakes did not burn, thanks to Chef Keith's advice to insulate them with up to 8 layers of silicon paper all around, and a crowning piece the end of baking. The cake came out moist, amber gold and smelled an absolute high (from the brandy, that is). A thin coat of jam binds the marzipan to the cake, which at 66% almond content tastes vastly superior to cheaper versions and is therefore the perfect paste to coat and smooth the cake with, not to mention good enough to eat on its own!</div></div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JPza8Zw9RR10d-69mx33nG1vUT46VpM5Mz1aMAg8LWkx1qf-EM36EoWhl8bnbga8ycW54vYLjEL0byzwQg2UbyC0S50QXQsff5EgLySRU1sS34Vc6XpvsJ3QVjYmZa__Hqt2l9z1JEg/s320/SP+L17-5.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv75M7CfIXCrat_bSZH_mOoZRj8U5RMyvqd-DmjF3vYobTRHLq1HYYRwnbPrTf9-F4xSzka3leLWsluu3NYwyarBdo92ruwqHRYmXklRVanWZ6jsZjQ_j9qFVAqbztOng_dBGi32qNEgY/s320/SP+L17-6.JPG" width="270" /></div><div style="color: #9fc5e8; text-align: center;">Rolling Out Marzipan, Wrapping Fruitcake For Smooth Surface</div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8IoJeNr-zrYMxmEc84ZBEjoN8aPNbSTbIz-2MctLH0915QWZ_S0bPZYGT0X_as3Cb-GEj6DJnfWK_BxIbkG2oliq5BB6N5l36LrrnqkkTh2STsYOsdYwWqjr09nWDDHolj6ny-NtjZM/s320/SP+L17-7.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ86YRym_1mvQXh_jJKembmMX9OpwCPdxPdg2RyvD8MgYChUJzT9Om2pa3ZbQRLJ3J1QzGF2TOKpKkTDKhrjhwVngHO2oVZE4VBE9Dc8CIhJgyEGUa44g0ilpZ7dXZgJuXn0PLZsDAXIQ/s320/SP+L17-8.JPG" width="240" /></div><div style="color: #9fc5e8; text-align: center;">Covering Cake With RTR, "Sandpapering" For Smooth Surface</div><div style="color: #b4a7d6;"><br />
</div><div style="color: #b4a7d6; text-align: justify;">RTR or Ready To Roll is a commercial sugar paste that is <i>a dream</i> to use: unlike fondant or marzipan which absorbs too much moisture from the air and gets all sticky on you, RTR reminds dry, pliable and a sheer joy to work with. Brings to mind our <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/12/croquembouche-part-1-choux-pastry.html">croquembouche</a> and I wonder why we weren't given RTR to make the decorative flowers with then.</div><div style="color: #b4a7d6; text-align: justify;"><br />
</div><div style="color: #b4a7d6; text-align: justify;">Cake covered and smoothed, it is now a ready canvas on which you may add any decoration your imagination dictates. Chef Gert finished up Chef Keith's design of the cake started yesterday and shared with us some tricks of his own along the way.</div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4nlvLR3V4sMuYvJllpnECPjE3ZH8GMqutXLFaa3B3MMX6Jo8OzUhCmTK_GzHeoYQg-KPuAjjg7C5SEcXRbsQaT0C5JH9nI131eDWkM_E8ZzuOhwdRUhnDNtBCdIntlAiQ4hG-zJElTf0/s320/SP+L17-9.JPG" width="240" /></div><div style="color: #9fc5e8; text-align: center;">Gluing On Columns & Flowers With <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/03/gateau-traditional-aux-fruits-royal.html">Icing Sugar</a></div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7e3GjUf2gKgglRHF-pk7qp1kbXOARo_wRMZ4pzkc361OMbo8zstj__wMOSKmJ19EInmgz9VPCV-BSAoQg7TMxJKDa_vXTYjAOsvA4_4G9NkquzimpXmwq8o7WH2_rQWbSYvUlmhB5jzI/s320/SP+L17-10.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVI8P4sbxzqDh3OsqSU5iS5rL1uYMy-tEk3RQmCT7klJyi7Si9WQFDqJZdaEpBY_Rnq-FGK3v-SgSldBvPfWs8RSS0dV783pMhNH07uUpBjtq6qFr8s2ICFSXsTWBSrksFOrq2-1pVWY/s320/SP+L17-11.JPG" width="270" /></div><div style="color: #b4a7d6; text-align: center;"><span style="color: #9fc5e8;">Edging Cake Frills, Leaving Onto Side Of The Pot To Dry & Harden</span> </div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuXfHioYgFGAXGJFS70qYiTZtm7AsbjaLcZAvczBbaglQZEWUbPl3CcFHe1m17RhybAP5YLwh-7ggbgd_waZmYpSRLguteGcXdDohlYDEkvn4PJ_pUTv0j0x14VPdiLsr0EQhgz_pj6QQ/s320/SP+L17-18.JPG" width="320" /></div><div style="color: #b4a7d6; text-align: center;"> <span style="color: #9fc5e8;">Weddings Are Always Better With Cake</span><br />
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<div style="text-align: justify;">As with all fruitcakes I've been given in the past (and unable to dispose of without offending the gifter) I took a teensy weensy bite of chef's cake and <i>by golly was it good!</i> I did not taste any overly sweet dried fruit, all I picked up was a <b>Bang! In-Ya-Face</b> hit of brandy and I immediately fell in love with fruitcake for the first time! Sure the fruits and nuts provided moisture, texture and crunch, but it was the heat of that brandy going up my nose that had me going back for more. Happy Hour at <i>10 in the morning</i>? <b>Bring it on, I say!</b></div></div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2OXEXjzaaZWcufLXqxs5XlkCJ0Klio_a6OuesM1vQQrY3Z8DVJ4tfAkNsCeymGpf94rz9lh9bT-_RkY8vh92NrAZuwTiBeH3kDGzW4kf3RU30Kf-jgYb812GX32Gb3r2c6Hrt0jbkN4/s320/SP+L17-19.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ2UpfcpuPuG6ZbTHk7D6hE2GpAA3_KlCUpWWls_5xOtUDisc0kBJGgH_jhc9POhPenUOQ6ozi9w2d8Dj3pzVtZxSSEaKLrPaeVc-JJh3XWd61sVduzcdkw2pRIuFlBNDUcJ9cMFjhp9Y/s320/SP+L17-20.JPG" width="270" /></div><div style="color: #b4a7d6; text-align: center;"><div style="color: #9fc5e8;">My Porcelain Flower & Butterfly Fruitcakes</div><br />
<div style="text-align: justify;">I kept my cakes simple that's how I like them: not only are they easy to slice, there is also far less of the sugary stuff around to distract from the cake. That said, I wouldn't mind making a decorative cake again, this time with a more complicated design to try my hand at. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Have a look at what the other (more creative) guys and gals in my class did! </div></div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTHCMWrn6F4uodWQF0qmFFB7szTEJusrFYDsnDRi-7DQ3DMgSJVK95S_hU34M1J6d9CPQTsbiqzonFrKCqmWhwJNKGp6ZHCCTyKTqYydG996mnK-TrkWoyBnTv5ZBw7pPvGnRJWHI10s/s320/SP+L17-26.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsS5cF4rs7y5vy8gkpMJ8l7kqI5QS4wsTCwWezt-A7ex5OlJYrwkNlpNn_pvcBwB3muI25ltBtgek6HuI8hmKzGy1LL9ln5KELih3tNB5W2wDWDCSqW05pN_XyGxZhRwGH_EZi4g8QsE/s320/SP+L17-27.JPG" width="270" /></div><div style="color: #9fc5e8; text-align: center;">Lily & Sunny's Pretty-In-Pink Creations</div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNwDGzFuAcE_kM6LXje3WLD9fgI6nYff_qH5Pk5t01T_vkn1y6yzn4QdF9CygdRYycosfIht_QFrfd2ao86WY0lpsMQY36xyii78J_zk_z02ExbsoKKKfgFYVZD7oZ1wo26Ast_tKD30/s320/SP+L17-21.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2TyZuZWdNdC0zAhabdEP7_sKI1Wu983lqiFEgGkCC-DuqoZQoPKcuWbeqtd4WQJAsE9BiXe7lFv1Xridn2tzw4LMJNH30HrSKVDVlcJFu-s46BiV9o7VXUvoTHhIU825rKxmjYiPXe8/s320/SP+L17-22.JPG" width="240" /></div><div style="color: #b4a7d6; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnIBmrzJBycn6vAqk5gZLJ4mdcyD4kUDhfDioq3mLblBDmeBwXQ1ii2liXYqrMq0InxrZTIBYEwFsJpMWA4zt07GhDTssuSn27SaLYCbO0DPsbJFrtiLfe0cuY91jfHhdvRBFHwEWDvo/s320/SP+L17-23.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihY8lRIAhwX8gor21u38P7vEVcRtYnpB7BWEZOzUMyzu3Jcqth8NEShug-TjVbXHFeTxMZnifSE4u33CbOm2rkywxtUGfps-YSZLOKDA7eF5F3nq_feiPfBnbYgF2HKZcUT_mezqsLrz4/s320/SP+L17-24.JPG" width="240" /></div><div style="color: #b4a7d6; text-align: center;"><div style="color: #9fc5e8;">Jing's Octopus, Smital's Sleeping Baby</div><div style="color: #9fc5e8;">Erica's Baby Converse, Matin's Sunflower</div><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJgkdUE_1Cd7FHFjqDUReMICfMeO4QOllaiej4yOUMF7Tf14fETJrlPK0xgCY0GCqb58L35iK4KOabbT1jRcfbGGUij05nDRS75CIBLJnuPqbEFgLQARQFe2mHzkDASwQZlyGkeGb0fo/s320/SP+L17-25.JPG" width="240" /></div><div style="color: #9fc5e8; text-align: center;">Jo Ann's 2 Tier Wedding Cake!</div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com2tag:blogger.com,1999:blog-4499792696661615473.post-71069037952366825672011-03-10T22:50:00.463+11:002011-03-16T11:05:17.184+11:00Gateau Traditional Aux Fruits, Royal Icing, Pastillage, Rock Sugar<div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjhUZUv4waicautdz4VKYhKInMilnCYpeczE77uTtKNlAPsvqWZ3C0HLe5FNm2Y99a_-QjB2KvjrP1OBcsaq3BdA7yteMU-FPxemz2oamDPSuNzL6s7oo7BIZ6RVGCxt1e3zy-hz4TQWw/s320/SP+L16-21.JPG" width="240" /></div><div style="color: #cfe2f3; text-align: center;">"Grumpy" Chef Keith</div><div style="color: #9fc5e8;"><br />
</div><div style="color: #9fc5e8; text-align: justify;">It's mise en place day for tomorrow's decorated fruitcake, into which goes an array of sugar tools from royal icing to rock sugar, all made from scratch. Before we commence, however, we first have to make <i>and </i>bake our fruitcake.<br />
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So dense is this cake it requires up to 3 hours of baking time. <i>Mine </i>was such an <b>overdose of liquor</b> that it sat pretty in the oven for <b>3.5 hours</b> before the skewer came out clean.</div><div style="color: #9fc5e8;"><br />
</div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignj4Is7glgKUicgJV84eOZbnLNcqcq5u1olr3uW0LPpfYxNpdWBp9cCtM7h2KBg8vdAuuHtP2pvIsklLyzhNLhKkrTas6VXrQoO6oeIVg9aJt92mJb7PKpaCptT7YJuoJwMRsuRbvlxs/s320/SP+L16-14.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmV0NKW99WYpMDErKyjCKGLgHvN0iVxB-O_MrC2iI_t0FL_BtErJWEwzjl5n0YRxtZyl92BpjSUfNYh0gG6lrjWxnz5RZm4xkM_kV5uICJGoieifA5IQDeA7ZhgQGCF6iJZeAwtj_rYz0/s320/SP+L16-15.JPG" width="270" /></div><div style="color: #cfe2f3; text-align: center;">Creaming Butter, Brown Sugar, Apricot Jam, Golden Syrup, Molasses</div><div style="color: #cfe2f3; text-align: center;">Adding Eggs, Sifted Flour, Bicarbonate Of Soda, Ground Allspice, Mace, Almond</div><div style="color: #9fc5e8;"><br />
</div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEX2V6TsAlnAkThaY46JPZfXRbfFyA6SWA_-lMMmuUIlIzZiOteBbhESHJM5f6TCILxCct-Btrkg4Kna-BzHDvqVL_17YcJ_zlAivl_IVafpjDibUnix02LghexsU82p8qJ9__1mYYFlQ/s320/SP+L16-16.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1U6pjSuCPxHt6HvjTisLL4wdfhSJAkW44vRB7-QCpiuHDyRio3Zwean7HTnOwC-roXrbeQfzDnnkrqpqcpb-TZVhPQI1WDdqLMEkq0UNKWa3yHvq6q-X6-gqr3uDk0r51XSV7c6l1U8/s320/SP+L16-17.JPG" width="270" /></div><div style="color: #cfe2f3; text-align: center;">Stirring In Slivered & Flaked Almonds</div><div style="color: #cfe2f3; text-align: center;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/03/tartelettes-individuelles-aux-fruits.html">Macerated Fruits</a> & Chopped Dried Dates</div><div style="color: #9fc5e8;"><br />
</div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvMiz7F-j_HbfeChudcThb6s_El5SOh8X_Xn1izeWFsljD3LGn_YHadFu-groio9xvP5n7Feq3sGn8G98_6JPmIdbpP0KOdopLlNopwZOtosEXh7Y9__hcJr_twGGOStWl91RnlVe7fk/s320/SP+L16-18.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKJL_KatGuoo2BuH4otOH1vAb6GF1DhtDf3ZpcDIgCy5qNBCo14XSFALcsrmEjmM7aO_riinr0he3ho-5pqgoalpFtTm2Xi-lxdIsjb-8U-cCVKw-3OT2e4JeYFWCRthyTpoenNWin14/s320/SP+L17-3.JPG" width="270" /></div><div style="color: #cfe2f3; text-align: center;">Fruited Batter Pre & Post Baking</div><div style="color: #9fc5e8;"><br />
</div><div style="color: #9fc5e8; text-align: justify;">The smell of brandy from Chef's cake was so strong that I was starting to wonder how mine would turn out: surely you can't have <i>too </i>much booze in fruitcake? (In my delusional opinion, <b>moderation</b> is <i><b>so</b> </i><b>overrated</b>.)<br />
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The cake smelled like Christmas morning, what with the booze, fruits and molasses baking away. Much as I used to loath it as a kid, making fruitcake for the first time had my curiosity piqued and I actually <i>want </i>to try a (tiny) piece now. </div><div style="color: #9fc5e8;"><br />
</div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuLqIG3lhbcHY2VIF6p-PgdaZz3ph372VFXeSRik7fmxt7d4NUAVKLYU9eXp9eb9Fo2RJDrCeTxXQUJMhM1Hg3m_Xdlprsmr-cJrD-W8AGMFrXnqSTuJc2ZNrJPFuBNy5Nbpcf4fWI5ow/s320/SP+L16-2.JPG" style="cursor: move;" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGxK9lQCCaX9Q1Z_TIhDPOnAqteQYS_OeVvvMtQ4zWGKV-tWYu1WJGy32Iy0xLyaFc71qsvVFAZ3cII10aosz_UFVy5iQFtmZxEJFz9ESciirdHrovBjsM3Hg3S-VrZ5OM8hzkIQRkgco/s320/SP+L16-1.JPG" width="270" /></div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;">Pastillage: Making A Well With Icing Sugar</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;">Pouring Hydrated Gelatine Powder & White Vinegar Into Middle Of Well</div><div style="color: #9fc5e8;"><br />
</div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIqIPv7I40u65SbchbV0O7NoNs23jiT5PQplNWsYQYQl3vyCME42hp0aF1_hTlR57-zF4cySQjVBjCIduStKnqjawmuA91im4TzzORjD8bFoJlJoycv6zVUqihz_2KbrqCTI2MXPKy98/s320/SP+L16-3.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKMS2RxWBWRH7gO2CkgIGpk4rss_0KBK_mf_DYk5shyzdFWAHV8QN9nbsDMhKKrM8TCxCmCOYlTj73KgCwY4iHLNmV6xa-P8R0GmklMyUssX-fEN9dkVAVGjwL6eDbINATjgOqedpm9A/s320/SP+L16-4.JPG" width="270" /></div><div style="color: #cfe2f3; text-align: center;">Kneading Till Smooth & Pliable (From The Gelatine) </div><div style="color: #9fc5e8;"><br />
</div><div style="color: #9fc5e8; text-align: justify;">Pastillage is a modeling dough perfect for white wedding cakes or can be colored to choice. Pliable enough to make intricate flowers and figurines with, it can dry up quickly and become hard and fragile, but handled with care and kept in the right (read moisture-free) condition, sometimes with a coat of lacquer or varnish, the sugar in the pastillage showpiece will preserve it till the end of time. </div><div style="color: #9fc5e8;"><br />
</div><div style="color: #9fc5e8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9chGMvXMxuIV-Vmgflv-Lqp3SMDWpeTISeY8mbZNRgd38kb5PUMjn98o30S_Z9wFnpzBKWhpTtLFM5Nh9iEG6lRIUiQhPhNG0PwKJcJNQaTF10Zy2haXXmBe8NDrx7u-1Oq20uOuntc/s320/SP+L16-7.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK3Xm-YxUPSCbyT7KwJXLNQb_urcBjK-5FVIe3P3m2Xej3l3yq0b7fjkByeeDfO5lEwRSZvwX07Jw0f0yvXtVSb7x0VnRCPI58t9i6xBSfZezb3lUcE7C3mHhBS4WNEKD6VfiwwhrgJcQ/s320/SP+L16-6.JPG" width="270" /></div><div style="color: #cfe2f3; text-align: center;">Royal Icing: Icing Sugar & Egg White, Mixed Till Stiff Peak</div><div style="color: #9fc5e8;"><br />
</div><div style="color: #9fc5e8; text-align: justify;">One of the most versatile icings around, royal icing can be drizzled onto cakes and biscuits, piped into intricate flower pieces and used to "glue" decorative pieces onto cakes. Like pastillage, it dries and hardens over time, so keep moisture out and they'll keep forever.</div><div style="color: #9fc5e8;"><br />
</div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjRNnB7Y-18z5CVsci479dgptHAmb5U5cyK0PukBE5-groSq5iNGuriiS1yGgVzlkNf8QmSZy-NFb2ADtvW3Jjew8tM1d5ST9AKamwazVHy94Slph83yu_sLA9bRDfbSgygpc24ylHPI/s320/SP+L16-8.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgua0umCydgsEaGjSVJuYu5kw6oD7EJacUv03s1swdp7if2O4eqb5LGPmjr6pPVtKQv5xUYzkB7EZh-1pSiDwKEpSM8Lpxup_lct1OIWWq08mJjWeV-5rFo01SYuiMUiCUOt0Wp84RyDNs/s320/SP+L16-9.JPG" width="270" /></div><div style="color: #cfe2f3; text-align: center;">Erupting Rock Sugar: Caster Sugar, Water & Royal Icing</div><div style="color: #9fc5e8;"><br />
</div><div style="color: #9fc5e8; text-align: justify;">Boil sugar syrup to 136'C, remove from heat, add a tablespoon or so of royal icing and <b>quickly stir</b>! A chemistry-set reaction will take place almost immediately - the mix will start "erupting" like volcanic lava (don't know why, if anybody does, please kindly enlighten me). The lava will set and can be broken off as needed.</div><div style="color: #9fc5e8;"><br />
</div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzE2HkJe7wXw5wAMpSlMuEWwN_OtUiqVEWIGzGxP8kkwmk-ltWd3aWV0aE9AeEh4PcJh8ESJGU1r1jAwFug8GFISJsQDpUWuscM3LIORQXsi-MPDK_eS1tS7o_578bao0tFZVlxE3_Eo/s320/SP+L16-13.JPG" width="320" /></div><div style="color: #9fc5e8; text-align: center;"><div style="color: #cfe2f3;">Precious Pink Gemstone</div><br />
<div style="text-align: justify;">The basics done, we now move on to make the decorative pieces for our cake.</div></div><div style="color: #9fc5e8;"><br />
</div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmSqMIC6F7Qg-NVgGAMEWuQVTi6G1FNGwJEojsh_-vE0Dj-eofzCndenLWecGYe7AXGpl3d8qSZr0xNf_2EkjsxRwlUcNzfSTKIceTfjkmdN6LuIHtCw8PnoYsYvxCyQiVtgNYXlwIw8/s320/SP+L16-10.JPG" width="270"" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7qeVTRi12SGZiqlRQlyxT_ISN-sJQgEG-rjQhuD8jdWItchTSvzzfg61zK1qPrF4Dp3pqsH4bceOGpTcoEugkNg3GnN4ONDQMH7ZpZPzM7u1xpuXrmoI95Iyt9m1rerlzTKOFeVDvAs/s320/SP+L16-11.JPG" width="270" /></div><div style="color: #cfe2f3; text-align: center;">Stenciling & Air Brushing Decorative Pastillage</div><div style="color: #9fc5e8;"><br />
</div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-0msx-u7ZP4Z88tOB0INSjCzotWDeOw5WUhAD0nrVSNfSGoJqu8db1kliv0DZRHBuJq7W7FPC1hbKvNROPt-caOLpG7apYBxCs7GQZRfRivCFXECTm6L0RgC0efUk9oLF3Lxh4N_2xhA/s320/SP+L16-19.JPG" width="320" /></div><div style="color: #cfe2f3; text-align: center;">Purple Roman Columns</div><div style="color: #9fc5e8;"><br />
</div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmPggyY5PfWW0H1eghYDfM0Cw1D2o1I1fhsRtcfueDIYuktiE3E5gCvDO29P22FPx6TsUWG43Hk54zDOEF1AM0VWV3xZ2aOZ4Bo79bzaXMqOTLupW_rrrl0lD8b1V19WOKpMhhbr7x7g/s320/SP+L16-26.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHFFSvF1XSv7L2wmxP9q1JBg2iCf725ejcY9CPS_HxbD9L2gieT_xhJB6fnLabF461o-_IhNU6bCTKwCQLjkHp856JfI0GWVoF1SOJG8mJJnwC6CSeAYKnIzbIkHuehLJQMFQd08JnGU/s320/SP+L16-20.JPG" width="270" /></div><div style="color: #cfe2f3; text-align: center;">Chef Keith's Flower Blog</div><div style="color: #9fc5e8;"><br />
</div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMNfm8LOukVERJGsTdyZajRaMV2zGOVUpu7nCrYuAZEyjhzoJ-1w87fz-0sCIOgEU9T8j8zi93OdEbkP6gfGgsFsV0MRWOKx7ng8ycuZ6PTbgKi4IN-ltOpLLiAsZx2LvFBda0XQicEk/s320/SP+L16-22.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiipG5Ek3ZhDThUg8U2YniKXSCG1oz3wWCP2i5_UjveAoBow7ss30l5axABi6YbelFPctqHp851UOrbc9KnTwcxL83r3OwkkZzqY40L0gfJUXm8vKgO8aQaxI3xX-afbvEiQxYdYpcRso/s320/SP+L16-23.JPG" width="270" /></div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkFdRzqfF4xZPoM_XAcfB29R8aOl3tm4LuDTSRpU2eH705QfTc-MEFqDpXrtgU-qhWKn1D5GxxJB912OEV7HzketBmm8qE0cfxibkWNJ7A6ihdYPxHY_exDHpe_7VM_HQnWMrJVItreo/s320/SP+L16-24.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvjRIbf87or9bnJ5dmMyGdvqWPuilnER-v6zS55WyGmUbCr1x4j8p0m24_kj5fdptY4DUuP3E5Vlk0JD8wYW8P7pihRo_akpOp9kgjPgLFvGS_gMgrENL17LO017OA3UtevXlS5rYc3U/s320/SP+L16-25.JPG" width="270" /></div><div style="color: #9fc5e8; text-align: center;"><div style="color: #cfe2f3;">Chef Keith Demonstrating Pastillage Lily</div><br />
<div style="text-align: justify;">Some complicated-looking things can be so simple to make it surprises you. Chef Keith showed us how to make a lily with little more than a small knob of colored pastillage and a homemade embossing-board. A nimble hand and a quick twist later, a flower blooms. </div><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXB2KvHuyNdKz17J3qbjLwQtNJrpNJJ9rsXn2oMz-w0iIVg-hcfQg-8fUGmWXSCWnF3_UUlzrEZPVZzqTWZi0GzQc0r2a9lH7MpmGMGbeMZIM-ROioj8Pgk_uLR3g1HUDbK8diP5kvEF0/s320/SP+L16-27.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5NFiMeBLJZXQkAs-iGOHsSiaFjGJG1EQQG_a_3kt9ENOA7rLndYJhlgwasle2xXh3Hen5goPzKT5BVNjle7QIVHMGKebe7nCREwT4vSlY28pJKrYNKrckk3NFoYmFHOlhag1hl-n7GFE/s320/SP+L16-28.JPG" width="270" /></div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;">Chef Keith's Airbrush Circa 1988</div></div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com0tag:blogger.com,1999:blog-4499792696661615473.post-12587196613020459882011-03-03T21:34:00.502+11:002011-03-17T07:10:05.988+11:00Balmain Food Tour: Planet Cake, Victoire, Adriano Zumbo<div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCNK_ueB7lnf1gqcm0mWVCRGqSU_UFj-mKrLynmISPx6kZVAsT3ZgCKtP5NhXS7ktAw1kgV1momEPgO2RtKUR3DsVniHmJLehWbUAO_Rwbp9LI6R4Waj49DTd2H_-Mqpokyn4Vj3-PGk/s320/Big+Day+Out+24.JPG" width="240" /></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"> My Day's Loot</div><div style="color: #b6d7a8; text-align: justify;"><br />
</div><div style="color: #b6d7a8; text-align: justify;">Every term LCB takes its students on a food tour to gain insight into the industry: once was a 2-day sojourn to <a href="http://www.zokoko.com/index1.html">Zokoko </a>chocolate factory in the Blue Mountains (love the BM!), another time to attend a Chocolate Festival in Hunter Valley. <i>Today's</i> trip was a short bus ride to the hippie food enclave of Balmain to tour the neighborhood shops. Compared to past trips, some of us were disappointed with our agenda, but went anyway hoping to make the most out of it.</div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1C6HSidDGww0uAx8uB1LM4hAoBFnMqm8wrPPp2XEnQMK1g9uWl_EdUxHxZSfxbe2vrGEgpb4RU_OR1mP7v49G4BOpKrurws7kfOaydqxDh0dKcfhI5zwICOPKEHvqUWNU6E6GnIJpRA/s320/Big+Day+Out+3.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf1jVa9vtvVe1c6sqMlwwgb0dF5clxn26YPmTOIlQMToWrYJHQ_9B0O4Ceg6H8-PheqYiPbmD6v9R6lvxEDuiHkoLqxRnu5Jbz6jUXGWU8vhTgnga_bEy-nlgJ917Znwa3VamAob5_F8I/s320/Big+Day+Out+4.JPG" width="240" /></div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpG2TEyZlNmo5_AjuUEarIvCcd8L_OGbLeNnTGOroEFSmSVlhs8Z7KoAkvcvZwIrkCUWrQj7QMPoGPWwEz6D0em8-fEyzPUeyYSqUMsiZHAWdxrmoUgeIjcZ5G-OP7cRV7iK2u6DJ6Tu4/s320/Big+Day+Out+5.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimwY4p-1mlSmhP523PsK3nX3gCSybhQ2ewPtgKefvXkSpgjyyNtolzvXijAMHUluTUsyoDB0QNvdvccXo9FuSl3LVM6MzpEpAqJgUWcs_NtyN-idYlvb0eXjQ_9LtEKvJPhG6-283DqB8/s320/Big+Day+Out+2.JPG" width="240" /></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;">Pit Stop 1: <a href="http://www.planetcake.com.au/">Planet Cake</a></div><div style="color: #d9ead3; text-align: center;">From Simple To Stunning<br />
<div style="text-align: justify;"></div></div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinnLJoHqjZEWynU9SA7QoO160E7tLbAgwGOKdk-QLlUfinsW6_fizHIUI6mbUz67lx6JUKG2Q_a74kwCpwMyPIRT6V5xQG7EGIbD3CbufzQOGlz5PEj0W4Yx95qiszL89wgCmcslv-cFw/s320/Big+Day+Out+7.JPG" width="320" /> </div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;">Sweet Cupcakes, Not What We're Making...Yet</div><div style="color: #b6d7a8;"><br />
</div><div style="color: #b6d7a8; text-align: justify;">Planet Cake's gorgeous creations come in all shapes and sizes, from 5-tiered wedding cakes to adorable fairy cupcakes, and we were surprised with a demonstration <i>and </i>a go at making the latter this morning. Nothing fancy, just an easy rubber ducky and rabbit.</div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEL74vj1vQeZCZufshAqbdHpJuh1qvPIFB1MCj5YxnNd30Z01j__LY028Nigv9c50ny0HE6m7onqEKFmNet52SJQCRPwpaoU6RiBt-wcoXCAC7Dwf5HxmuNujlUzU6tZ4LKT5cYMI09KA/s320/Big+Day+Out+1.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkEWjHz-dBEuz5f-gDzyqW_sB3q8djuf5UDSXuRUbigngwo-T6_AnMO7sddNCqbu_E7uJZdjE52a6fq8mHZzE7H0LollMMdiQexXcKYcIJQyKCE9jxBwI9gwD0nQ5mdwEc_AtNfencMQ/s320/Big+Day+Out+6.JPG" width="270" /></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;">Leveling With White Chocolate Ganache, Covering With Fondant</div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQC33EOSKyqZXHVYnCZF1y4FRiXtDW5ZdAnhvAbc9fQrn7_jI9Edb6sy42Ub82jtuNelgoxNAy3uzjwODnzrbaAVkAN0qvcKtUXcycf3ArYgXOmsKatsrgPU7iOM9yGjOlBxyw90lVDEY/s320/Big+Day+Out+8.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMXzhfKCmJPQ-QvhXS12QEmhoSh2MbcMh4ZWxIZfhyphenhyphen_3AEVmHBOYHpYOui80CaqsKhAc3Rbv9lyEMt45E11mtyadV0_VK5pcwDGlD-IpXLSCO51-AYmavLCK0h2kjGYIWDtPZB3MIoxjc/s320/Big+Day+Out+9.JPG" width="270" /></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;">Ducky Head, Body, Beak</div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn2_EX_rXCq9Z1S96S3Mh4dYAAL3uPBobTKKHIvMCK0ub2wU2-C4oo7DJCF-l_R7bxqqlDXJaBSx3__kTCDddAgJrrsGlOrzl0WPQWfBwYWGLVtqoiRnDa9TYfJ-YMb4gnqyvbKwgyo4E/s320/Big+Day+Out+10.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfIou79R8uov4Jjaj10-Hckif0poCYi11RwywSamY7U11NS3Vk869w-2F4uqCykFd-bTCOFlajRjik7hLXJ-Sm1cVuT7PYaoUBDR8ymPYq3Gsxa87djjmu7y9W072wfwWPCtAM4RvR9I/s320/Big+Day+Out+11.JPG" width="270" /></div><div style="color: #b6d7a8; text-align: center;"><div style="color: #d9ead3;">Rabbit Tail, Body, Head, Finished Products</div><br />
<div style="text-align: justify;">My first attempt at food modeling which I found quite easy and fun, not unlike playing with plaster of Paris and Playdoh when I was much younger. This can be a profitable side business, but I still prefer making desserts that is more about the flavor than their sweet appearance.</div></div><div style="color: #b6d7a8;"><br />
</div><div style="color: #b6d7a8; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HJCVRBKNtfVjUdgTf8zUkslL5geXBjYplxxtQOYGiONSf68H9jt2QTukZbPLKm5vCnFRUOGZGsrlI3PIZ2UrIdtbtAcCqvqH5T0diJniie1R2yf-iRVorywip0K_o1z8qEMspBwi2k0/s320/Big+Day+Out+16.JPG" width="320" /></div><div style="color: #d9ead3; text-align: center;">Pit Stop #2: Victoire</div><div style="color: #b6d7a8;"><br />
</div><div style="color: #b6d7a8; text-align: justify;">A short walk later, we arrive at Victoire, a proper bakery and patisserie that's more up my alley. They make more artisan breads (such gems they are) and tarts, but not so much cakes. We went on a quick tour around the kitchen, giving us an idea how a small scale business looks and runs, and what sells.</div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdby2yH9lKndvsrhlk4aIalDF9zS8_t27JAH9oZRmOCzaJuH3vsDP7MAEtp5kDya5VCJFO4XCvx74T5oavrQ6qfpeVy2YY6xl3gti4A-AfRn2ye9DTrUMletmUxG8ACyeaCkRz4r8Ivc4/s320/Big+Day+Out+12.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwd2e9x9LODYNaSjWjcIrDp1aXAVhs-7btD00TSLyU-KCnP4cDtQocgifI3Rd-HursOmfB6t8IX4PbCT6AimtceZtS3ZZ_qP_20qwOgXYsm9-dtbKvpxJNx5OxutgMCIA874UH1HR49k/s320/Big+Day+Out+13.JPG" width="270" /></div><div style="color: #d9ead3; text-align: center;">Artisan Breads, French Pastries</div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4kN3NMHkrBtzo37xD1JWATNuU4LS6eJuiPlMZ5bveBNhnUtFg1QeCpbgmtzftCpd7nCrr13UDV_O3OrMtrp3NAOPrLIagJ1TYa_evWS5VICgDftqZ9YaXSP1l7rTHGtLhiGexIlEFO1k/s320/Big+Day+Out+15.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJox0BWwBTRC7C2SFozhC5CkPnF45eDGMJFvUkDZ8OM9iitOpCMxjKZry7u0kKSgy51cEDGNQTwt-Y5jpo8n3JDGL5k00LgMq7Tu2Va9DqfZwIRShiTjvDib92VN9_ZqAShk3VdmI_Qo/s320/Big+Day+Out+14.JPG" width="270" /></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;">Lovely Tarts Come In All Sizes</div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqr_OIgOy3JNlliZDc-O15UwbVGsLVsPDmmiL6XpnlcaxN2AQBcbJEdZBRHTFj0KyJi4ct8D3mb-27vGY4_t21_lBsUO4l5VWl4vK9wTMEs22KihKcTy9RuUAxD60D9JI5nwmZD2kNQE/s320/Big+Day+Out+17.JPG" width="320" /></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;">Funky Bread Slicer</div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcFrT_XlZHsE8evOzMvXc8L7hcyz3I-bJhhzUqkY1H8KmgY85wz6-zqkScA5l-oMK4Cb4olttfG_lBRtuh9JeOs1HbVH63yt_US0IoeagoKu3MSZUszT3xs8mPRmTRay46Zs_bzOBrOc/s320/Big+Day+Out+18.JPG" width="320" /></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;">Chef Karen's Shopping Done</div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCDnM1X614gA_jYe2w9xScNddD3ZXq07m6zBKibVsZs8dl5BdZLYEiJ0QD1nPNi1kIpGt_cFDCSaNR0lusG0YkXWxU2G4Eu_KGZt_nQUNCCJbeEobCpNeK6jt5MR810k76-i_JXkcRG0/s320/Big+Day+Out+20.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqzq_Mi7WpRrlPf-VKm-uFpfIrV5SAyD8Cqwv8IslW_9B9cSmCEfywVK2Kn5Su1astQAX_x7C5AuzZBh5knLkrSLjAzDGYSqGEBhGAerjRIrSrgjK1iAzXHLKlWMkrnmee8wKWrvQxo8/s320/Big+Day+Out+21.JPG" width="270" /></div><div style="color: #d9ead3; text-align: center;">Amazing Blueberry Tart, Macadamia Nut Brownie</div><div style="color: #b6d7a8;"><br />
</div><div style="color: #b6d7a8; text-align: justify;">Their ever-popular blueberry tart had a mascapone filling that was surprisingly light, gently perfumed with lavender and brightened with a hint of lemon - Genius! Hurry if you wanna try one, they are not always in stock and when they are, they sell out real fast.</div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_JQ7DndUt6iyhQUz4LDTGbL34ylqB8sFY6cXOOjMi_Tlxw1HVpsFwifkShU9gvznwNUw9CgkPyeUK3ypC7hSI_voQjTyPgatoCkvS6T3r3KVapL0TRbq4EdpEYV9tr-7lFdLtisc4wk/s320/Big+Day+Out+22.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqPVZAWEDawHGWaMhcyFXHr2-WzCQx_IcbggiDAz4Qdvl7JZeJCjLLjEXhw-pe5h9F8puuMp8gJmo590DnMXiLxnQ1TSRwVb4TbxTTWNhW-SWE9yf0aKgRpptF9SRwrzpi-TL_OJHHc0/s320/Big+Day+Out+23.JPG" width="270" /></div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;">Pit Stop #3: <a href="http://adrianozumbo.com/">Adriano Zumbo</a>'s "Lab"</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;">Me & Margarita With Chef Luigi-Soprano Talking Business At The Back</div><div style="color: #b6d7a8;"><br />
</div><div style="color: #b6d7a8; text-align: justify;">The latest darling of the Sydney pastry scene, Adriano Zumbo has been blazing the trail in inventive and unconventional desserts from wasabi cakes to corn meringue, but it's his macarons that defines him best; from classic berry flavors to outrageous hamburger and pig's blood experiments, there is no stopping the man dubbed the next Willy Wonka.</div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfimULN7hg0Pe9leKdgr_Hvdt1LWqukknlr4XScT-M2NPZ9QefX0O7Ya_cdEHCivz_2QBBR9OCFeOIUPCzAEKyIs6qow9ogMmQvVhcCcouOrhZhvX2S-56RL9ihWA9pMXCUqrm-UP8tc/s320/Big+Day+Out+25.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0iWskpS3_ieYS5QKwEvfajSrWFgJoV3QYHeRN_kpC-hi7HD1dsGYcvKLCnavU40gODceyHiCiv5bmqN9SzJMdJUSSyPWrmTBMuPYyLrxeGTi9NepJASR1xtANymIG77PAv4pnFVP917w/s320/Big+Day+Out+26.JPG" width="270" /></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;">Pouring Filling Into Macaron Machine</div><div style="color: #b6d7a8;"><br />
</div><div style="color: #b6d7a8; text-align: justify;">When producing macarons by the thousands each day, a <i>piping</i> machine comes in handy, ensuring uniformity throughout the platoon; mix and filling are still and best done by hand.</div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibcktW8M9NYB9fP-z2XLSoqlqKeBsCiRK8r2KzwhjFKkYp_PboY1HyBCIbAgNj5uGfAT5MXnxJNeNh7r4rlv0WOyiFbRti7Ce-5yY1JO7h0F6wXqpsAB4jx8jxhumhWMD4hkL_D-00C9U/s320/Big+Day+Out+34.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrMY_nxfxjSE772wpHlv4g5u7LflrlrTNpWGMkQW2juzuMbuWnDbhNoYgF5BUHrXMXRCjtpbAqEs_E8e5vqpJ3V_HMb8jQLpOD7VN4gqeCclMJKCXjsRJG9UY7RZHBcxZbSJdEd1439Y/s320/Big+Day+Out+27.JPG" width="270" /></div><div class="" style="clear: both; color: #d9ead3; text-align: center;">Macarons & Pastry Production Lines</div><div style="color: #b6d7a8;"><br />
</div><div style="color: #b6d7a8; text-align: justify;">Touring the kitchen, it felt more like a macaron factory than patisserie to me, which was a pity as they make pretty outstanding desserts which I personally prefer to macarons.</div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMY4m579el5ZyZbccn9QlbU5YuUeb3qzWKU4E45Rb_8Nm9TVe3bau4U0sPDgA65wI2Z8YyFUTNqbZIPTUW2gLa3Faz1m3RuQ36GG5yhOXhIM99J4soZXnkKI_OlgCZ3wjsbZ5FJIzN7As/s320/Big+Day+Out+28.JPG" width="320" /></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;">Silicon Molds</div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWdl2K3NoGssMNIiM7306hvqGa8KAoxHTIZbLC3QyqzTfrt6jFp-QTic3iR11E4vgOJxkRv9jvEZVsBZMN6atY9248Me7GRyCArHGBzwMI0ZTYXS8qTZZ4RiBrCjxi0tb669jg_8bVeqM/s320/Big+Day+Out+29.JPG" width="320" /></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;">Instant Noodle Soup? Nope, Guess Again!</div><div style="color: #b6d7a8;"><br />
</div><div style="color: #b6d7a8; text-align: justify;">The chef was making a cake for an special event that day, using instant noodles instead of well, cake. Told you they were unconventional.</div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3k3ff1hHdyiIwhFXRcVmXpdhxFNb9RYzKhoBrMYm_1O5s15siIyUm9QY1G7gxQ6fMNa35jZcGC8y8xaaXcuBnYwBzUYRNlRLJD68aj4ICyc2Z7-shN3cs2JOVDF-MX1ez75157zXeOA/s320/Big+Day+Out+30.JPG" width="240" /></div><div style="color: #d9ead3; text-align: center;">Chef's Creation: Chinese Noodle Man</div><div style="color: #b6d7a8; text-align: center;"><span style="color: #d9ead3;">Looks More Like A Big- Boobed Owl To Me</span></div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1j7yP0kdKpp-vlEmbaCqkZvI1LvCd0hti2g01SaqND6iWDSI7UgrB_K2gTj1qPaK5vX3wFxA1g2_W4RNe1NrXvuHKmRRY2UN9Vfrtc2WergxT8aW2ob3dHt4ArmKe8bcAEXObVgAmNsI/s320/Big+Day+Out+32.JPG" width="240" /></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;">Warming Up The Chocolates</div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_VIys-lg6c5X3kDOhnkSBVJb9OpKHZBh8_uY2tWm8DUxOP6lScNNmKJXo2Oq92UCiJhhVny9ef14HtSLoeGQPPNRb5_SJ5XOVXcBpF8Z0wv8N_bBBIHaRgP3paqdCcv4K7ppjIVD_2U/s320/Big+Day+Out+31.JPG" width="210" /><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMTZVipwzt3hXNxnPEi9YQrr2kRbxYUz-_8EOOtYVEqf_F8KIFFRqGntuB1kuYKx83l7JoUQQYucTynSUKY9k5irfFC6KwIwrAX99ExwTIi6kdLLIijpMoqnsffIDJnEul7QCAn7Y_jI/s320/Big+Day+Out+33.JPG" width="210" /></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;">Automated Chocolate Tampering Machine!</div><div style="color: #b6d7a8;"><br />
</div><div style="color: #b6d7a8; text-align: justify;">No pastry kitchen is complete without a chocolate room, and Zumbo's lab had an entire floor dedicated to it. Employing the wonders of automation once again, they use a machine to tamper chocolate: no more tabling or vaccination by hand. What a great toy to have!</div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyapjpmXGnyOl-F5u-D-N9YJIJN5EhIQ-q1SSIW7iKYR7lEs-6cx-Og9SGmvJHq6l691VP4Z13qemhRo6K2g5z_kl8RSHYQ5ETIGbrXYPoXftbV4B9MP7975am83q_IoguUmJvMC3Znmw/s320/Big+Day+Out+36.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6DNmEjETLGTuBTbrUEIKFoFMEVFvKuQ6u_qtyJRcRSZjM_mq9U0SqyXZ02mIW2Nj34bLcvtKIqO16JzdB3O4u92SxFCtb-5fmezSEyBEID-O4KF4LN79xB4NSd02NL0svz09VZ60lyI/s320/Big+Day+Out+37.JPG" width="270" /></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;">More Desserts, Something For The Road</div><div style="color: #b6d7a8;"><br />
</div><div style="color: #b6d7a8; text-align: justify;">I got a salted-caramel (for the classics) and apricot-rosemary macaron (for the wacky). The former was so-so, but I couldn't taste the apricot in the latter, and the rosemary flavor just didn't work for me.<br />
<br />
So it ain't the Blue Mountains or the Hunter, but it was an overall <i>alright</i> tour that gave us some perspective on how different businesses in the industry are run. I would have appreciated a little more hands-on experience to make this a good tour and not feel like another brunch run in the neighbourhood. Next time, maybe? </div><div style="color: #b6d7a8;"><br />
</div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCXtnbHpjDTdh4e5ehWh2SxahiIB1cl_ZGan99GBI7PtgiAx2Zr-JUbf4Afsbe_poI73S876FRt21c1C40KD4JQy-t_ilpqr8NljdARosya6Vnqc5MZy7hpxzsMPs0ZGvlf71Z1sDcmQ/s320/Big+Day+Out+39.JPG" width="320" /></div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;">Fondant In My Special Box</div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com5tag:blogger.com,1999:blog-4499792696661615473.post-41753642252532746472011-03-02T12:42:00.425+11:002011-03-13T13:39:11.570+11:00Tartelettes Individuelles Aux Fruits, Tartelettes À La Frangipane, Tarte Linzer, Frangipane, Crème Pâtissière, Almondine, Fruit For Fruit Cake<div class="separator" style="clear: both; color: #ea9999; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiriARoBgIKhfeFrso4iS5SDjrX_s-yl88Els1-ncJ-GHr4VwTxCgVb2zWs2B0jtmweqAHMJVO4kVUWKcucLkAW4AIbOjdtTl_MCh2Jwp4xLsSQMukXd2mgLRqzua71oQWimzEqZsYgksk/s320/SP+L15-16.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhswX1wsrzc3CToxRn4RuMATsDAFhGxDZt1lXXaIJIOHf3LaH837XEccoW2BO6PCva9PxbNa5pZRgmVC4VewpPFtF5XnHGmGR4fsVyz5jdhMHjn-pFN-7hhYlUEQpAKNV13fKFChUfZyaQ/s320/SP+L15-17.JPG" width="270" /></div><div class="separator" style="clear: both; color: #ea9999; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQWo0ddopfxtA0BxWuJuNMZnbVuXSuOu_QuLX0Z-39y1H3YZwv-49YgUEo86iDmJlpp4HaqkMylYCLxuWGWTv3QMX6m8uIFGvGwXedouragNTx3XEiJGeNlm4dAHEA6UPrTHTFouhKvg/s320/SP+L15-18.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYjKT6ov7txM4ih11WB4A2Cz5u4Ee3RPA9V2dYKxtqN-zVOi_Q-SleSq7uCzSCCgVhj65zn8B92qHXFLXz3es8_XahYfWrXi1bhpWoxVaTBZ1rcBjAgFf_qtF74hP3DPhRz7ptwUdAc0/s320/SP+L15-19.JPG" width="270" /></div><div style="color: #f4cccc; text-align: center;">Chef Luigi's Tartelettes À La Frangipane</div><div style="color: #ea9999; text-align: center;"><div style="color: #f4cccc;">Tartelettes Individuelles Aux Fruits, Tarte Linzer</div><br />
<div style="text-align: justify;">While the Frangipane and <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/07/tarte-aux-fruits-creme-patissiere.html">Fruit Tartlets</a> are basic assembly jobs, I found Tarte Linzer most interesting, being the <u>oldest-known torte</u> in the history of tortes. First recorded in 1653, this Austrian holiday classic with its characteristic lattice top consists of a hazelnut-based pastry and a filling of berry jam or preserve. Cookie sized tortes are also known as Linzer Sablés.</div><div style="text-align: justify;"><br />
</div></div><div style="color: #ea9999; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFwVwIjsy-uf36z12ZF9p7hfzuSj0TSwwiy0ZKfz6knmNArMDm9xoTU2nbsoXm0MH2w0YyJAAk9itycao_HP41FdjWRC990jUluRedcwBawJdD-UTlWBnAYuce9LMs9H9zdiZqr7UOi8/s320/SP+L15-1.JPG" width="320" /></div><div style="color: #ea9999; text-align: center;"><div style="color: #f4cccc;">Happy Hour Fruits</div><br />
<div style="text-align: justify;">From <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/buche-de-noel-pate-bombe-mousse-au.html">Bûche de Noël</a> to <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/bonbonniere-panettone.html">Panattone</a> to today's Fruit Cake, I do think the semester would better suit Christmassy December then the middle of February, but that's class planning for ya.<br />
<br />
I'm no fan of fruitcake, with its tongue-numbingly sweet raisins, sultanas, currents (yew, yeew and yeeew!), glacé cherries, apricots and pineapples (yuck, yuck and yuck). Brandy is the only saving grace in this onslaught of sugar, so much so I added twice as much Brandy and an equal slug of Kirsch to hopefully drown out the sweetness and leave the mix to macerate over the weekend. I also added more pineapples and angelica to brighten up the dull appearance of the cake. </div><br />
<div class="separator" style="clear: both; text-align: center;"> <img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIIERtYLwteV1UOYyx21Tf4oyTqk7pYzuCc9M45ROqFfCJWSd9jHmPmCeHYtmKiduGQwoOeznpHHChlJ_N1HkRiJPO0g8fexBGsQlpUkPs2_mOo9c5gSLpVSETd_TSCNlDgOA1zM2jiw/s320/SP+L15-12.JPG" width="176" /><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglIimYAiDRwERE3aFyzS3TNrI8H8zjJ0oG2WmRwJ-UgxZp0aGWQg4Fg2RCA0f7b9kj7s2WOFTds7bfFycFrBhR9yex8ZEoGJKFkjNmjn037UGRhdEqcVinfCRp5yArEj98m1pCgMmPSKw/s320/SP+L15-2.JPG" width="176" /><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-JBzmCCKYiBtm9ZFANshP1AVqDuxClP4TQnRMKHrbCO3RjPY7zo_X5A_6SJ8UhAkD4l7QQapPCjpb2ItKqnN8Jc2iF0lL53XPj26KhEchNgdPyS6hZMn0k3jjpBsrGhNi_BfmXVKM24/s320/SP+L15-5.JPG" width="176" /></div><div style="text-align: center;"><div style="color: #f4cccc;">Mise En Places: <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/creme-diplomat-caramel-gateau-st-honore.html">Crème Pâtissière</a>, <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/08/vol-au-vents-brouchees-pithiviers.html">Frangipane</a></div><span style="color: #f4cccc;">Almondine (Egg Whites, Brown Sugar & Flaked Almond Mix)</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgox2XfqjOLSx_9K-OEv3KlUYtRb4NAsnugbzoQbFFpAARnCrjZ34_s9jAmcZHZEXR0p5dCf91D8yKzuNi-eu-wi_13zmACLhKM4Q4QjjJlLKE6zfsrfJWiUf0EBZLlS8lTXHQGVGl1Mf0/s320/SP+L15-4.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmMFdYBeRVzXU3mBMANFznVJV-aov2dg0DsWdZkyhz0CFhjH_PzpDdzAQozj4SLp06_KGRWhCdizuWSVOEzrP5uwSmoznQXb21zza2OwenNN2W01w3lnaSqs_F-ohkgF5EIFMBGdZ6ens/s320/SP+L15-6.JPG" width="270" /></div><div style="color: #f4cccc; text-align: center;">Piping Apricot Jam & Frangipane Into Unbaked Pâte Sablée Tart Shells</div><div style="color: #f4cccc; text-align: center;">Topping Off With Almondine Before Baking </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksBkIkI5VWbaugyYmzZQ4TjHwTGxO9flBib6pRtvQin76nWGhPEHTERonKRhQUvTttEjBa_zOuJ2QabIu5aOHf5y1kGHUig2sd69yNO7jv3Ym94zGGDDWxyUy49B5O18pWaIxkkk9vpw/s320/SP+L15-15.JPG" width="320" /></div><div style="color: #f4cccc; text-align: center;">Touching Up Baked Tartelettes À La Frangipane </div><div style="color: #f4cccc; text-align: center;">With Icing Sugar & Apricot Jam</div><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfhbNLtB7rnsJqsmmRJKo7J-oT-ZPpFggB0cmqQcYacMw6okduwJJrRMPjPBsxZeAkOh9L3Ikk_a25ElrN74X7FjN8lTuv_ilRp2dqIl_Hqi7BwbZ_AX2iglA6da-zeX6qB26yj287eMY/s320/SP+L15-21.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1gwlIyBydNW2o5omDiIAEgzLLDLQZvu_k5qGYLHiiXnOhpIPqO3z2Wu8Cr_kltT3kD-9bg0E9x8dV810QNq8OU4Z9FCQSN4HmOKmqYEY8GqjvDGLAi8svN11_jWNDDLh4R8yAt7jXCjM/s320/SP+L15-20.JPG" width="270" /></div><div style="color: #f4cccc; text-align: center;">Tartelettes À La Frangipane With Icing Sugar (Quite Sweet) <br />
& Apricot Jam (Too Sweet! Way Too Sweet!!)</div><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWZjMvWliMnFil76lpZKycSt4hTCOpAyz4h081LnvAH-s7mdJ3hhNROjN-AQcqYj73NwKjP7mTvYmcGTkHLHeZGuGQ9L3ch9-vSOO-vXctbtLsCvKZEmgZqCYlQ6JA_rJdc_TK8HcqpU/s320/SP+L15-13.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQtQo4AHRBfYpTmFahTvUPZ3EFGGcRvKMEnQPWmmgpq7jS16Bl7dqXi76PB9h0NJulfRAtsCGaN8gcetXc0YItyiT_E2pwEL4OLZlqBRrpd0tvlr27ju56rBTo99J53yfgONnHvAu210/s320/SP+L15-14.JPG" width="270" /></div><div style="color: #f4cccc; text-align: center;">Assembling Tartelettes Individuelles Aux Fruits</div><div style="text-align: center;"><span style="color: #f4cccc;">Filling Baked Pâte Sablée With Crème Pâtissière, Fruits & Dusting Of Icing Suga</span>r</div><br />
<div class="separator" style="clear: both; text-align: center;"> <img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9beZHNRoDksnr6JBIzxG0s9iKtVGLpWNQHS-mIn598hZ7Nia4-MOB980oL-TqWBFqb-sBxyhtUb5ZOthSN2s3JKdqeql1VNHIrXl2EiNIazq3mAosGTvH8pXLs7zWnVwkrCI6n1Vg5NY/s320/SP+L15-3.JPG" width="210" /><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkmUEWn0QQMVmD07axrE_LYXY1iN3lvS-f5ArcGfMzQqKbhrqSgAlloRaonTZc4zX3ql-5_CI_bd-G8W1eiIu3qIofLy5RfJqfudv3AlxXtFI8daI54uCvK26C1slheZtN5_s1T9rUrPs/s320/SP+L15-7.JPG" width="210" /></div><div style="text-align: center;"><div style="color: #f4cccc;">Tarte Linzer Dough Mix, Chilled & Firmed Up For Easy Rolling</div><br />
<div style="text-align: justify;">Butter and sugar are creamed together, orange juice and zests then added to brighten up the flavors, eggs, flour and ground hazelnut mixed in to form the heavy dough with Bi-carb for lift, finally ground cloves, cinnamon and salt to give the Tarte Linzer its distinguished flavor. </div></div><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Dzv_9ECYfblnb5J2JKvlliAGnm8svaWiE4HsJIiNT7Z3I71FvYO4kTNN73LKT8w553wshKBNuNSvUCjv3BQK22SeGVXZGGII1wOwz9WaPf9DAdtJ5EMrIbGu-7ge4SKQHXXs1daifNA/s320/SP+L15-8.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpsyIlygX87THD8IXvn9_nQCK4YhZLUGUFv7l1Ht74Kck18uNRyveA4TxRzrwkTL1ClXkj7YA_geU1AOpOz6rgIrYLGmj4OqepPWqjZclTTXRW6gTULJ81fRtXOwT_tfHMWfE-_Chp0WA/s320/SP+L15-9.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-B72U6FELpxmAlZYHG8Ttn28yl8x5NJZATm11CVa9KcVO-MP2revkTIHg8OSsmBe8RV2hrCpaLLZKy3fiEaaO74a4juxX2GBvHxQWiQkEOS8folKojc8rPlFLtbDeUsISlBgte9LyiM/s320/SP+L15-10.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEDj_lM7m4PvC_eY_k43Y34iJVel2KaVpXPJKe_mKIUVFnORFTPudHtOwy6bWLyinGnB6KEKYHAvpRDe6a4ActQrRMEIgfWeHMCyuTIhfcG41zgZyDCRP5yZy_LWFdh3fDuMTLwgA1hBM/s320/SP+L15-11.JPG" width="270" /></div><div style="color: #f4cccc; text-align: center;">Rolling Out Tarte Linzer Dough, Lining Tart Case & Trimming</div><div style="color: #f4cccc; text-align: center;">Filling With Raspberry Jam, Topping With Dough In Lattice Pattern</div><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CdmRoEQ0wflwclneM9wMHZzD9xnc2Klt_GX7_9TR4ws6lXxYJZC6UywLF_49Vzip4ji7eIS5zCsffJhx34J6C7lGPywn1weco1zqb93eXGC3XRXnCBpr6y80COjzQGmoAVsZDffz8Iw/s320/SP+L15-22.JPG" width="320" /></div><div class="separator" style="clear: both; color: #f4cccc; text-align: center;">Baked Tarte Linzer, Way <i>Way </i>After</div><div style="text-align: center;"><br />
<div style="text-align: justify;">The guys in class got to the tarte before I could take a picture of the finished products. Seriously, guys?</div></div><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVAvyMeaWu4yns_pOYS1jJkFdISfynzsqQDmIIKyac8nVdSW7zHJDnFbFuOW01jWSfhF5y6GBxhvRt2lCzFrIpnoiKVfBp15spfFqr_NDvQ0G25P1E1CGSS0xv9_FCSuWq3a_48afuas/s320/SP+L15-25.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBM7wIxIvTNdFU_HRZIAZtOm82LnWQNxkR67m70abDXP7ITnJiYGlFgyPi785IH7EkvJHxxj0eSR5wfNVJVHhOssIQGEDoxbeqMboLbo2t2kHgljTksO9e68ERSpbGPSVma7s6mANwlk/s320/SP+L15-24.JPG" width="270" /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuw_k9fy4aboH4xGhA3IRvphn2ltKKjMLcnIjsJIOtS7A92aG3mV1j_I-SEpQRExNLJS2HnabfXREtZMUosykAAlJrFlq4NldMHOSIvygLahYXzKI0JDYhxb1rJogWShjCTYIfhnSrFLc/s320/SP+L15-26.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInV6CLanfqbVGB29vBdA9dKb4eYRpbFmIfKjoCWBkCyyG3PpIu6dN-Fo7AD53htIitnK14fForzFDHOdIKXRyQREH6NIzUboGteWEgaKbXfpRbc71BJDMkGbnZ1d4ysR3QDSvtrBWxK0/s320/SP+L15-27.JPG" width="270" /></div><div style="text-align: center;"><div style="color: #f4cccc;">My Tartelettes Individuelles Aux Fruits, Tartelettes À La Frangipane, Tarte Linzer</div><br />
<div style="text-align: justify;">My fruit tarts could have used more berries, but we had to make do with our ration of 1 punnet which I stretched over 8 tarts. Well if you have lemons... I sprinkled on flaked almonds before baking the frangipane tarts for a contrasting look and added crunch and finished with apricot jam for shine and a longer shelf life. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I like both tarts, the former for its crunchy tart shell, rich pastry cream and fresh berries, the latter for the almond paste, of coz.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This is the first time I've made Tarte Linzer, and unlike the ones I've tried in the past which were nondescript (think boring, dry jam biscuits), this recipe was a revelation: The tarte was moist and fragrant with the cloves and cinnamon, and the jam, not too much and not too sweet, was a beautiful accompaniment. </div></div><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgco9B-sNNyWgd4zT50O7vMn4kOjX-Nsi06mv_ehdcPrLHgoke_Oltbd07-3O_aYoXGmLIDkr2DDKuJlW4aKy9FPorVVSKccQv0Kg6iceh1QDjIvkHFG4lvj383YVgPF5a97jvtbHeAoRA/s320/SP+L15-28.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcY9C-BquGJJzNBfIAjyP-J_ZpCkotiW8S9HK40xOiiewqdIPdJXYQrVDLjhuKoyCxbC3BKuO27gvteyXAuDPV306zIK1wo6VWbqlXeeWcBNSzhH_fi8T79gOwP2WaAGR_QbY2UR34mw/s320/SP+L15-29.JPG" width="270" /></div><div style="color: #f4cccc; text-align: center;">Tartelettes Individuelles Aux Fruits With Dollies On A Silver Platter: Fancy!</div><div style="color: #f4cccc; text-align: center;">Sneak Peek At The Tarte Linzer, Finally :p </div><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4EVuJIEOtrPzRLccG5jPOgqt9AVLtS0b5A_h_pGEaSWy68QZscLeY1I23T4AYGm0nVIiSmiI13zN82uqKL3fFgtbQ5-CcZ4TrQpY33ntuipveQdc8PJraa5j4OtcS0B7wUo3IdMnib0/s320/SP+L15-30.JPG" width="240" /></div><div class="separator" style="clear: both; color: #f4cccc; text-align: center;">After School Snack: A Slab Off My Chocolate Box</div></div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com0tag:blogger.com,1999:blog-4499792696661615473.post-31862630123265980932011-03-01T12:40:00.551+11:002011-03-11T01:23:06.705+11:00Tarte Au Citron, Macaron À La Pistache Et Diplomate Au Citron Et Fraises, Pâte Sablée, Diplomate Au Criton, Macaron À La Pistache<div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEismO4GhThcvMHnUDS9voDaItGkzOV9ICcq2aducgwXvK8KLTtE2QN-Z_4gLS3sSYevoIJ-9VvnF5QUnZsPwI0zdZizAi71aZVxJMeb8mS_eQO95i4ktalJtv4WY8dbgvuVct6upms2BQQ/s320/SP+L14-20.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtc28EuFaDax33rSqtyyGujs5K7r7r08nng_NZAy9fPdCj_3eCzMt5Cfgsrqz_ohzrQHOt8028oijGP2UxHtEQfdJ1i5Or7OhHZSU3jb9ismjb3cZ9HU6GgLFMumjCThVd_AXIv-C6Yo/s320/SP+L14-19.JPG" width="270" /></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSwMt6K3EkEJ588umuix_Xcygwr6p-yq-pluuMvz3U17bdXoTR3SbT-RRETKYIolIlzASG1m0AccnlAlbvNKzSyeSbA_cewzGV8QpWV2TzqXI5LDSETmzGnvAk37Od8gFfk-o_bOWTSI/s320/SP+L14-21.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNGL0MDL97_1-alnEui1VhHUh41bHenFxxt_2BJxsG4bU2wAbysmwOdO_bMSTTS5aDCKfFVHBzU1lSDlBLq9LM95NNe5F4CHZVIiXgIvFGDmqV3XCd6Skal9_R4ZrJ0n1XXUqhaRtB_4/s320/SP+L14-22.JPG" width="270" /></div><div style="color: #d9ead3; text-align: center;"><div style="color: #d0e0e3;">Chef's <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/12/chocolate-macarons-piped-shortbread.html">Macaron </a>À La Pistache Et Diplomate Au Citron Et Fraises & Tarte Au Citron</div><br />
<div style="text-align: justify;">We continue the week's individual desserts theme with pistachio macarons and lemon tarts, the former a fancier version of the <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/12/chocolate-macarons-piped-shortbread.html">macarons</a> made in Intermediate Patisserie, and the latter a must-have in any self-respecting patisserie from Paris to Sydney. </div></div><div style="color: #d9ead3; text-align: center;"></div><div style="color: #d9ead3;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJqm4bNPMnj4YbY8thgqvjYZPR2-btSDa46mYvYaO1NovnH2wOJIZfcGml5BTnbcxoBvLgidcm8DeUuj47uhiwBpbBrUekRxxTEJYWaQVXtXU4vwoCCfD-ImsMVkqxfSz-N73NCqXMg_s/s320/SP+L14-1.JPG" width="240" /></div><div style="color: #d9ead3; text-align: center;"><div style="color: #d0e0e3;">Head Chef Andre Making Pâte Sablée</div><br />
<div style="text-align: justify;">Chef Andre gives me the jitters whenever he's in the vicinity: I'm either <i>in</i> trouble or about to be when head honchos/disciplinarians are around. ("What have you done now?" sighs Chef Gert once, when I was called up by Chef Andre for not labeling my mise en place correctly. Yes I have been responsible for various classes of misdemeanors back in the day.) </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">That's not to say he's the scary brute and bully some chefs are prone to be. Instead he was an extremely informative instructor, patiently explaining the hows and whys behind a good product. When I <i>did </i>stuff up in the kitchen (more on that later) instead of ripping up his chef's jacket in green rage, he repeated the process with me, explaining where I went wrong and how to fix it. I like him. I respect him. But the delinquent in me still fears him and I have to stop myself from making haste in the other direction whenever he's in sight. </div></div><div style="color: #d9ead3;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mG0-Gfs6nCDL0Xnyu3H2FpUmmqe728v8VL0oybCxhNOPrMSxrVeMOr_rOyOB8IqbdyzpsZeXDwRpPSUBpk47yHoH-E3qcuLm6hQNJjDsAEzsKYKKNqjopYlzjAwOglv9CZ5V4q-eyaU/s320/SP+L14-2.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH474fppiTOEXuU8GRgjD2P8z7SO4Sa4zNviChagObWU0PN8BVcLc_UVHknsG19dSnplA3ugs9tLXpraRZM54Es1UZ89C_zul8z4VqspYXzzJqIa-emy3roFVWwNL7YvuknooJRx8_El0/s320/SP+L14-6.JPG" width="270" /></div><div style="color: #d9ead3; text-align: center;"><div style="color: #d0e0e3;">From Dough To Tartlet Moulds</div><div><br />
</div><div style="text-align: justify;">Pâte Sablée is a "<i>short" </i>sweet paste pastry similar to the one used in <span class="Apple-style-span"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/09/pear-bourdaloue-baked-rhubarb-french.html">Pear Bourdaloue</a> (one of my Top 10 fav desserts). As the butter is rubbed into the flour, it<i> shortens </i>the protein strands, preventing gluten from forming and ensuring a crisp, crumbly tart when baked.</span></div></div><div style="color: #d9ead3;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_JBvnu8nv6oMJAIiRWXpm2WZh_xxxfCzNJdEtGHAYdhorAt6XqgDQ0EfcOgMoGQWRSjmMOk0HU7SvPh_h5eJfSRJreJPL51DYisTqNDaZQdJxGeZqCqM8q9_2aYj028umG1GQXGaf-BE/s320/SP+L14-7.JPG" width="320" /> </div><div style="color: #d0e0e3; text-align: center;">Ready For Blind Baking</div><div style="color: #d9ead3;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgu4__h4cFoNd1EX3jTIJfbmjToVvm0Cfd61ckNYpPTmCNTM6H3yV7saL-54z3bzgMe34EE6v2wq1DmXfExGAkFmKfOeT_VQG9LEz7BK10PJOkT4nvli7GByC-u3SAgttpWkMVe-yerV0/s320/SP+L14-3.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiicWnX41dO2CsD99U6IidI0PnCYwSOiBnvav8y3EuNl2x6iTmu5v0i5zHuac1qNuTAIamo8OaR2Wa7os_7K-3QHGVmEs0SL3TKEC9HPka9FjItLOaUwULS8S9K0g02RyHP2ml7cs412SA/s320/SP+L14-4.JPG" width="270" /></div><div style="color: #d9ead3; text-align: center;"><div style="color: #d0e0e3;">Mixing French Meringue For Macaron, Massaging Down Meringue Mix</div><br />
<div style="text-align: justify;">Some experts believe <a href="http://en.wikipedia.org/wiki/Meringue">Italian meringue</a> makes the best macarons, which may be the case, but today's <a href="http://en.wikipedia.org/wiki/Meringue">French meringue</a> is easier to make and when it comes to macarons, it's as much about the technique as it is the ingredients.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Into the meringue goes TPT (Tant Pour Tant: equal amounts of icing sugar and almond meal) and pistachio paste conditioned with some egg whites for a more even incorporation. Here's where it gets interesting: the macaron mix, with the aeration so carefully built up in the meringue, is slowly "massaged" down in a folding-over action, until the mixture is soft, loosened and of piping consistency. </div></div><div style="color: #d9ead3;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijV_6upifJ_Z0Sr6JXG9CL0MgpXPOU8sPon2p655-5m1A5Pt_r33Oqaxaw8gRo8huf4k5PmoMsLi3bgfVOcaYB7rOTlOb1j9clArbGjdMJ68-y4yp4aYa45gJaBlb8oDO3mcocigcLLvo/s320/SP+L14-5.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHls2hzQQbBTyY049J_ubKwsCOzD2To92qt-sTVBO2XcABKSRsJaZRhFAFm6GGKywHHoUJ_A7DtoB7vCom4MLJoUDfyqy2guAsANNlIFnkFvXbZRBe5LOhNGFUFje5t3mppr240K8bOqA/s320/SP+L14-8.JPG" width="270" /></div><div style="color: #d0e0e3; text-align: center;">Massaged & Ready For Piping, Baked Macaron</div><div style="color: #d9ead3;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDsWYsfJ3Ho2pu6evOa5L92WJknBpugV1UYvjjmHI2xfXrhc1tC-23mR1mU7DkpsoIxVD__X3BG_9nSZVhyphenhyphenaQGzNVnoe-Pgyc9S1YCWesqi8XbqpNnPQOha4XHG3K2ukDxsjM94qFEME/s320/SP+L14-15.JPG" width="320" /> </div><div style="color: #d0e0e3; text-align: center;">Smooth, Crispy Shell & Soft, Chewy Middle</div><div style="color: #d9ead3;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheO0N06OueUzqOb8yhS5VbFs9a4qtYnvW2jUZYHgia8DZ8EBPGm93hkI0J7NoToqG9vYNqan7RqMMhLOnzk5t_Xhy4Qn5OesVNdgLYNXl_qhyaCJQIsFZzF6Pdm4AqBH6tzcN6IhCjtRM/s320/SP+L14-9.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPc91MxddmhYJwrpMsOj_xrQQjlHmAknK_6XmA0iCAdVdLtnKzeqlBXS7RadIR9ikuHHtK2eXv9ocE0md_a6_s3NrtPN4kc84nAKcavipIA9AQkPpcJJVxNc9iNdpNqVmXqZg6NhNW88/s320/SP+L14-10.JPG" width="270" /></div><div style="color: #d9ead3; text-align: center;"><div style="color: #d0e0e3;">Bar-Mixing Lemon Curd</div><br />
<div style="text-align: justify;">First made in the 19th century, the very English lemon curd was traditionally served with scones or as an alternative filling to jam in cakes and tarts. This thick, velvety cream is more sour than sweet, so for those of youse who like your lemons, pucker up!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Lemon juice, zest, sugar and eggs are brought to a boil (stirring <u>vigorously</u> to prevent the eggs from scrambling), then butter is thoroughly incorporated with the aid of a hand held mix (so sexy, these gadgets), whizzing at the bottom of the holding vessel to prevent bubbles from forming. The curd is now ready for use.</div><div style="text-align: justify;"><br />
</div></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzviKCnRsClQ9CS9-BNrX6rVyS8e2rg-iBKCf7JAIR6dDn0PxBf-UTAOXRGssuVsJ9e9PtvYA-7PohGPOxKo8R4bYXvaG1Gd_7nqG0I6RAl6oul3540oLirmDBB-dEg_-NcDMi5ph3N8/s320/SP+L14-11.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVGLe4i6Oo3HFAxWENXTbG44Qi2lUn5s8F27QRWnOBPMJW09pn1W4G0v0COMjVu7P_El38Qqxipdm2g50TML1-jn9Jf_V-nKY-fwEYJGXp5BQsA3pMzvBdYSrDcMOwcM6KpnEH5YcQ8M/s320/SP+L14-12.JPG" width="270" /></div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6CzfE_RugOzRiSwjYSLUA2C8lgr1sMrEbQl4oEekDwQ4N38nYkQHyopD8fhMwCAl3DtWiKex4hJ2vWImrXLRbJJ1ZvtR0YORMvdWOB4a8GkZrYvzqUu15wtY3ZA5nCdZdHhwl2DlAcQ/s320/SP+L14-13.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipI7NM9OSwAM9pbAzoRDmgO791DhMZGiXZZ2UxxzXfdN8tp9EUHb2E3uk68EVJwtRydo0qTJ2ckT93u03HPWLUz0aHYniynl60zro_ZXzVcnZj8VNYfXbAP8Bf9JLlBsGctK5rs5TozdY/s320/SP+L14-14.JPG" width="270" /></div><div style="color: #d0e0e3; text-align: center;">Filling Baked Pâte Sablée Shells With Lemon Curd</div><div style="color: #d0e0e3; text-align: center;">Various Finishes: Caramelizing Sugar For Brûlée Crust</div><div style="color: #d0e0e3; text-align: center;">Torching Meringue Top, Piping With Chocolate</div><div style="color: #d9ead3;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqAfjc15iUchBkL1YCiIb0e0jj7shv4B6cWH1jdY15Dj5yIJj0e14OHYO_q4qHb6imHjuWZWy7I8gA_6SnWUFL3D0MstRSKDaIh5Wd6TNkKjzIswyb3iLk-88JZSFFTidZW2lt0nx-iQ/s320/SP+L14-18.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xbW5HSSPIwNiYVPUF0mbCNbwDcYAO-a_OvI2NCXXgzqVD13j0U4vhlzig8rqP4wyLySAf26oajUNlEd5O-zBaUvCCLxNj2ZdyQ4NnAsWTR3_VCS30Cw1lzvSDgCxiqHkhMSAEBD1IVo/s320/SP+L14-23.JPG" width="270" /></div><div style="color: #d0e0e3; text-align: center;">Tarte Au Citron: Thin, Crisp Tart & A <i>VERY</i> LEMONY Curd! >o<</div><div style="color: #d9ead3; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRKDqWRqLpUlssUTZ6tLvDh-U4RFWxnesgdgPjB8KEGRS_WNXdmhwiguAh2RoF_YoknYr-LgW6K6FKs4C-k1FKBUTTvRdHIuFGfFcO38QjTotJk3fYmvhbHgHhrWqFocUFomL_lGH4ZyY/s320/SP+L14-16.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEwX7g-TmkalB4JN5K-bAJm-JFTovMPkrUhaS_X2VCXHl-hhd5rD-sJpJPnemRJo4EsfL1831vxWGtkZ0nNo9kBrnyhuvUFmc2aszKzafus9GQqif-kcdL79qNUyA5ZxGtfpGDPQ4cqa0/s320/SP+L14-17.JPG" width="270" /></div><div style="color: #d9ead3; text-align: center;"><div style="color: #d0e0e3;">Piping Macaron With Diplomate Au Criton & A "Surprise" Jelly Center</div><br />
<div style="text-align: justify;">Like in previous classes, gelatin and whipped cream are mixed into the lemon curd to make <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/creme-diplomat-caramel-gateau-st-honore.html">creme diplomat</a>, a more stable filling that will keep its shape and hold up the macaron "top" when piped in the center. </div></div><div style="color: #d9ead3;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOZYaW3Nhqsqo159rWofQMRZ04easxgDWXOsfQMnjuEjPtN6XrjG8vKy2LOKgWbKjMMPbh1Gy5HD7SuAUXWH1lQjxm54qpal1g0gcIbvKloXXOmC6P6OaKSj6dmYJSDPTlDJXOt83zmU/s320/SP+L14-24.JPG" width="320" /></div><div style="color: #d0e0e3; text-align: center;">What A Mouthful</div><div style="color: #d9ead3;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAqLRNGNcWRPXQQLuuq4jBegPTGkbhyphenhyphenT0G24saNgcBktRWzkhg4cnWJDnuoVCdy29AFbvlAbL02QDsff7WD-Tvlt9l_fm44N_4HKbysXty_eJHC3gVs2ffkfImHFXfwDCSuK5KgZL6K0/s320/SP+L14-25.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2F9vouiIaPvFkrvqbeHXTeILX2OEFBVFO0cZN8sWimeaATpq4CF4T7TTEnlSWMvuZrn8XSny7wrNOqpHQFp8-9t4q-Xw1XjimOKsrmEFswPy6LAnQ8_bJr5Dn_BNbQN0uIAzmhAC15g/s320/SP+L14-26.JPG" width="270" /></div><div style="color: #d0e0e3; text-align: center;">Macaron Dissected: Full Of Flavors & Surprises</div><div style="color: #d9ead3;"><br />
</div><div style="color: #d9ead3; text-align: justify;">I *heart* pistachio anything man, well, except the nut itself. I'm a sucker for its funky green hue and almondy flavor and fragrance, if you do not know by now. The light lemony creme and fresh berries were a perfect match in color, texture and flavor to the macarons, which made them a real delight to recreate in the kitchen today.</div><div style="color: #d9ead3;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi892sN6CEfmb3ydVsJRP2tZlGRjPOxR1-Ln9CLR8wkWomsxt62wIFa6-SCx0OdAnMSZb0UVgrhWvPQBfb497umz_v9w39RfwnAt9Zm0BO8xiB6k-AAe6uvxDoi19GlHKiJh7jCOtwxV_0/s320/SP+L14-27.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEcDYP3h-72E_eTXWrCa-gN5CKrcI11wL9NqTJb8YQjitphVTJDDNZPn0p-pSEsDxUHbtqphn2OjycL9TSWYigmxaXWkbT2ESPC5bgsdh7KXDnjWkFU0lBpqS1_yKOv1OtxRlF1u4zRUY/s320/SP+L14-28.JPG" width="270" /></div><div style="color: #d9ead3; text-align: center;"><div style="color: #d0e0e3;">My Dainty French Bites</div><br />
<div style="text-align: justify;">I'm quite pleased with my macarons, Chef Andre commended the smooth surface, nice foot and bright green hue of my lovely babies (they brown very easily if baked a minute over). </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Remember the screw up I mentioned earlier? In the process of cooking curd I made lemony scrambled eggs instead, which Chef Andre helped me rectify by sieving out the cooked egg bits and replacing the lost volume with fresh eggs before carefully cooking it through again. </div></div><div style="color: #d9ead3;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-jPPKTXWAOzDdxsvt1gm2O2btXIcCD_sBMIHfeMaYgBklCeHPMDdbthpI1PzTg6edMVrUzj3H6bp_xs47HevYeXelKzG9rOipGEUfdzahyfA45CZhsrFPYGgIMQYLVsBiOAZSnI5_mo/s320/SP+L14-29.JPG" width="320" /></div><div class="separator" style="clear: both; color: #d0e0e3; text-align: center;">Stamped (Or Spooned) For Approval</div><div class="separator" style="clear: both; color: #d0e0e3; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #d9ead3; text-align: justify;">My twice-cooked curd was tried and tested by Chef Andre, who found it satisfactory. In fact, the lemony zing was less intense (which I prefer) and the curd had a more well balanced flavor overall. Hmm, maybe that's the key to really good curd, no? </div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com11tag:blogger.com,1999:blog-4499792696661615473.post-74152704122927451452011-02-28T12:36:00.423+11:002011-03-09T10:11:22.440+11:00Gâteaux Au Fromage De Philadelphie, Scottish Shortbread, Glaçage A La Framboise, Royaltine, Raspberry Marmalade With Agar Agar, Raspberry Fruit Paste With Agar Agar, Hazelnut Soil<div class="separator" style="clear: both; color: #ea9999; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPYOAgM8svNA0PdN3illyoWPw0V9JMxLb7rQTn-9XvbQYWyqlNqx2C9DkMz6x0IlICggao1lUbSoH8Wvs3ipcy7B8BfFN4z2bV1OUnbIHMrFKgC85FPJeMwUKSHd0tJDudKzuukgVqOQ/s320/SP+L13-6.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDszu8lPYouIeDaON0H8doS_GuhyaYNLmFx7DtqkLVNc3E8E8Dn2-iEe3H7HLcrcr8_v1mKESxXOiOZlotuhTlUPCCprfQHKDUxgj8dqyO8E6_pZd0K144VBTELODqmUgzChenPraCS7M/s320/SP+L13-7.JPG" width="270" /></div><div style="color: #f4cccc; text-align: center;">Chef Angelo's Modern & Traditional Gâteaux Au Fromage De Philadelphie</div><div style="color: #ea9999;"><br />
</div><div style="color: #ea9999; text-align: justify;">I'm super-imposing Chef's demo pics with my own work-in-progress today. Swapped my schedule around this week, joining a different class and an unfamiliar demo chef which meant I wasn't at liberty to take closeup shots at the bench as I saw fit, least I annoy a group of strangers with my interruptions. With a lack of usable pics, I had to improvise, so read on and let me know what you think.</div><div style="color: #ea9999;"><br />
</div><div class="separator" style="clear: both; color: #ea9999; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobFFbGzRrTwYT2vwce0uxrQ5HsjdM8ivEmuN1gBmHqxotdODQNHAbu9zcrAjoTCJFwd9xz8jZs2CMO4au9qOeCwuCr668ZT-ENFGy1U6EKiERfzAimmKlMuOjFP04zglv5bSOW6yNqPY/s320/SP+L13-9.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO_qOAnUojO4nGWmqPWzKpuzHiNYscEDt1-zK4gTI9XX4tqgaGxVsK-9H2oUWT2E4rLhiyXnK43XwNcD3pdMq5PyBvBq2FcIQUbLA8KDj-SQtWqSD6e1RDJBxcWnJ__hR8Jthyphenhyphen97p1Yv4/s320/SP+L13-10.JPG" width="240" /></div><div style="color: #f4cccc; text-align: center;">Striking Layers & Fanciful Toppings</div><div style="color: #ea9999;"><br />
</div><div style="color: #ea9999; text-align: justify;">The modern cheesecake, first noted (and likely created) by the Greeks as far back as 2000 BCE, was made a household name by James Kraft in 1912 who introduced "Philly Cream Cheese" as a staple ingredient. An indulgent cake with a cookie-crumb-and-melted-butter base and a rich cream cheese filling, today's cheesecake will be constructed along the same lines, with slight variations to each components. </div><div style="color: #ea9999;"><br />
</div><div class="separator" style="clear: both; color: #ea9999; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4cVMX0U3CNZFTJfTRCE3YEjsW9qdbUhFEpquahy3QqB7gPDvPgiRaBkPfUJN-5LeGDkg8P7ojILoQ0As7DK06FKjktuV2wRF-SBQwUM7cA0lyrgRObJ8588lVvT-ZFkOjKkqeoWMHWW8/s320/SP+L13-1.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0uxjtL5Iqyaf4QECFb6zgwDe03f6mwihzz2gHom2q_SsJLJrkQQFGJRBGDlZD9Bc7CgHSfPpF1Th90Aby4duCxAUyarmvIAVwbUw7je-SttPrZFmgy159KtKTxlMUtYwtn4pC7VqTiQ/s320/SP+L13-4.JPG" width="270" /></div><div style="color: #f4cccc; text-align: center;">Butter + Sugar + Flour + Semolina = Scottish Shortbread</div><div style="color: #ea9999;"><br />
</div><div style="color: #ea9999; text-align: justify;">In place of store bought biscuits (I use digestives at home) we made Scottish Shortbread from scratch, cutting the baked sweet biscuit into size to fit the cheesecake mold. </div><div style="color: #ea9999;"><br />
</div><div class="separator" style="clear: both; color: #ea9999; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9JhZYSFHB2mgA-BOGO57e19JJ6TgefUr3u1YsNG_Lx2ihelWe41f3dRnGBmeZRNGJHH6BBXBW5NLTqEhFAWfpqCr-pnQ5bZ_HSRsqb4ce2yATi1WQ9s_svoeSXrzpyPr6A6tj7vVn1SY/s320/SP+L13-11.JPG" width="320" /></div><div style="color: #f4cccc; text-align: center;">My Sandstone Scottish Shortbread</div><div style="color: #ea9999;"><br />
</div><div class="separator" style="clear: both; color: #ea9999; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnZWMYG2PTKxgC8MGYUugDj0OZcIcLtJ77yZM9AX1mB9xPBHj5eVZrxTmDPOCiDJdszDxGL3XVbT-7xXVbw1_q0BfJ1FqMY66kOo94dDnlq1B0iDUM2IlLrU9narYKjeYrS07SNP7pdM/s320/SP+L13-12.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU71neH37NIUBOsShEqtGOb_WSTm38Y1lTy4mwFnM9v1jEU8YcKEZyuz5OvGNaxQXj-VplnIqaKgYOlxqPpVj6gseSCzXizi2Mzq2VyOLlDFd2_vyL39ZtHnf_xB_mpvrZM_SBYfLPUxA/s320/SP+L13-13.JPG" width="270" /></div><div style="color: #f4cccc; text-align: center;">Shortbread Crumbs + Melted Chocolate + Praline Paste = Royaltine</div><div style="color: #ea9999;"><br />
</div><div style="color: #ea9999; text-align: justify;">I had high hopes for the Royaltine, expecting it to be as good if not better than the <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/nougat-de-montelimar-gianduja-marzipan.html">Gianduja</a>, but it lacked the flavor and crunch which the Pailleté Feuilletine brought to the party. No drama, it will be spread very thinly onto the shortbread and be hardly noticeable anyway.</div><div style="color: #ea9999;"><br />
</div><div class="separator" style="clear: both; color: #ea9999; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8RfHTg6YEGl9dvWoZWQML6eqyz4-thUIsYN36MrUCJgnlrLUuFYheqwSCP4ywqUtI1fnXpSGQ5TDnPhHadmrEJ39bEYJUnSVH5YBwozXk2vXlMHVxb-6pRCal77rvU0xJseQx1NaRwM/s320/SP+L13-14.JPG" width="320" /></div><div style="color: #f4cccc; text-align: center;">Spread Royaltine "Cement" Onto Sandstone</div><div style="color: #ea9999;"><br />
</div><div class="separator" style="clear: both; color: #ea9999; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDkdKZIyHniHpgyex3GirHI4NP97NWOVA6eb_p7L2gZiJV5vIRqSQ8IPq_vUdtRrbLBXvmU0RJmD9HU70bubFs4UskxBxry85nqSP12TSbIbEJ3iT38CaBt-yAjnTGjNYrUxLIOPWP_rk/s320/SP+L13-18.JPG" width="320" /></div><div style="color: #f4cccc; text-align: center;">Raspberries + Sugar + Rose Water + Agar Agar = Raspberry Marmalade</div><div style="color: #ea9999;"><br />
</div><div style="color: #ea9999; text-align: justify;">More jelly than marmalade, this middle layer of the cake is set with agar agar, the Asian version of gelatin derived from seaweed extract, suitable for vegetarians who do not consume gelatin for religious and dietary reasons.</div><div style="color: #ea9999;"><br />
</div><div class="separator" style="clear: both; color: #ea9999; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaY1AjfNfD5D7-EeyTwag9Bv6m2R-c5z53Ow4gEXTAp51z5Mot6Y0lL_10cAyCEj9r3ovmDR3cYMDpxLcahqjdvZyV70FzyCNm-Uo9Ek1ukNbbtYg-P5ot5eVDskaDHjLK_3lfW1dzGfo/s320/SP+L13-15.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVN5a2Zr5G1AUO92rQlMsRFAE_9XTA51qtG_ase0sNVQVpPGp1inaNPpTL8O2kagjfQ2fVnqgDgCUasqR_RbmtA1jj07Lmz_fnQ3IpDm-dUzLs0HQTpsuOYpJydqbS8qVm05qKmQTmOEE/s320/SP+L13-16.JPG" width="270" /></div><div style="color: #f4cccc; text-align: center;">(Cream Cheese, Sugar, Raspberry Puree, Gelatine) + Italian Meringue + Whipped Cream<br />
= Raspberry Cheesecake Mousse</div><div style="color: #ea9999;"><br />
</div><div class="separator" style="clear: both; color: #ea9999; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq1HTyXZpL9nChXnjt9E_mUpsFKY_Jy_vxkiUcKDXkRy7rPkf5ZmYj7iN_0pn2vULZJwXQOggtAwrS8dbnSexTczNWwhgLMqNIadK60NRefybN5LzkV8tvDe6pK1BzU_uyxlO8bFZK5FU/s320/SP+L13-17.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPTumZQWpncc5znh9KvMCPxOVMX8W5EGT8ZmVPTbFqDPFAZSOSnkzqOXVR2Y1bJN1Q76dQ5YIp_5yBSwHJVjWY7jrTfK-3SbFL6RdWSAyFtx3GrB648XJ4328DhMWK5BBUQ7lkVV0zQ0/s320/SP+L13-19.JPG" width="270" /></div><div style="color: #f4cccc; text-align: center;">Layering Mousse, Marmalade & More Mousse Onto Shortbread Royaltine Base</div><div style="color: #ea9999;"><br />
</div><div class="separator" style="clear: both; color: #ea9999; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryQtZBC959OHSZwPk_G-_6RWdWMshVbjCHY57ySqpQ01MNOUVi9PUuIRxNEkmnnVdvZL6C9I6kvC_skfs_HXpi8XS_5XanTBKQkJcfN9CESqjryo0WFIOzMWvAndFIdUd9zgmeZGVbNI/s320/SP+L13-2.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOlXElibHQnhsWfV7INoNirjtUk3l1odk2IEuQqYgmpDbOY8uKRl5lAesWFatfiaOnrunJhz_eR-JRLYCZbANIAeed9JQKtQ5k23dlWuz7gDQC3cd6KjRTcm6YZ_Utjz76YTYfUH70Dws/s320/SP+L13-8.JPG" width="270" /></div><div style="color: #f4cccc; text-align: center;">Raspberry Puree + Icing Sugar + Kirsch + Gelatin = Raspberry Mirror Glaze<br />
Malto Dextrin + Praline Paste = Hazelnut Soil</div><div style="color: #ea9999;"><br />
</div><div style="color: #ea9999; text-align: justify;">The glaze is poured on top of the cake and chilled to set. Hazelnut soil was made for demo only: malto dextrin is a dehydrating food additive that turned the viscous praline paste into the sand-like consistency that is becoming all the rage in food decorating these days.</div><div style="color: #ea9999;"><br />
</div><div class="separator" style="clear: both; color: #ea9999; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAnorgKxubc-DXfi9jiDPfOHCQzxpvcdvCpxA_8GcHaZUyo2vXa4iwI8Z00PNDzmC7TcQF56iL6KrzHZFNsq7pcckaZg5Yw-5iZ7ESi07ZDh2Y1f47u4B8t3P0GFfH2Nvnci6B4nJ1D58/s320/SP+L13-20.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdj9Z_IHo_oBdV0SEpxSDUPqO4L9mAHDw1wovkPXd4WWX_GPp7JM_TMdu1Sq9QkITEAJSj2qIJqHMhBoFxstchF20NpJqCrRikUdtGtoCenNLUwokm38peSrp84ZUZAzRagKs4aBURI74/s320/SP+L13-21.JPG" width="270" /></div><div style="color: #f4cccc; text-align: center;">My Gâteaux Au Fromage De Philadelphie Slices</div><div style="color: #ea9999;"><br />
</div><div style="color: #ea9999; text-align: justify;">No thanks to the lack of time, our cake never got the chance to properly set. The marmalade was "bleeding" into the mousse and the glaze was dripping all over the place as the Chef hurried us along to slice and present. Slicing the cheesecake was itself a challenge, the mousse would slide away from the royaltine base, making a clean slice a near impossible task. </div><div style="color: #ea9999;"><br />
</div><div style="color: #ea9999; text-align: justify;">That said, the result was more mousse-like than cheesecake-like: light and airy, sweet and tart in all the right places and in the right amount. A couple of hints though, if you are making this at home: allow each mousse and marmalade layer sufficient time to set, and leave out the royaltine which does nothing for the cake, the shortbread provides sufficient crunch and flavor that marries beautifully with the mousse, making each bite a dream to savor.</div><div style="color: #ea9999;"><br />
</div><div class="separator" style="clear: both; color: #ea9999; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5bXJVlwwZcF4NDWdMKEfw8WSw93tI10fhqjEP_azK_Ohf3YsR4WHgKwm4UpFCqgaZy19lmenB2a5vft1SexT9hpBkm6hp_2eiino5SaTghS1lCuvOYuQMlh5CtdZLihTt-hW6ej5HA4/s320/SP+L13-22.JPG" width="320" /></div><div class="separator" style="clear: both; color: #f4cccc; text-align: center;">Offcuts + Fruits + Jelly = Incredible Eton Mess </div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com1tag:blogger.com,1999:blog-4499792696661615473.post-61115171737617108432011-02-26T21:33:00.854+11:002011-03-03T00:49:04.767+11:00Churros Con Chocolate, Panettone, Ciabatta, Stollen,Tarte Flambée<div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxmIkNYm179QWFPZZfEfKk0SMsTq5yAeV3jKqHjj-OpLzu422jwe5rIj32QNPnY7GWJmI7qGjVZJnGdWIqcSXAjxDI1xHLPvQjeyEPtHjD1KsEwb6-KUayV0XwmxUB6ne5iZGhlDN48dM/s640/SP+L12-45.JPG" width="540" /></div><div style="color: #b4a7d6; text-align: center;">Chef Karen's Impressive Bread Basket</div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiicyFgebGXx1KwSWWm_nZHEdrwa70p4vw3XRnRMDX4e83gTw8sIbZFOhHdYtN0J52wiD98WHvykowPXXxvUvfaWrza5ztK4xH-ImEB1ZLFMQ7RUXHsgNpHGUL5SnFjbIeIYEF7-o-t0lM/s320/SP+L12-44.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLfIrci7IHzz4WboDuh9AH9bjid6P7H0XeUWZGGbjP7t_G9E1l1eYexoN2mnrMQmM5px1eJQi7oFjwDWDggLs8mHv6yltjKfTuQpT75Bw_5_zo_mxbRXN0cgOl_hy9Mm4Bbi3uEtS4efs/s320/SP+L12-42.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4YEbi1pKGl0cpSikZQoKPJBomtcFmWjTD8EkFMeM39b_pScS5f2_XW0bOc-tRvT1kMkFW96FtfJZq2FOOnYcUoh23ED9QExAPWhr2GAZcPzEHVhGbc1wW9RGaJVeDtvjdcKxuvSFxrQ/s320/SP+L12-41.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiZ41zQNGc0H_6VYq9QRkc3-H0qzpDXxFJbeT2ektKKkFyF2YyIDy87mxZxcll4rX5zy8aanoIxIbBH1N52rqIe19BGyaqo3cQfz6c6_98uxPY9WzGY-pvTDuFeXVc8GJ_TkELYvs7vl4/s320/SP+L12-40.JPG" width="270" /></div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWA5AIQgXVhSh684zsgWK1ZYpgpQNziMqckvWQxq0yyJBtZ36hPJE-g4IiAeRy8W7nKdyqyDwF7KaHxxZZxz84FhPgDU6SzkLu8jQudQjh8RUNf2WwxglVMsBICustbpUn63QlE7S3G-Y/s320/SP+L12-43.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjePpu4yxiHtrNzG1icEgo19UCiNPnATmrfXKFhMf2xmPI5xfjOPfnroCRt8pPbi2qs4B0hVFBxlhWltVwRl9xtCL974271n3cdug2QoZu1wO534lLB_BsfDqP5UQXNroIsDeKanOkmNMM/s320/SP+L12-20.JPG" width="270" /></div><div style="color: #b4a7d6; text-align: center;">Tarte Flambée, Ciabatta</div><div style="color: #b4a7d6; text-align: center;">Panettone, Stollen, Mini Panattone</div><div style="color: #b4a7d6; text-align: center;">Churros Con Chocolate<br />
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<div style="text-align: justify;">I took a record <b>53 photos </b>today, courtesy of Chef Karen who read my blog and was so psyched about it she wanted to contribute as much as she could. Not only did she recreate this amazing display in the kitchen (2.5 hours in demo is never enough time) she was also patient enough to let me snap away at her "work in progress".<br />
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Then she thanked me for the nice (and true) <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/09/creme-brulee-with-fresh-fruits.html">comments</a> I wrote about her, which surprised me coz in all honestly we don't give ever our chefs enough credit. I admire their passion and dedication, but do not envy the work they do. Teaching the same lesson time and again, to hundred of international students with different backgrounds, learning abilities and expectations, is no mean feat. Any chef's teaching style and approach may suit some students but not others, as such they're often unfairly scrutinized and get more flake than they deserve. </div></div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWd-cOOE9kDVCClUsDhDHsFiAjm-niZpPv0HtCs7fTnct4gvU0bO_3qTLz76-xxh9lgiPOeohS3yCxssKXw8rSz9CF_PXazEtzVcgm4EXHdjhrE-2FDcgo5Jy7SK8nAuMAkWWxb5eq264/s320/SP+L12-33.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKamxKd9OH15exiHPfM41fwOueUSucxeVXCKRDlCZazJ2im2Jc-1u7JMnOvMQBGBoYhLef2F0QraZ8f_dQkg96FT8kJcacO_XwryIDgHCNs0G8SboYWXRHXWgIqKEeSUPamMykOl2GPak/s320/SP+L12-1.JPG" width="270" /></div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;">Gluten Development In Biga, Sexy Ciabatta Dough</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: justify;">First produced in Liguria, this Italian bread was so named for it's resemblance to the olden day slipper. Into yesterday's <a href="http://www.donttellmymumiquitmyjobtobecomeachef.blogspot.com/">biga starter</a> we added flour, water, yeast and salt, working the mixture till a smooth dough came to be. Gosh it looks so much like a giant ball of mozzarella I just wanted to sink my teeth into it!</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0R4i5no1jGWo4SQ-wybWIXbGeuV46EJzzpoZWwWtYOKL8_E2IB-SG_VVqqMpxobjBtIJ96rYL16-t5iDdb6Sdxific6GGNu7rQZYmQXEVvkDeoIRK0q0UR7qdGIzJldy4yAenLOUAx1c/s320/SP+L12-21.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshZur5-mvLZc0_4C22nPSXh38Ci4LaJejcGsex6JYfGmNDcbzNR9ImpdU5dvdfNCHZN4wXVRQvmaG4rNNa73lPvEHtlgDtLzY7j0s7MBwnnmWrmkJaMa7kxqDEDg2PfVMuGFjF-J-0AM/s320/SP+L12-22.JPG" width="270" /></div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPVZkTaKQArrKJP6RrzXok0qRshmw96gNYclaUOU2o47idy_P4qZT2p27GtXJ-avozHGcKRFjR6dQOW6EQp6JYaOuN6te6ITnyl6viGR7w8nDIrFAlDrv-HBvam662qtwZl-ms0uPOJU/s320/SP+L12-23.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt0nIzduAI54Rh8v8ZVHaikVC_hpa3eyDEQNPeomKD6P_IjQ4Cg2tKfRCPFiZTKyQaB9pPE38CVF9y95RCuXgH-YrSyv8Zb5_DIy0nCQr28ftG9RsetptJFn3OfK6stG6qjSCLM5lRIPI/s320/SP+L12-26.JPG" width="270" /></div><div style="color: #b4a7d6; text-align: center;">Proved Ciabatta, Carefully Portioned Without Degassing<br />
Handled With Care, Final Prove<br />
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<div style="text-align: justify;">The dough is proved at room temperature for 2 hours, or until three-quarters proved. At this stage, as ciabatta dough is a lot more delicate then say, the robust <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/focaccia-baguettes-lavosh-bread.html">baguette</a>, we do not knock the air out. Instead, we handle it as little as possible, gently cutting out slipper-like loaves and transferring them onto silicon paper for a final prove before baking.</div></div><div style="color: #b4a7d6;"><br />
</div><div style="color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWu-qiC4SoVk-XXbCjzelX8BQQ66bvL3KB9OFWPicl1GbWu0_q90EvxjpZ-IJhT1jotjAnnaVx7s7SMXV53-tD11II3tirwZpqWb_xFhvPynBw84dBr704KaG3_stYliWM2tRQ4uKYuiU/s320/SP+L12-24.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw-zJt-oxkxYfmtD8u01CFkdD2A225YDxzIYsn7hxJenOHlGori4XQKjms4joV7S16wM4aDYp0TKtnPcTB-0msQIaRTBqC35sH2bcXAzzLsHoh9RlwO3Im_EXP_52VCI677nJ1bIEZmrA/s320/SP+L12-25.JPG" width="270" /></div><div style="color: #b4a7d6; text-align: center;">Making Tarte Flambée With Extra Ciabatta<br />
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<div style="text-align: justify;">A famous Alsatian dish, tarte flambée is the French take on Italian <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/12/pizza-calzone-chicken-mushroom-pide.html">pizza</a>: In place of the red tomato base is a white sauce made with creme fraiche, egg yolks, ground nutmeg and salt, followed by an oh-so-good topping of fried onions and <b>bacon</b>. And while pizza is quickly baked for instant gratification, the tarte has to rest and prove before it hits the oven. </div></div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvkFfYARy2LPL14ekCVIFyfkUA83QNelLg7yxwe6sxANev2U8IMBC9GegFevyiCbYZl1p66_pbZPnVE2UyMFIR2D8ZJg-F6c_Mzqjf92cnRNQDHBNmzcQNBbenZxKdqMbsoIMc9ziqdE/s320/SP+L12-27.JPG" width="240" /></div><div style="color: #b4a7d6; text-align: center;">Good Things Come To Those Who Wait</div><div style="color: #b4a7d6;"><br />
</div><div style="color: #b4a7d6; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfyHDuiNIWTAGUDbD6fFH8r4OckKcrTUbvcnIcJyZCPQ97MEZ_B1zK-cdjRRjlYUPPo7muIIHrwKWNbKpvwHtWpkMS24TUoKeFroBTXqCn_KF_h-BTCQdu9MSpUeRReRAEpmi3bon5o9s/s320/SP+L12-28.JPG" width="320" /></div><div style="color: #b4a7d6; text-align: center;">Gorgeously Charred Bacon Bits</div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0V45g3Fg-W3hMt0izI0jONbOKU54aFFei17nc3Z3rLhmSljCY8Z0GbGkxkr4IlubOSPLsuBsXJlstH51ACSdbkj9n9z9rW5aOpbkTWNUg-tPo4pHBFEcGdN9sQouGWkDk1UNTl2OoB4/s320/SP+L12-3.JPG" width="320" /></div><div style="color: #b4a7d6; text-align: center;">Panettone Proved Till Double In Size<br />
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<div style="text-align: justify;">The <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/panattone-bee-sting-biga-started-for.html">panattone </a>is taken out of cold storage, left to prove at room temperature until double in size, then into the oven it goes. </div></div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1uVD9MCRh0IJe16vj4kP-5FQOxCEMTRxfwkMejZcbfmrheBhfoIelrf8aYNTU4pw8G7KEEr8lvaj9SwJrK_d9cqwLjRFuiXLyTtcBHOC4aPDna-y5jKiyKzLIhxgV1kVfROBPqJXHE4/s320/SP+L12-4.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEP0aek8m-xskk4acsTldkFGWJTyTL0sNvg7xx-xvJUpR51UqEx0n7ds-FGGsWOJK_gbHfq-9U6Nnha9pCJhoRjzLJscdYNNSeo5D4_ld9xtIrvZE_6XSLrE0vi2PIWFXKGjbjsfiLv_c/s320/SP+L12-5.JPG" width="270" /></div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpR8ObaF31dfBBQUEMp97xbjhX4KcbgQzrb98318UfoFuSDY0J1MjkV_zzlhlUWt8h8TwdtlPXPwmGeLjHGWJWGSRMnEs3JTBmjJ5WzojOJA0WLutBNDiuFxUIvSJjtTUhGbMfCncTIQ/s320/SP+L12-6.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIf3ui1SdWkZDB4q-AuQPBz6wgncHB9xLVU9KzY5k89yGnhKUdXdBhXvjxeWzJpIAeQpgj3ZKHM8P5gE04OnpqekRCA3Klwdf2LrQYqGtcfAtuTLOlhsYhCcHG3wNiT41Gxbwsqh6A7qE/s320/SP+L12-8.JPG" width="270" /></div><div style="color: #b4a7d6; text-align: center;">Baked, Brushed With Butter, Sprinkled With Icing Sugar</div><div style="color: #b4a7d6; text-align: center;">Sliced & Devoured For Breakfast!<br />
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<div style="text-align: justify;">Nothing beats fresh bread straight out the oven. The fragrance of the zesty <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/bonbonniere-panettone.html">macerated fruits</a> hit you first, then warm, moist crumb greets you with every bite. Christmas or not, this is one winning breakfast I'll gladly have any day of the year.</div></div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_YgqQnW5lkBwnKn27_u0qi04C3F7-TAlhhQn9tP9jCiZpC5elHfIWYpAZFmV6nV10DBD4jRKXLRFg0-T3KGvptGE_rd-Jmf-vhC7MTenw6c2-MzKsJMsuyOgSxAZ6t2w1cRqMSIMrO0/s320/SP+L12-9.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0QifaPIXJ3LorMTZYWcfbRCjz96xE2btgL1FzjYz1h-nXnxSQqKmV6TXq19gjKdJPKrgASDu4j0B8bxmaiTD7QKt5FB8U-CfpMPkUci7aqskg_7EDkAhixi_P3R9DZnHVz5W3UEhrYPg/s320/SP+L12-10.JPG" width="270" /></div><div style="color: #b4a7d6; text-align: center;">Cooked Churros Panade, Mixed With Eggs Into A Paste<br />
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<div style="text-align: justify;">Churros is like Spanish doughnut, made better with an accompanying rich chocolate sauce. I'm reminded of the superb Churros con Chocolate I had in <a href="http://heylittlechef.blogspot.com/search/label/Spain">Madrid</a>, crisp churros sticks served with a strong molten hot chocolate, and was aiming for the same result today.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Similar to <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/08/pate-choux-eclairs-creme-patissiere.html">choux pastry</a>, we first bring to a boil milk, sugar, butter and vanilla beans before adding flour and soda bicarbonate to form a panade. Into this we incorporate eggs and egg yolks, an absolutely messy and resistant affair, before it all comes together to form a paste of piping consistancy. </div></div><div style="color: #b4a7d6;"><br />
</div><div style="color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFeBBSLMNZMOwEx2_Jn4lcI1UnAYT-eDN8hLviDSuTa0uDJylb7xGItKXjJzuJjrNUExIwCQ4PneYyMnXTocxE07UZmWoKm_9idncxFd8BrWMSnb9bELPBcA_Pmu_m3yOCceBhkya8oc0/s320/SP+L12-12.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCyvs4vVgGD6aF0TdJMMWYhwilCheqyIazFXgMsU-t_7NxrHPLBTIo6geSYPKjLcNq_zMOUCLqUfSJq3H88oRZtPpUh_MA-wzA3UL1LsreC3i3GyNy33VU2fDhNUYPD6FrYp8-U5LGxE/s320/SP+L12-11.JPG" width="270" /></div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpu3f-u9xb0MJLVBDD3Vz_-0jtobQI0mjGGxLiNX71T9A0E45Zpt8Y_A-mKGi0abYCzMWjbUB_O5-WxVz7XZCFFgQ6ctIspCtcl3FKF5j6xZfl6vJ7Gp5Ji3KdESlZIbPUSFj_LbEoWwA/s320/SP+L12-14.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBp7yT2-d9FYB-uRTQ16HzUz7RNa73AnMOl01OTCA8AA1UhcJXoJ1Yf6WnScKSdXQ_rCbjSEz2CX5eWCqa6zqRJcG_IFdL64oR4aVd96tQXrtPOQUrM0xjqbVvOX9mvx1_KRxnM7X8qh0/s320/SP+L12-17.JPG" width="270" /></div><div style="color: #b4a7d6; text-align: center;">Piped Into Shape<br />
Fried Till Golden Brown & Delicious</div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqo4h40CfdtfDWLjKSyPqAfJZs1jiBpSfgW1nXy11ZKgv3LE5iKUiS6D2MXYLV_H9SKt5Yrl4jJwDbvZM8UMXRAzoN1Td1zbaZJ5Z0Gz1UWrOc1eb7MpYY8tMooB0J7wKFUhecX6n4Kh0/s320/SP+L12-15.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZf1SyMXg9blZEaA3-fXC3VpCsjJJjXkLeAqLdIDYZFlg0wcpFjLEh2CSYbhh91F-9sX3sACMyFRH2jPvmaS4POo46Mf77pKVyhJ-zbSUmqUQBDnjVHtXrYDSAuUNUD8hv81FeTVIf2yE/s320/SP+L12-16.JPG" width="270" /></div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixyP0PVGHFdjYWi6jXVMjqHynvHFW-ujXdIFT_2VbD1hONoeGOOKQ1zFdvyrZM7S2xXfqT2qc8u14OZR_eeNceXYyfwDmc9Pz-g6eAl0b49hRkvakS-WETwHx4M_j2PRuUDOywA-b6lzQ/s320/SP+L12-18.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPChu2BZZVKqouyLguC2lVFnrL2Y-A8681hNzJcoBFCESkOAqwAWFJWOvd-_7e7LY3DQuTqDzkCVJrfaEJThjrPs4W5WKtIHERA00mWOJLpAflRfszNmUIE9Vl1H-m8eSvDaT103Qrab0/s320/SP+L12-19.JPG" width="270" /></div><div style="color: #b4a7d6; text-align: center;">Dredged In Cinnamon Sugar<br />
Dipped In Chocolate Sauce, Delicioso!</div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhEI5ZN2Cdnw798tDJXh9Tu7VMMmJVI1JV5T2jz7bHzGT1jnrL3zwwlHQpWbt6n78Y7slFOLByl3rS6Z9ztEpENWx15cpdneU4wybs9jsbxS6zHTO7JYpT5WX3XOkLNYvrJ0j4x_pJNo/s320/SP+L12-2.JPG" width="240" /></div><div style="color: #b4a7d6; text-align: center;">Stollen Dough For Demo<br />
<br />
<div style="text-align: justify;">I'm glad we didn't have to produce any stollen today, the ingredient list is a mile long and the process takes up too much time. If you would like to give this German Christmas bread a go, drop me a note and I'll be happy to go through the steps with you. :) </div></div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZOCxyajfYszUKHprQMFM9Mbwz4fPZOz6GQ0FfbwaRJAqajTidJCAyc18UwW6X9-KtoHwUpmw8BBJ31nNhZfY-9hNH3s6OylGK4BbVS0azC8pPtUISiZTEv63M-ahqBaUimfeLYFzBc70/s320/SP+L12-7.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__vaOwuYLwJsoVY6ejuJiGI1nKEo5jmy0nrt45GjhfkTT7VF-Yjpp2Qkf8r2t0-4HseGAEDBEE98pBSW468dOLUNOlGLlxn-KfOpaKwfyA6H1kTPsN8Qn0eB9bTwcjU0rLBiyARpZWb4/s320/SP+L12-13.JPG" width="270" /></div><div style="color: #b4a7d6; text-align: center;">Handmade Marzipan, Rolled Into Stollen Dough<br />
<br />
<div style="text-align: justify;">I would've tried my hand at making marzipan if we had more time, it's not something you do everyday. Sugar, almond meal and egg whites are combined to form this sweet paste, which is rolled into a log and wrapped around with the stollen dough. A "foot" of dough is left unrolled and the dense loaf is baked at a low temperature for up to <i>an hour</i> before it is ready. </div></div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrhfIP7pwpkIkQ22wjSSG1E3Xflv66S-0-BtUoSdLrD0dSbM51dpAg-x3lQUub_77dHaUCG6ujZc4qykiqZ-YMm5xKLbhurQf2duPyCvGBiCrtRqnxFWyOCC_tB8LTJOkxiVOSxEVju0/s320/SP+L12-29.JPG" width="320" /></div><div style="color: #b4a7d6; text-align: center;">Already Looking Like Christmas</div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqlBpmyiAO3Qe5PbH2MSAkixEXZwjODb4In5qxB3sjWWmx17W_0UCCNay-vKBd4-uZsT_w5ix-4PIs2z4OXX_P6WsR7hrQyWno105f56ggwrPAaXEr_-FMhKeVvkC0gNSy9ZrJVvnwbU/s320/SP+L12-30.JPG" width="320" /></div><div style="color: #b4a7d6; text-align: center;">Babes On Coffee Break<br />
<br />
<div style="text-align: justify;">Meet Margarita & Sunny, dear friends with whom I struck a cord from the start. From chatting incessantly and exchanging snacks in class to enjoying more than our fair share of wine at the Hunter, my LCB journey would not have been half as fun or memorable if not for their company...I'm gonna miss them when this course is over. </div></div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5_kDyOuMJLujYcuWK6LRSrXdW832vCieE6EO7N3spy_fYI4wayIm48njmT9qi0TnA4usJrRvKX-0FuMQHXnPj5Qi7WZFVG98umWPnsoiH5eAbWpFcrg9heBD6w-mIIJ6u94_vVzt0WY/s320/SP+L12-34.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0y-yKZOG8XGAMaDwf76nLg-5H3pzqKnc28GlMaGWnPEQVxVqRdH2wc4ZFrjTGOTyNtdEBDX1rvTIlt1KGGFcBM0n2qQKijYQzFOo6GLpMcDiv4Js0DC0jwoacvtUmqlJwYVXO1Y2nAQ/s320/SP+L12-37.JPG" width="270" /></div><div style="color: #b4a7d6; text-align: center;">From Ciabatta To Focaccia<br />
<br />
<div style="text-align: justify;">Goodness me, I added <i>double </i>the amount of water that was required for the ciabatta and beat the already wet dough into a slurry before realizing my mistake. But not all was lost: Chef Luigi is Italian and knows a thing or two about breads. With a little more mixing, a drizzle of olive oil and scatter of dried herbs, he turned my lost cause into a traditional focaccia, the softest and moistest kind you've ever tasted. Thank gawd for the Italian Stallion!</div></div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-GOx5E1XWPLBRqvVutY4abwdQWvrSaLOR4kG4l2a4nsvz4ZUKwJYoIIp3UuhaddBtC2G2ODJWTILtV1zQqQctqPmQyxmk7p1ScPpLJ6vrZ8W66fs6oUdfchsx7luMQHMuXjUAWtwSL4/s320/SP+L12-39.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaBZvWe3pIgyEqRbaBDrsCj-3aeQZjGtGNyR7ZP3oY2__9AI4pS_MzN67cGDKLn4SDWq__8hKUwwu2r1pc9VyzvHnA6pVqPPWMmO5HDHjIqdbKEv79BPuK_PElmuHYksMRvVMnlCM-GtQ/s320/SP+L12-47.JPG" width="270" /></div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRUPI_TRh446HpOqGj3fe9qoaPnUOklapp7odbrIMNutmJoSldK3ErS9m49VsKI0VNbN-zllMlVvs4YlY8N5y8hhf933cIk5G4CD7bYhmvMfcX056JMa2hET6QHp2zfIf3j3weJEoHxU/s320/SP+L12-48.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzncVjGO-FtlMIl8AOK5ArbeY6mdPYsB0bsUIReMh77O47N0YH429GrJiVDQvOqO4pLS3D9fzljL9hZuCSw8IXvhAbPdUXuau8L_ntD8zk9q9ZhWry4bDpxhTyGRANQwmUycdF_k7RI8/s320/SP+L12-36.JPG" width="270" /></div><div style="color: #b4a7d6; text-align: center;">My Bread Basket: Focaccia, Ciabatta</div><div style="color: #b4a7d6; text-align: center;">Churros, Mini Panattone<br />
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<div style="text-align: justify;">The focaccia was so soft I could use it as a pillow if it wasn't so perishable, and my small batch of ciabatta, though shaped more like batards then slippers, was soft and springy to the touch. I loved my flavorsome churros even without the chocolate sauce (this is one instance where adding brandy was a big mistake) and the panattones made me feel like it's already Christmas. I can't believe I made all that, today!</div></div><div style="color: #b4a7d6;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYeC3VUD7ftklIwfwi_oZ4JK6y0LUIDvtmVt4EAkdgZh43ivXAzIfQPw4VF4aUkffUM9OPnb86r67eKW5WogplFLAhaoPUcG51KQ61O8314mzlBtVwCjmZRMDImEqIT15f1q9o40yfOrM/s320/SP+L12-46.JPG" width="320" /></div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;">Special Treat From Chefs Karen & Luigi</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #b4a7d6; text-align: justify;">To be getting so much done, we needed an energy boost, so the chefs got some extra ciabatta dough together and made us all pizza. Mama mia! This was one heck of a day, and I loved every minute of it!</div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com0tag:blogger.com,1999:blog-4499792696661615473.post-21361919397758051102011-02-25T21:32:00.432+11:002011-02-27T19:55:52.268+11:00Panattone, Bee Sting, Biga Started For Ciabatta<div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RaqIOyzJahVmBFnDhTcIVJBaAvUN0KHMkdtZZfZAApyue17D_3GWzqXrmLv8NYXDOVYh8m228vjJJewLEVhAILETl1hlhJ4vbz_TWybjG_vD4FWmLO86-rWGWEnQAiEN9lKF6ybxug0/s320/SP+L11-15.JPG" width="320" /></div><div style="color: #ffe599; text-align: center;"><span style="color: #fff2cc;">Chef Gert's Bienenstich</span></div><div style="color: #ffe599; text-align: justify;"><br />
</div><div style="color: #ffe599; text-align: justify;">Bienenstich or "Bee sting cake" is a German sweet bread with a gooey honey-almond topping and a rich buttercream center. According to one legend, the scent of the honey attracted a bee to the cake, and the poor bugger who stood between them was collateral damage. </div><div style="color: #ffe599; text-align: justify;"><sup class="reference" id="cite_ref-1"><a href="http://en.wikipedia.org/wiki/Bienenstich#cite_note-1"></a></sup></div><div style="color: #ffe599;"></div><div style="color: #ffe599; text-align: justify;"><br />
</div><div style="color: #ffe599; text-align: justify;"></div><div style="color: #ffe599; text-align: justify;">Another legend tells of some German bakers in the 15th century who successfully defended their land from invaders by pelting them with beehives, and later commemorated their victory with this sweet creation.<sup class="reference" id="cite_ref-3"><a href="http://en.wikipedia.org/wiki/Bienenstich#cite_note-3"></a></sup></div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQYGa_nEOOqYC9pJv07eomlxFB-bfT-CZveIZVhXLZaPBXofUZ8qGfZbuAZJJ-NkPvUovVHTMYSR8CeMGnH-wXm8fUQEjotF0eDq5ZpoXkn4tdiObYBeRmrlo03stnqhw9zPDSy1MlZ-o/s320/SP+L11-1.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwNE3_9xLz8ahd1hYYY7hBZPiD9w9xINeP7tl7Vc0zGOCSrAco1Qa3HNqUi9VtSCfPM_wfTxalR152XMfSD14T4Hw7fgqftf_q2bnNy6ttnWBRQyu4OqZtDdEr8RcWbROFFGe2X0OtxdY/s320/SP+L11-5.JPG" width="270" /></div><div style="color: #ffe599; text-align: center;"><span style="color: #fff2cc;">Bee Sting Starter & Dough, Set Aside For 2nd Prove</span></div><div style="color: #ffe599; text-align: center;"><br />
</div><div style="color: #ffe599; text-align: justify;">Milk, flour and yeast are mixed to form the starter, and set aside to ferment for about 15 minutes or so, depending on the temperature and humidity of the day. You can tell it is ready when small bubbles appear on the surface. At this stage more flour, sugar, butter, salt and lemon zest are added and the mix is kneaded till a smooth dough comes together. </div><div style="color: #ffe599; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Y8mtnHONtIwh3bcBf3-vbgwKOOlARs-RGNNCbpNhwMOv0J_6YAKxDtsutR6-tDKQddm7nB-9soPdnxmzRqaeXLm9vtMrKg2I93qRqoz9ABxcdM0xSvjxF2Jaf2BsE_HvllCbCFZeq9I/s320/SP+L11-3.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCMbZbydN-dENcmNMoIhSjM3rlfajarGSUDUxQdLvWAj1g3Xd-Lv88LUOnPaFwke4brz_5F_WS0YyBQppLds4JpO2UlXBiAHj-qWrz9g_LPVS953zaejRgmKlvKmvLNa_d7gVqeB3BRM/s320/SP+L11-2.JPG" width="270" /></div><div style="color: #fff2cc; text-align: center;">Cooking Honey Almond Topping</div><div style="color: #ffe599;"><br />
</div><div style="color: #ffe599; text-align: justify;">Butter, sugar, cream, honey and vanilla are brought to a boil, then almonds are stirred in to combine and the topping's done! (It looks and tastes almost like <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/12/croquembouche-part-1-choux-pastry.html">nougatine</a>.)</div><div style="color: #ffe599; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdzPUU6XvI_4Fb4fxSiojjz4BHC2pKU_vkGXgUGG8e5LZWagi0K2H8Cu5nnuWVfSRhMihjBr1vdGgvBvMa47xOS165ONW59f_ulRaPFEcRpNyBSJwFwZUdKqKOlIbriIv9Tl7aIgPpGw/s320/SP+L11-6.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim__klKMh27poEkfd0CcC4puWBbYm3_Uag4zF0fcvArV-_1fNc9E_NaCJ5X1XBvV1TeDjc7oQsG-vDJ3gac978eh1guYYb6lMlXMGuz0WR6SlGZpuWT13_fXEHvO5FNngoi4tW8S0_7jc/s320/SP+L11-7.JPG" width="270" /></div><div style="color: #ffe599; text-align: center;"><span style="color: #fff2cc;">Laying Dough & Topping, Set Aside To Prove Until The Dough Doubles In Size</span></div><div style="color: #ffe599; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjid2y6Qg3UjnpTXx61OKYUxNUwBvggqa0suy79ODUhi77OUgJ3T0F6fzowvbHvhrXNu9a2ldjLuuMYwkjQeizUnX4gfFTQ1VneeMzkoKYuXGo8uY9aFHRjQBSKQxc_5WtFeEDf6MjGA/s320/SP+L11-12.JPG" width="320" /></div><div style="color: #fff2cc; text-align: center;">German BUTTAH-cream</div><div style="color: #ffe599; text-align: center;"><br />
</div><div style="color: #ffe599; text-align: justify;">Similar to <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/frasier-torte-preserved-fruit-peel.html">mousseline</a>: creme patisserie with a healthy pat of butter added for good measure.</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-QyC6mNJ8VUQKMzY5tzdWU1Z2xkRkQiH6HRl07zq24KA-R00JeTHRT7HrQU-mYfggCVaOIhkVQsJyGV3PvTtP9kU1SdFQnFBc4k5kkgv8hX-Eg4uZsUKS8XJDRrPK7krw1qNrtyzUWpM/s320/SP+L11-16.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQaCGaLL63MV1uQv9_Ysb5VKuc6bOelBfdx59ZFW5eQajj2-4B4Vr1JmrMXUMm4-Jf8vjy5DE8pG0-lS5Ww_8YGta_6w9qX2vSmPlh6sUIOysDk3yVt13zuKm8ovoBmQfi_GVICawc3I/s320/SP+L11-20.JPG" width="270" /></div><div style="color: #fff2cc; text-align: center;">Morning Tea</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnWDQVmpP7DsurSpeAE2ENohH2ZmBSHbm3zO7lUIszBNVXCMEne4V11UIiV5Gk0BsLKWJv1x_siM8l__xAUbFLThzsFKT9HLEndn6rzkWerbcWF1emUX3h4Qw0Dz1i6eKIEBqA4MD1mg/s320/SP+L11-4.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSeneSEcgHCQq_CyomAsVG4Ngb0jPiMLGoNH5-9A8N4YB9Za9wtmR5LzX1FKVnYIx9Xo23X65X_ezQn9ZSDPannXg6IaQmS750A9H5ZPR12jOp0dvIqetu_QVjgep_CiJ4T7CrhOj35m0/s320/SP+L11-8.JPG" width="270" /></div><div style="color: #fff2cc; text-align: center;">Telltale Cracks: Fermenting Panattone Dough, The Good Old Fashion Way</div><div style="color: #ffe599; text-align: center;"><br />
</div><div style="color: #ffe599; text-align: justify;">Panattone is an <i>Italian </i>sweet bread originating in Milan and popular at Christmas time. Similar to the Bee Sting, it starts with a starter (pun intended) and the rest of the flour is sprinkled on top, a very old school way of checking for fermentation: once sufficient carbon dioxide is produced, the starter will expand and push through the layer of flour, creating cracks on the surface. Interesting but not necessarily an easier way to check for fermentation, this method is hardly used now in the modern kitchen. </div><div style="color: #ffe599; text-align: justify;"><br />
</div><div style="color: #ffe599; text-align: justify;">Into the dough goes egg yolks, salt and sugar, all mixed in and left to ferment till double in size.</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbJlIg44_3AQtWDtNcIGgjkJ67wWsMMs9GxbzWDry_HuxbQ0XCGh2AjYA0BhrGCU0TShG1tezWWPZFxGVyUtM1hlZEtWkXMVUtMpMHFGK7c8Efi1sZO9oBM0_OknD9h-vEtFnDO7S6iw/s320/SP+L11-9.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzrFYWj1MLTRAERaDmpQnv743KvSRf035OXj8rGmFt8C-knMGTLZbwPniP6ZdMeUYIbL8q6nrdS9hHchzLEMOZ_C6DI7iQ4pO2FEfFm1h0mR9Z_a52l89epPAjSFdBcW8UlGTrB3scAiU/s320/SP+L11-11.JPG" width="270" /></div><div style="color: #ffe599; text-align: center;"><span style="color: #fff2cc;">Kneading Butter & Macerated Fruits Into Fermented Dough</span></div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZsy70nvlYmnUOUBceGZ6y3VFBwMUbQnse6MX5tIzZe9rlC_bD_DYaFVqrQArg4Kty2A-ATFnuQI4SJWbUO1zVL5L8XmOweJyWr1cbfz3uKXyxYH-xqFbLP9BedIbGQWIs-NAETVzoIM/s320/SP+L11-13.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HeOq81OpILGyHVq6NF4mWnsskI_yiJC1Zg6YzgesQfdc2jTUXE_8FqCNvx4xNwc6B0loY4tNhJbobn9iW9Rm72R5Uz9h_dy37_dW9-fWKILl3i5GVW1IRHV4VMu03c4UOEZXaocvj0w/s320/SP+L11-14.JPG" width="270" /></div><div style="color: #ffe599; text-align: center;"><span style="color: #fff2cc;">Shaping Mini & Traditional Fluted Panattone</span></div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2Pe23C4KTQ14xW19QeNLuNc8eX_92oQs-gzv5G01Up2-VhyVIB8ac-sTlydugtKFEWecpjnqO-VkpvIdFiFKdf29uctt2h5eeI22RrQCUWqqmFO04mjCe06FJ1KGljgOd4cwo53DmfI/s320/SP+L11-17.JPG" width="320" /></div><div style="color: #fff2cc; text-align: center;">What's In Store Come The Morrow</div><div style="color: #ffe599; text-align: center;"><br />
</div><div style="color: #ffe599; text-align: justify;">The dough needs to be refrigerated overnight to relax and for the flavors to develop. Rather than wait another day, Chef Gert came prepared with a loaf he baked earlier, which he gleefully sliced up for us to have as morning tea. Bless the dear man!</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG1oi6Wbevs9lLwNSYVhhnDeqK3GeR7M92kO8JwDoAbeKFLVvBEcywn4lo8akAhA6jbUpIIWrIqCjOD10HGwa1E9Nk1ebU6sa6dHJ-Fj8_fqxYvy9jK49712qsEu-M1CI_NiTA3adPdoo/s320/SP+L11-21.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3g3zI-vcQTRDu5Uk8a4q-zbpQXJy1bAaw7OhrfXJJW725lMvz4CnRkSgEzoiSU3G6rZKz-LCDLVNDZRZWgl6PHD_Gw7TRBcXLpCk5dy3dAWmnY7mCDbW44O-XyapQV64H6eKTlXcmiNI/s320/SP+L11-22.JPG" width="270" /></div><div style="color: #fff2cc; text-align: center;">My Bee Sting: Soothed With Buttercream & Left Alone</div><div style="color: #ffe599; text-align: center;"><br />
</div><div style="color: #ffe599; text-align: justify;">I may be a stickler for tradition, but along with most of the class I found the buttercream too OTT for the already luxurious cake. Straight from the oven, it was warm and pillowy soft, with the crunchy almonds and my-oh-my molten sweet honey crust that seeped through the top of the bread, providing extra richness and moisture. Aw man I so *heart* bread, all kinds of bread, from the making to the munching. How can you not?</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4DSImiHWUqHxidR4_BoUUmy7_lbRvNDU_CtxVYIZ3dvFrlNkx6UJILvZfQyfXaN_aOmTLu1A1Yd72TqaK8-v0j_RQ955M7bebeOw75S6A9jXHqVGNAe2G75MydXXqx4vTPaLPNsAkZw/s320/SP+L11-23.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiioNRc-t0IqOqaJDAwmEf6G3lgwapMbDc_6u5GCI4yLKRR_7carjUtw2JUIOOWZJ4JJzQtKCBhb1ShjftIhDfodKQzbJJB5blf8r8a6BmfyBHfVwY92kxANxYddwRIYHCLi2jXyTHFTtU/s320/SP+L11-24.JPG" width="270" /></div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><span style="color: #fff2cc;">The Perfect Snack</span></div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com6tag:blogger.com,1999:blog-4499792696661615473.post-42847522868439739732011-02-24T19:51:00.327+11:002011-02-25T23:57:17.784+11:00Bonbonniere, Panettone<div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTaQp54WnsntHkJNjLR-526h8F_FRdUdbz68Ch-MDamvqxYGI-WYGvqgyatWIDtmEIn0_KH6Q6t4Mo3mbha7aobfNxUmbi6S5aDH1gz4yHF0Ea1FrN6wx2LNhLFxU-UMCRCmMnfz8gHZQ/s320/SP+L10-18.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqr2TJmNG8JtgHlIl5pXpyMZg_MCBFzeoaOZldZs1lx46cpVxM9qF0IkQ4OaBpoSPIcLqrPH3N10cBSwqRYBQ_lTtjiAeZpfstQEKfexJ25ulsBFAhMn_-VA1iKCs1APTxqXpoxgTP__8/s320/SP+L10-20.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXQEbW_P-R9mVfrqefDQP9ZB9l58nNe2rF7-kPsf6jiXDLp2191ZQO84bNtulRdTv-StUr_yf212-xUclw76xqbV4k2_DSBUDnXXRix2J5pj_BS3GJBC2I-7HdY4jTdxAQIoCxbb3QRc/s320/SP+L10-19.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ50xKkwIWpnu5DyUWuxi7SOHVvwfVVQDRXBThoa6amn0EBxnd0yDJxqJ3nboHboex55bvlgsmjTTztNoATZpkGMHCtL0dJ_fiyeRB8TPXDxMVWrUEmvJfBKugTBtA7UB6HDdG5dbwess/s320/SP+L10-13.JPG" width="270" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;">Chef Keith's Elegant Bonbonniere With Chocolate Rose</div><div style="color: #ffe599;"><br />
</div><div style="color: #ffe599; text-align: justify;">Today's class was more technical than usual: we made bonbonniere, a small fancy box filled with bonbon, or candy. Ours was way cool, made <i>and </i>filled with, you guessed it, <b>chocolate</b>!</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQbgY2TsGNQI_lF4tn_zkTaEhShKB7VUdrce0S4Oiq7sBm531ibju6YGESdzCB1S8jshEu86p98QWjO-wm58RGQdsurCDPa5zTSzOpieTjxTwTjMjkSuLq_yBQcG2zLkw-EnKfqR9nDk/s320/SP+L10-2.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-0HS4CQSLXgW1o0w0thjFC-qTHXPu0mwzgOyUhqWX542M-M1jk6XxyDRnMzHE1LhBFOhq5-8GOFedxF06U-dbOtivAAhbM4wzZOSwekjExWWfGZBaG9_jBNxXIiEzuQfvMEgyAntQZ0/s320/SP+L10-1.JPG" width="240" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;">Tampering Chocolate: The Many Faces Of Chef Keith </div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: justify;">For the box to set properly, the chocolate first had to be tampered well. Now that I've done it <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/moulded-chocolates-caramelised-fruits.html">a couple of times</a> without stuffing up, this step doesn't petrify me as much anymore. </div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpdSIIDFcOQtru5L2UvoQu85NuJCYzyJKWGTMOrvmnyTQbO1kYfy3IR6wvZ6z7P7FRX4hmmw7YEfZ_wKR2ETaCrBKZAD4zAFLOY5euM7N6Vkq8W2m-rclKPfWEITqL6P9SM102qQYxSE/s320/SP+L10-3.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBcLG-IHv6trNZjUhdTq6AAz5hJLjjYCaYPOeDFzUkGt1OBBl4_gyiZYisGf-BPzwH45hI38z1u4ZptEfNGtBE_7EzCwask4EeIAek4BJuqZU0A1wi6GBluFoBSvDElohFNQzbdYuNJw/s320/SP+L10-4.JPG" width="270" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"> Creating Chocolate Rose Petals</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh34n6Oe25AhkioKA-SEojzb5LduzKW_cXsDA4cYPTCsgT8p6Rxr4Cyz3BPeJZ11F0sDcHtZDYPxjCBUEyyhtfdJxpJ-WgZHf2TDsckz610fNrmHlQdiZBdCho2LlfzJ7G_4nNm5W5loqc/s320/SP+L10-8.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqr2TJmNG8JtgHlIl5pXpyMZg_MCBFzeoaOZldZs1lx46cpVxM9qF0IkQ4OaBpoSPIcLqrPH3N10cBSwqRYBQ_lTtjiAeZpfstQEKfexJ25ulsBFAhMn_-VA1iKCs1APTxqXpoxgTP__8/s320/SP+L10-20.JPG" width="270" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;">Building The Chocolate Rose </div><div style="color: #ffe599;"><br />
</div><div style="color: #ffe599; text-align: justify;">Once the petal have set into place, luster is dusted on for a shimmery effect. I like this rose, with its Gothic Corpse Bride / Beetlejuice look and dark romantic feel, it's very sexy indeed! </div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSEXwlEiGKsgv05_dOFmmXo1mjALdvMHUFTcExiaNeKyidc9s_lwb2U6B6ZLQILH6UDUl6Psa94zm8U0i-tQrmuyFC6OgBrWClLXwmlXszH10mulae0R0GLcwHYn4qee7-46BOCjOruI/s320/SP+L10-5.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgve5sHehQf4hiCDEadIx79rBJdCE97066bPk7L4RzxXf8IF_1rsO178fZQz9ZLUvfqkBDThuAdflD1AB6Ckz6y0OpdV14OqvKJP3DqgrQJgplIX2WJiS1zY10GTxIziLbU9cnTc_PhGoo/s320/SP+L10-6.JPG" width="270" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;">Layering Chocolate Onto Transfer Sheet, Cutting Into Shape </div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicg3eLMZvQ1BrWSWLJDLdvIZetsgscg8kg2eeh8TmeJPqep5kZq1U7GXe9qFyf-ceeC_mHHMLuARJBhTKhJwL3rnpkIek-oqS0MF1zH5Coh0OrGeq93Gmu-HRCP32u2gQjBcwPwZWpGY4/s320/SP+L10-7.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPD8o7T46La6P3us6phxrDuUmFZ9MKk76YwQlaAe2GdP5I7jthZiMdy5E2f3mqkrP-iwZSLaJFyL2Stgvq0LwIFqtfMBW5J5RaLNuf2CGbEWc_GAdxdrmEqn_i6V3ozlWVTuOI-pzugio/s320/SP+L10-9.JPG" width="270" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;">Constructing Chocolate Box </div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: justify;">With template as guide, cutting out the pieces and building the box took no time at all. It was gloves on the whole time to avoid leaving fingerprints on the glossy chocolate surfaces. </div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IgMxhhEejrl569xNVm6e3poQW3B2M2Hy88GvdNFOBexHqN3Jg9q2KMwU7r6FDu1FKIXTHRK2gov6MIZtiMYdABOwQhiNePeLxIRqERqRp70TQzdQB4RT421dk43qpXXt7QScSw0V_vN8/s1600/IMG_7658.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IgMxhhEejrl569xNVm6e3poQW3B2M2Hy88GvdNFOBexHqN3Jg9q2KMwU7r6FDu1FKIXTHRK2gov6MIZtiMYdABOwQhiNePeLxIRqERqRp70TQzdQB4RT421dk43qpXXt7QScSw0V_vN8/s320/IMG_7658.JPG" width="320" /></a> </div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;">Macerated Fruits & Nuts For Panattone </div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: justify;">Candied fruits and almonds are mixed together with some alcohol to macerate overnight. The recipe called for 20ml of rum, so I rounded that up to 75ml.</div><div style="color: #ffe599;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ETNf43eMEAIfU98pTR3syeKM5N9wjx7cs-CN_BNO7-dYWc0X8GBg3iwCw3NAmoJhRKVrKcf4oNVoqAeUAeGWdAS2AuqO-842l5KxYILqiY_W5-xg1iBS2_JQ-aYRC1baw4RaM7uF-54/s320/SP+L10-15.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTsqe6KjMoqo8L0riDAUmXt4jHDMCHvTu3UJddqc1VEyifEbqAMXDPFnuP7ucQcTV85xJSKMF7obRGdPkUiioRz-bBjg1Hh78yNrMM-72pjVmoTQgGeOhQyP8ZcWqoTRUqnfo57Qjn8Y/s320/SP+L10-14.JPG" width="270" /></div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGC3TMI4QtQMU69C9q0A889tfXybKkhzAwAXINDlPhlsJ0jKNKAMmmD3pLAteTiUixEkOlDoVhmxadYLkpGeCeEvsxoNxIC7quq1hpEIP6KErimS4NTjx9oG7D5XfC7whRmOzNQse3UMk/s320/SP+L10-16.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-pNUO_YaeIR9P3fEB71Qr7tZAv0HxDL9Y9MTABir_VZuE-_c_O6ksZwZYZhm3PdxpKueS39SxHojfz4ucNDiUJk83ePnClkrHHDNWXonBMh13d_UT4rkj-W4zf6ABtvbxkZ6mpkNTngg/s320/SP+L10-17.JPG" width="270" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;">My Overdressed Bonbonniere</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: justify;">My bonbonniere was <span class="short_text" id="result_box" lang="fr"><span class="hps" title="Click for alternate translations">très</span> <span class="hps" title="Click for alternate translations">bonne</span></span>! Sure the Hawaiian top may clash with the Victorian lace bottom, but hey, I was having a ball today, trying my hand at different decorating techniques. </div><div class="separator" style="clear: both; color: #ffe599; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: justify;">I used the entire transfer sheet for the top and neatened the edges with dark chocolate piping. Not wanting to distract from the cheery pattern, I finished with 2 long simple waves of chocolate ribbons. And rather than leave the sides plain, I piped a lace design that probably belongs more on a wedding cake. </div><div class="separator" style="clear: both; color: #ffe599; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #ffe599; text-align: justify;">Chef Keith taught us how to make mitre, or 45 degree angle cuts, for the sides to join seamlessly at the ends, but I did it the other way around, with the <i>dull </i>side facing out. Doh. Not wanting to lose the shine, I piped white chocolate columns to neaten up the corners. Like I said, this was a class for trying out new things, which I did, and I'm happy with the result. Bonne, mon cherie!</div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com2tag:blogger.com,1999:blog-4499792696661615473.post-3132319630222449292011-02-19T12:36:00.398+11:002011-02-23T17:23:49.146+11:00Moulded Chocolates, Caramelised Fruits & Marzipan, Milk Chocolate Fudge, Preserved Fruit Peel<div class="separator" style="clear: both; color: #ffd966; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH4kWyJknGTzMIYP8X1yl_JAqfxSxyNfmEwT3ymAwH21R_112eRaTGJShBgJcr7Oqk0zxUIUzQbpO0cvyPUGKn0iKkg4qwac-awSoEjvXB-NsKk_jGGUZymZGUHYHNf-3bn0k8flCUC2Y/s320/SP+L9-18.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdj3XkuFB_TphGfNnKV3BSu4HwT4h1oAVkdMDXYlcHrQHuwiJdfbZ9B56KRW_HjsrUJZr93uSMYfHjv7GIoafFgPtiifBot9-y24LECjBHywyb0RZnjw-mzk3OfKdxCEBPfZ7JYZo_Rg/s320/SP+L9-17.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGc6DqT9daeaCs9y8bHr4R4-uptAtl3Aa4EkObXWeyWzDHwxjNvh0sQZxep3aJZrfihy01coADYXMGctljuGxcJwGLffg1_3gCsDIOVxO7JBnBAILQkfVzkVp8hg-LoIaBnwigN1bRBE/s320/SP+L9-19.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLirzoJh-FPffwDCoi0ATeIFuj1NjjTlJ262BCy-35UAYYQ9U4feb9rLdZJ38TLwMgqXZKB5djDaxjRF23DN2u0ari3geYkgWlI0EtRG4-iHfs8BmlAU5YwYxV5qh4uYJU8QsiTqIvmSQ/s320/SP+L9-21.JPG" width="240" /></div><div style="color: #ffe599; text-align: center;">Chef's Moulded Chocolate Treasures</div><div style="color: #ffd966; text-align: justify;"><br />
</div><div style="color: #ffd966; text-align: justify;">We end this week's petit fours theme with, amongst other things, <i>more </i>chocolate! Unlike the <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/09/chocolate-truffles.html">truffles made in Basic</a> with their kaleidoscope of <b>booze flavored fillings</b> (which I <i>lurved</i>) or <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/chocolate-croquembouche-white-chocolate.html">chocolate croquembouche made in Intermediate</a> with their <b>very thick chocolate shells</b> (which I did <i>not </i>enjoy biting through), these babies encased a simple and gorgeous <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/nougat-de-montelimar-pates-de-fruits.html">honey ganache</a> within a thin chocolate shell, though the process was anything but simple:</div><div style="color: #ffd966; text-align: justify;"><br />
</div><div style="color: #ffd966; text-align: justify;"></div><div style="color: #ffd966; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FvTs3HN-1Xl3ckqDeYJK5Ksgms01aXlHyAU4FmfeM1u7FhEJpiKLiBHRltwWrKE1LJwBdKcF9c64hw6EHcQfv0VjCVOPhS3tVCEYo0ZR0vk9Ce2b64E33Sob9mbZoRCx8xgOy2yBojY/s320/SP+L9-5.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9s_PrPc2g8Enh2NbM86OW0XS4CU3tJRHI6WOMU6YH7PhTJVmOEPh8VTRds39buHf28Eq-s34Vv2MG2O3NMU0a-Ns_FiuTmn3B6hYN2GUDwk38IqY5DWjM5qsMvJxyd5bfu5Yers47vfA/s320/SP+L9-6.JPG" width="270" /></div><div style="color: #ffe599; text-align: center;">Chef Karen's Toys: Magnetic Chocolate Moulds & Pattern Transfer Sheets</div><div style="color: #ffe599; text-align: center;">Painting On Food Color For Decoration</div><div style="color: #ffd966;"><br />
</div><div style="color: #ffd966; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguOueDF6SqJtmxM_pXnCvKOJYr0If3EWTpLAG5HK_Ny0cs0KVMhRjI0acsW9rMGOE5PkgKtmFdvMYxHf96ld7zR9ibHUCymWxC32lBDsa_k0AuODMcadSIgPyCnSNhFK1S0ZSjz20YfEA/s320/SP+L9-10.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymI2fbhVbcsd507p-qjxuy6SdstsP-wRHmtjsl5pZaNjmEt7YIlwnfJn5MPVDfsX5mCROJLdvNjnzyrnHueNW3490p1H91UabMXPQ8mqheiMFvX5ln_LwlwmgR6oc-QA8n4kha85gA3M/s320/SP+L9-7.JPG" width="270" /><br />
<div style="color: #ffe599;">Filling Moulds With Chocolate, Tipping Excess Out To Create Chocolate Shells</div><br />
</div><div class="separator" style="clear: both; color: #ffd966; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNUrtRurW6LvRXwckzz5TmbGQr6MCeLiOO8mX5qf4r8kYk-ceJ9QrLWDNkMFPGGz52epn9RPYVuDM7BvlETM9o6xYfu8pFgpbjNtO_c78fhUHruNnnJ6xo_gcuR2yNWeW0htKCmrREbg/s320/SP+L9-8.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzO-bRcTrw4srWrVn3TsF_U7ofPdzmTxrmQnQJPl9oCo958PcqYZORnEAAO2T6kRi5yuAW8RsIfUxPYx0wmSf28XbU5wbhqq6jaf5Bd49bAYChgB3Ap6uKP1GxvJWs_mJnroggAhZAlLQ/s320/SP+L9-9.JPG" width="270" /></div><div style="color: #ffe599; text-align: center;">Scrapping Off More Excess For Clean Finish</div><div style="color: #ffe599; text-align: center;">Piping Honey Ganache Into Shells</div><div style="color: #ffd966;"><br />
</div><div class="separator" style="clear: both; color: #ffd966; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2vXMO7qF9DeYVMR86SofOpu7RDI75YsL11XcwffgynmLF4Hra1T5h5hb2irppt91NnW1sdroMdRKXOy7mRsl_mdhSES0vPB-OSyTLTV1LjEGkcaVkz71b7yBoWOv6AL9un-lIN6Cl9s/s320/SP+L9-11.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKeDvyCKsKDMMB64WUbdyf_rSBK_Hw6ZfUwxpM7fB1j7JAN4OuKu9raWoBYM5pDVYbg24NFoL2lUqfni026jukoAdtzF1XBW-4zgBn09cDpKcovMbAclSnswyS4VOa3ZwooEmtGuj6Rrw/s320/SP+L9-12.JPG" width="270" /></div><div style="color: #ffe599; text-align: center;">Warming Ganache For Better Adherence (To Chocolate & Transfer Sheet)</div><div style="color: #ffd966; text-align: center;"><div style="color: #ffe599;">Scrapping <i>ON </i>Transfer Sheet</div><br />
<div style="text-align: justify;">Moulded chocolates done and dusted, we moved on to much easier tasks, namely:</div><br />
<div style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1DwNoe4fOFaZQCnnDJ82iQGcVOJ07wngePUD17Ixakc13CWZbsQ8Pg-9rgCllrZnKJQBNdUBUKqAHA0z_asPH_diSVoorDSn2qv5PM-N1nKnYzNcUhlAKxahjJhkKtsAlTy4ucfxHs8/s320/SP+L9-4.JPG" width="240" /></div><div style="text-align: center;"><div style="color: #ffe599;">Caramelised Fruits</div><span style="color: #ffe599;"> </span><br />
<div style="text-align: justify;">Literally fruits dipped in hot caramel, of which I'm not a fan. The way I see it, a perfectly fresh and sweet piece of fruit should be enjoyed on its own, not encased in a coat of caramel that cuts like glass when you bite into it trying to reach the fruit within. </div><div style="text-align: justify;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHg9ZLcJdsvdVNHo4_BU_JTDW45HP43kCiaWbTTPAqpiaC4BgKvxxMrkU2jfWCm4vN9OADtTjRjO6vldOrvFcHuEP3FXjDCokgfhHzx69n71_x960SvqaZ0Hmmf8sHBEmcfkcIlIpiWVs/s320/SP+L9-13.JPG" width="320" /></div><div style="color: #ffe599; text-align: center;">Enrobing Preserved Orange Peels In Chocolate: Delightful</div></div><div style="color: #ffd966;"><br />
</div><div class="separator" style="clear: both; color: #ffd966; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_3vN7XbJAkx-CSBu2qXoNIAK4aqXIiqkkj7w7PPwsbqeZcZZ_jaCZYGxHiitldt1ZaIGLzL7FgaSZQsuEwXuH2AJaB6KXgo0OmES2aJ5G2WEExoDkzxcTfGmNaXiRw02Oij7G_7zvbc/s320/SP+L9-1.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4MLfuwnAXROyl2WsG16q2TghbdVvakOs4HohSIiB7hLYXoM_73R6KaFmFOastcUp4aTHOg1WpnKMSmXeidevQM0lwaPMydeIRUQsTVIybGz5pXtP1-DD6ZV22aPXvM04mDhMoI9Yhlc/s320/SP+L9-14.JPG" width="270" /></div><div style="color: #ffd966; text-align: center;"><div style="color: #ffe599;">Milk Chocolate Fudge</div><br />
<div style="text-align: justify;">Unlike the <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/white-chocolate-fudge-truffles.html">white chocolate fudge made in Intermediate</a> which was tongue numbingly sweet, this was slightly more enjoyable, due to the addition of chocolate, what else. Bring to boil sugar, glucose and cream, add to that chocolate and butter, mix to combine and pour into mould to set. Finish with a thin later of tampered chocolate and you're in business! </div></div><div style="color: #ffd966;"><br />
</div><div class="separator" style="clear: both; color: #ffd966; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3Umhp4nlUVwbmKn3mdWLz8JlkkfPmdJ6dpAmPnyx_EXL5xtJtiwijp95p1yVGGorPn8WKlKS3iajmWer6IMOKxqcWCz7feOjv1njEDZ3JyExCfFBYYB1Edz44LbX4SrzHJRqzjnFwss/s320/SP+L9-15.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvPHogaduiUGcQ-tULHlHNmaTsrXleoqteWB-6LRO0ESWfhkWdsIXd2Kihersvh9xQ_XIrn5gBl6i5tzQOgtEtMoVeA0OAqTNNxjdwRZmX_6GRoFZz7d9ToR_z-kY6OTMfY836yPaI9xU/s320/SP+L9-16.JPG" width="270" /></div><div style="color: #ffe599; text-align: center;">Slicing Fudge With Guitar Cutter, Enrobing In Chocolate</div><div style="color: #ffd966;"><br />
</div><div class="separator" style="clear: both; color: #ffd966; text-align: center;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJH7t2USC8Vh0zzyWxhEnkQOvy4dE1Abr9pPAEs62VWiMsocbWEBmVZgCjke2Mr3YdYjvEmR3bj8P6CH90lvM7tdphAvdzqr1CFwbXZsoznDL__lfVG9dJzfWrhxz8blJf35wWfFSnPUw/s320/SP+L9-22.JPG" width="270" /><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6DbSszdqN6lR1JoTuPOGgxVdLh6ZY6Vz9U6frNvVFbjohUK2uC-ywXctixwus7XYJt-fKOrE29tO90bfNQPPqAIH_51sVlUB8kixwkV7VW7FS9vfdPXL1yc9NF0XE_dwXrmLpLlxfeIY/s320/SP+L9-23.JPG" width="270" /></div><div style="color: #ffe599; text-align: center;">Chocolate And Caramelized Fruit Platter</div><div style="color: #ffd966;"><br />
</div><div class="separator" style="clear: both; color: #ffd966; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2QqKOChMJ1IAXxaxxjcoxNyo-UxmzrM4FgIOm4dUZzKH0QozPSml2aC8Y0jJAO5qRxT3HUfjazTnPPs6SlHJVMV7WdZrh87kDpMNYoqXKaoDway1svsypdT1nsyGZmXXHzj23wc-VBc/s320/SP+L9-24.JPG" width="320" /></div><div style="color: #ffe599; text-align: center;">3 Dimensional Beauty</div><div style="color: #ffd966;"><br />
</div><div class="separator" style="clear: both; color: #ffd966; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2o1EbS3i92r5wa14w7CeaRg_IzYs_IS0hRK7iVVnn_9T7l1-LyuJEDZBMpgJNz4DysweVQdI0-QXBIaMG_SjRG1etybXcDtS5eJhHylxWEn1oje8JFhfqaWRTMahyXMwwXgf7BcE3QVc/s320/SP+L9-3.JPG" width="320" /></div><div style="color: #ffd966; text-align: center;"><div style="color: #ffe599;">Surprise Sugar Treats</div><br />
<div style="text-align: justify;">Morning treat from classmate Matin, I picked a green one. (Pistachio! Yum!)</div></div><div style="color: #ffd966;"><br />
</div><div class="separator" style="clear: both; color: #ffd966; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh800yLOXDotIdfj9RFdFKLJyZkP8LPSyskma-1Dmfyx6LpPCEkDRN21cRKUVEdjRAo3rUpnTdwxbgbzxCFBpjP2Pp-Eb2qNFt3T0vDUm_q9R5m4OVwMzMxWL2_0-0mmKj4Gv7AzjLVv8k/s320/SP+L9-26.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOf6tRolANtY4Vawd6s-CUdPu3_ijHQk3VfLWLY38kswU_XNlog39kRGsWehkR52tj1Ow3znH1g5_cQ4CbQ4TArkeoQznT6YOtwYlz-PdotsCtT_FN0WzCijOcpJCWa2yvSedErc16s4I/s320/SP+L9-25.JPG" width="270" /></div><div class="separator" style="clear: both; color: #ffd966; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kofpVVNkBARmexv-9sjhgPWGvoE-juACpaKULmiHrvlQAvTgl5OVu0FjC1E3ARm9cdivKNnzyNfxuZjPJFsx3oBOdaBcCJG9-MbLyTs8qdYJ1KDhp7cClBcih7mn4s73IVJnqqR2bDo/s320/SP+L9-27.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0igCma3MRH6C6G8PCTHQlbdi1InL5md7OXxesim3VsRhV4QSOFDJ25jTchcZK8dG_XY7HC0L28uygH0WQZGzRVG4fvtrgvn7M3QHQ_Dg_JWs49Fn6r3Y-ObB8epgq0cVCiEsgmr0VPc/s320/SP+L9-28.JPG" width="270" /></div><div class="separator" style="clear: both; color: #ffe599; text-align: center;">My Candy Stash: Milk Chocolate Fudge, Caramelised Fruits</div><div class="separator" style="clear: both; color: #ffe599; text-align: center;">Moulded Chocolates, Preserved Fruit Peel</div><div class="separator" style="clear: both; color: #ffd966; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #ffd966; text-align: justify;">I made a couple of surprising discoveries today:</div><div class="separator" style="clear: both; color: #ffd966; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #ffd966; text-align: justify;">1. The preserved orange peel which <i>I just knew I would hate</i> at the <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/buche-de-noel-pate-bombe-mousse-au.html">start of this arduous process</a> turned out to be my favorite! The peel was not bitter or as sweet as I feared (turns out the sugar syrup was mostly there to draw out the moisture from the peel), instead it was only mildly bitter with just the right amount of sweetness and bite in taste and texture that went beautifully with the chocolate shell. I absolutely loved it! </div><div class="separator" style="clear: both; color: #ffd966; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #ffd966; text-align: justify;">2. The hard caramel on the fruits was just as unappetizing as I thought it would be, but when I cracked opened and <i>rinsed off</i> the offending sugar (I'm not one to waste good food) I discovered the fruits had softened from being dipped in lava hot caramel, "cooking" them ever so slightly which brought out their inherent sweetness to a more pronounced level. </div><div class="separator" style="clear: both; color: #ffd966; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #ffd966; text-align: justify;">3. I <u>can</u> tamper chocolate! In the last 3 weeks we have been tampering a lot, and I mean a <i>heck </i>lot of chocolate, getting a ton of practice in the process and today, my tampered chocolate was perfect. And I mean puuurr-feeccttoo! The chocolate on the preserved peels set in less than 2 minutes, and hours later when I brought them home, they were still oh-so-shiny with nary a trace of fat or sugar-bloom. Boo-Yah!</div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com0tag:blogger.com,1999:blog-4499792696661615473.post-27193895065356292192011-02-18T12:35:00.192+11:002011-02-21T17:45:09.167+11:00Nougat De Montélimar, Gianduja, Marzipan Apples & Pears, Preserved Fruit Peel<div class="separator" style="clear: both; color: #a2c4c9; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8SqcncfF8wkZ1TajxiNE7ZYdrzhMY0zUu03Z2HwBz0yoetksExdc0M-5912bmJOvN3JRgxztJBloyZR0i3Kk2b07CJS3yzdCQjRC6QwQnykAd1-FpB-J5dMkr9X8kcRMxN6kn0cD6Ukg/s320/SP+L8-14.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK37QAOEE_Wy1PbexO2KuvNdiOUI8ZVPK3o556R74q2_KT4E4hwAhyphenhyphenC5MdPVsTsa_ufT68kPw6NY8d19iPrm9yqiPD62tJlkZmpA-uc8gEKHGLmdjJrZQ1I7pEojx0rAOKX41qTtIHQC8/s320/SP+L8-11.JPG" width="270" /></div><div class="separator" style="clear: both; color: #a2c4c9; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkYsRU1qJgRYiQzJeQ4JDJrsG8Wn7dK2qJmwljbMc9JGYS_Pb9k59zgFuzNlTuVOZG9se4Q9voFrJ_fhxR82z7yplkoW6kr6-VIUKI2rNkP_K6Jdi1bhIA8r6s8NEIr2zGZUlLS93IsMI/s320/SP+L8-10.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEQP6OsHtpr67nxYNpk2u7kji2ji5ton3xohO0_dYakZ1WHjcX2Lyj2BNMVmsqukLljW3dbp7Luluj-mambTDtS-2si5mwJXUG0_FzWcCjrVnCw5s_HYvw0PuKG_jRCMGh33JLirv150/s320/SP+L8-13.JPG" width="270" /></div><div style="color: #a2c4c9; text-align: center;">Chef's Petit Fours, Marzipan Fruits</div><div style="color: #a2c4c9; text-align: center;">Nougat De Montélimar<br />
<br />
<div style="text-align: justify;">We round off <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/nougat-de-montelimar-pates-de-fruits.html">yesterday's mise en place</a> with a few finishing touches, but first...</div></div><div style="color: #a2c4c9;"><br />
</div><div class="separator" style="clear: both; color: #a2c4c9; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLO1096GwlzH4mysAGP3tcd27nPi-7KaOdcPP7pXyu7xG78TdVJdY0ITxHoSJ4_3DRjzZcSc6RQ0RGCLmpHRA-NHMRmrxQM8hrR_S3SyZQNDgQDauJkyocww42EQL37PeFgRqiCWeLwU/s320/SP+L8-1.JPG" width="320" /></div><div style="color: #a2c4c9; text-align: center;">...A Word From Our Sponsors</div><div style="color: #a2c4c9; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #a2c4c9; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTzJgsIrfmjHbJIJhpZpLvAgkQSOpFSQvXqCgdTNtH_9Efui3G2TS8hjoW9rWDLshO2szPsMkCsyK_sUtXQqq3N_PGxQdzLOXgHn0E0ZUFlGG2QUJGQMv0CleixKwo9mnwFF-lt2YScU/s320/SP+L8-2.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGj8u695GtTimJj8_lFV4dM30HFwNdu2K4drpEgNXdRtcylFCiETU-dby1RWELxKN_2zsdGORCY0ROz0XYKAZV3yh_KlI5r6fW-jwIHAmBpBEJhoDBA7VFr76kbgp-Xv7cig8cwMIbRKY/s320/SP+L8-7.JPG" width="270" /></div><div style="color: #a2c4c9; text-align: center;">Enrobing Sliced Nougat In Dark Chocolate - <a href="http://www.valrhona.com/">Valrhona</a>, No Less!</div><div style="color: #a2c4c9;"><br />
</div><div class="separator" style="clear: both; color: #a2c4c9; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDXrUHaOIoU2llRsngFIxMUkg9icLXDE_TkghzGjTTOOh9dqUIG2eqEQ_u_ISS0sWhMRWXA6qcP3nxsD7KhRRAlJfpmoy7PaajXeL4NMjvrzOUuqOmlQzdDgxyYq3FQFg9hBV5mwRIRRc/s320/SP+L8-8.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdJFFGHhd_MB8tuN_WbOOXBzbGHhuz9Uy5JrWXNl9Fdt52p3gIBGPULN5FCk7qrbRTTjtY1hTG1yRouKX4Cy6jDBpzY0mJKpsylipxbDuCpWcUCpCTFq15xkm1Yi_31JfNZiAvl4xeg8/s320/SP+L8-12.JPG" width="270" /></div><div style="color: #a2c4c9; text-align: center;">Finishing With Cocoa Butter For Shine & Longer Shelf Life</div><div style="color: #a2c4c9;"><br />
</div><div class="separator" style="clear: both; color: #a2c4c9; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDw31kCC2E9I4DAPYwxwDYJJj2tNmWExeRte0n9aFOwRqz5aa0twNsadSKwBW_pOeeVbguAIktqYlsd7I6Le0RT4OUT_WA6ONIYdU29B9MFrxZG4TorZYrPI-PEOz3tNKX_TToqWs_F4U/s320/SP+L8-3.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYxjCJhyphenhyphenTI6rJlkNwxP_8DW91EaRNn6tYPnk024nt9IM8IrN6P2qjdMK3E5qUpFGJiqIhfT7xXety3e5hdB507Nw7CGDLxSNEW7Pg6L-nJHfTnJSW9ou9kaD0SK4ccpuk-k7486f0j-Y/s320/SP+L8-4.JPG" width="270" /></div><div style="color: #a2c4c9; text-align: center;">Slicing Pâtes De Fruits.<br />
Impressive Guitar Cutter, Huh? </div><div style="color: #a2c4c9;"><br />
</div><div class="separator" style="clear: both; color: #a2c4c9; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2rVaqNbq7-qiwD4p2TU5pYNW2jsg420qPtQpv_NXI_30WkuTHTIpDbKw_txn3Ccpwm7ghsBBDmJKlzRN8Pp1l9Pfi8YHT-4-oBdWuSxWjilQ31ge1-MVIB_4xFJP0sIbUsZvId_lk-hs/s320/SP+L8-6.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2BS3Ggrn4vmApAydBvYBYXSiTplhSt_zPMuAyQC8wSXjnp7BsuLWZV7zgPgR2lX8r2YQB_3Z_aUzzpux8ymKA_Aji72IgsDBDoeG_P1xhYjyrn9TT0mXZlTKwZz2rfBeCzxGIFqxPEo/s320/SP+L8-9.JPG" width="270" /></div><div style="color: #a2c4c9; text-align: center;">Finishing Gianduja With Chocolate Piping</div><div style="color: #a2c4c9; text-align: center;">Spray Painting Marzipan Fruits</div><div style="color: #a2c4c9;"><br />
</div><div class="separator" style="clear: both; color: #a2c4c9; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HepTQL0zLP0UcnDlLHOrx0yPJKqa5RJqja-TXjar5AViq590RI6zPEHiWyvwImYs58oBN6QgxqxDGsRcQD9Ec6eMmKrC_pCIfOWBR-ePJyDtfbYyun31ekYh1Q_xPe8Q6Xhv_tr9bdo/s320/SP+L8-5.JPG" width="320" /></div><div style="color: #a2c4c9; text-align: center;">Preserved Orange Peels, Hung Out To Dry...Finally</div><div style="color: #a2c4c9;"><br />
</div><div class="separator" style="clear: both; color: #a2c4c9; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKkstlVdAHcV2WzJgKkdM-bVmMN57jnylCLJEvdYBekFeZ4chCVb9SqMPvBCok8AQ7dqR-T0jKPoy3iIHebif2W4_oPXJDmxny1CyJX1Vwb7LoAEuSgFwsYB4iUaDhdKrZinYTlwb9H8/s320/SP+L8-15.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4uGZve1jKwR1WHkPyZbitiO6pHJOGhKm0FRH9RolOP_mmqMcW407pI42pJRsgAtfZHqfngsBm7k51iRTxhAhs4Sbo1EL3mp_Vn_7rVw4kcDJ9Kq9exH1CLaYBdV7b5TPHN82a101FDEU/s320/SP+L8-16.JPG" width="270" /></div><div style="color: #a2c4c9; text-align: center;">Carnage!!<br />
<br />
<div style="text-align: justify;">That praline was so worth waiting for: irrationally rich and creamy with an Earth-shattering CRUNCH, Ooo-la-lah! We protested when the slab was cut into such tiny morsels, but let me tell ya, with something this good, a little goes a long way.</div><br />
<div style="text-align: justify;">The nougat was an sweet surprise, but not diabolically sweet; in its stead was a mild sweetness from the honey punctuated with crunch and fragrance of the roasted nuts. For the first time I actually <i>enjoyed </i>nougat,<i> </i>and won't hesitate to recreate this recipe again should the craving hit.<br />
<br />
</div><div style="text-align: justify;">All said and done, it should be noted that these sugary treats were made and <strike>tasted</strike> greedily devoured at <b>10 in the morning</b>. Suffice to say, some of us felt oh so sick right after. :p</div></div><div style="color: #a2c4c9;"><br />
</div><div class="separator" style="clear: both; color: #a2c4c9; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-1D1BnSW5DD-aKJj84fXVz2ETaCSLMNKNLKYCSlsXGHMIwuXbMJTMlnaqjgvBVCnn-Xi8lJ-vTJwROtUedRRYNJTr9BZ0kc_IGWv6PEIHZ7bCsWJC-Dk73i0iXTFKpuLJ5K2HpBQWlA/s320/SP+L8-18.JPG" width="320" /></div><div style="color: #a2c4c9; text-align: center;">My Party Platter</div><div style="color: #a2c4c9;"><br />
</div><div class="separator" style="clear: both; color: #a2c4c9; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Rs_QOF4MHyb_R5uSV1udN-BM3V1Zr1JCE4ySm7tZK0h0S6dkpiucP3cq7lAMxf8KDYqivaU54ORCkNNs5-N4IgtTMS3vObjvlMUaD7yGBCitClpAAcf9rgzapi0LTxF7jySjIvU-cIE/s320/SP+L8-19.JPG" width="320" /></div><div style="color: #a2c4c9; text-align: center;">Nougat Bars</div><div style="color: #a2c4c9;"><br />
</div><div class="separator" style="clear: both; color: #a2c4c9; text-align: center;"></div><div class="separator" style="clear: both; color: #a2c4c9; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgssHRubRWTQ60Jd_w3xW4P0TbKMHvJI2rnHR-o5XfalEgNFsFDoLhxd5tIp1AokLe4eF0ZFYmLGO3jq0WwLQM_itH2ITeWeFvPE5eYSmP0G_8vsA6o9vqOs3dJGKsaW2NYi8KYfbUhvfw/s320/SP+L8-17.JPG" width="320" /></div><div class="separator" style="clear: both; color: #a2c4c9; text-align: center;">Can You Guess What This Is?</div><div class="separator" style="clear: both; color: #a2c4c9; text-align: center;">Clue: I Didn't Do A Good Job! :p</div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com0tag:blogger.com,1999:blog-4499792696661615473.post-91560697406933218662011-02-17T12:31:00.313+11:002011-02-20T21:31:13.646+11:00Nougat De Montélimar, Pâtes De Fruits, Gianduja, Honey Ganache, Preserved Fruit Peel<div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQ-ai7yyP1aUanWM6O5gYBBkTBALWG8BPz9leQ7v-xez2Imxo1oXyXMBeRFoSyEBroq63fGIAjsPW7GIoWo7XZardTUyE_78_qWnogliYzKDOmMq2BajYAUrCkJaPTvMrrc_ukCJaH-E/s320/SP+L7-14.JPG" width="320" /></div><div style="color: #cfe2f3; text-align: center;">Mise En Place 1:</div><div style="color: #cfe2f3; text-align: center;">Chef Keith's Nougat De Montélimar</div><div style="color: #9fc5e8;"><br />
</div><div style="color: #9fc5e8; text-align: justify;">It's a busy class today with not 1 but 5 mise en place's in store, so read on to find out more. </div><div style="color: #9fc5e8;"><br />
</div><div style="color: #9fc5e8; text-align: justify;">Nougat (sometimes known as nut bread) is a confectionery made with sugar, honey and roasted nuts. Some are soft and chewy while others hard and crunchy, depending on its construction (more on that later). Today's nougat was created in Montélimar, France in the 18th century, famed for their addition of almond, a key produce of the region.</div><div style="color: #9fc5e8;"><br />
</div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbDR0xkRUxtN4N1eC3hBhct1BBOoJLS_OEKGrlduy14PRK334ZBO8HfU489-2GgHiLlSYXRnNsptnd1-cpAUNBHZewbqvicxSSJy_8aLsWiCPCTZK2OiEUGDALnBgbCEMJ3paBp4zOZk/s320/SP+L7-1.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzz7alSy3AgQ3r_usvZN3EAQpsctxp3a5Pshjw89t3hYfN9fwyXlpDUA72xZ_y1_UcFvzB9SeY8pUV5pxtn_WaHu0NWbElZUyUQdR8mv5qnYZ-nu_QI3CHTW0HjxotqdS-UqxwtSW6cY/s320/SP+L7-2.JPG" width="270" /></div><div style="color: #cfe2f3; text-align: center;">Chopping Roasted Nuts, Drizzling Hot Honey & Syrup Into Egg Whites</div><div style="color: #9fc5e8;"><br />
</div><div style="color: #9fc5e8; text-align: justify;">Almonds, hazelnuts and pistachios are used today; glace cherries optional, so I opted them <i>out</i>: pretty as cherries go, I didn't want them smearing the slabs red when sliced. </div><div style="color: #9fc5e8;"><br />
</div><div style="color: #9fc5e8; text-align: justify;">Cooked honey is slowly added to whipped egg white, similar to how Italian <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/pate-feuilletee-creme-patissiere.html">meringue </a>is made. In next goes sugar syrup, and here the fate of thy nougat is determined, be it soft and gooey or rock solid with a snap: the more the nougat is worked, the tougher it will be, as the sugar crystallizes and hardens the final product. </div><div style="color: #9fc5e8;"><br />
</div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PIEu0dhK_CjQfGjI2gD-FhjciXX_p_DP0mXghbL7b8x-2Yy5Hsj-8IrJrSxn1CccbSo7PMqSZ4cb7KexMWmUtyunl5s4nu64ryVtxuhOiVXraDCe_mc5a2h0IyHcnSD2AXU8EQgmmh4/s320/SP+L7-6.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7_eYmbclMQqYJrYKwEKWX7s9LPCSHg3VUTWtYIue_-H75hNdrwfR6Nl6MRxMIO53GvifqWQqE-paEObr6bf7QPxEfHNl-K_VPQvxle-B4Uel9HQ_eIM0iaUn-GfaL-ChxZnWfAwmYFk/s320/SP+L7-7.JPG" width="270" /></div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;">Mixing Nuts Into Nougat, Molding Into Shape</div><div style="color: #9fc5e8;"><br />
</div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6Z6ybHZTp4EW9y0rr7HzcA5_LUZY9DioTuc2mu05erFA7uJ_xAvEJpiXL9oKw1_2Oh9C3eeeH6wJ5c75Xr97Q1sMR6CzafINaqb9nATDJ3Fo8uh_5O1BbuaD1IqynjlcOB1GRQwlOnY/s320/SP+L7-8.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlY5dsAKgaTX__PEBmDRsYZ4glzaHPd2GE2O353Iolda8m9y39AaWgxLYFGDkapX2a5TfHaA36RiateQZU958ou76JqpwZ3MN7XfsZ_Uic2DM2AxR-9YCqECs9rsk1urTNbtSGqa4ec8/s320/SP+L7-9.JPG" width="270" /></div><div style="color: #cfe2f3; text-align: center;">Placing Nougat Between Rice Paper, Leveling It Out</div><div style="color: #9fc5e8;"><br />
</div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UN1Z8Lb-DE12Uv8Sy2xi3FIvkwQ04tjCAsSAknIe54xeF-90oPDrcSGOVhRIFLGYKtCOMocUoHrFpvj7taUrAr6b197XPGP1uSV81Mjwe-IalzlKhYM0TGO-fCGDlrc_Q0gjoxeOlAk/s320/SP+L7-11.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFaRaOueGxgb3tNQguDM9h-TBaN7KasxIoslykwUV2235M0bCAPG92BTrqF1a62mfL0w92_I0h2Gc9QgCl2WNd_9vm3zCNFdZRSNUsez0mS8EdRv6Viks3OUytYO-YViEwOMeZci-PgGk/s320/SP+L7-17.JPG" width="270" /></div><div style="color: #cfe2f3; text-align: center;">Mise En Place 2: Pâtes De Fruits</div><div style="color: #9fc5e8;"><br />
</div><div style="color: #9fc5e8; text-align: justify;">Aka fruit jelly, an easy one to make. Boil raspberry puree with sugar and glucose for sweetness and pectin to help set the jelly, followed by another key ingredient: tartaric acid.</div><div style="color: #9fc5e8;"><br />
</div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXetd-VTRJ7hQ2cGdT7h1yywzz42-8mhAF6NOQqXHCyztPY-DmFcTV6IcPeQ4mM6OHjOZhiQpkYXkSUqtacryW7SgldSRt4Xm8YI92aB2hQNmlo2f3CrO0sHn3Ex9zBsPRWd_RHNQZw4g/s320/SP+L7-4.JPG" width="210" /><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnC37A2MXOCN7n7QzU667HMJ98TsTyFTtvlyC7HbsUwYCJXm91gMB00nr3flisnIS9RGlJieaIx7t0NsbqPTWIWmbEMs8VsDB31xyNqLRyVIjQ3CQ_BSB4IEdDKkVC0Q4UbfmgKjpmqdE/s320/SP+L7-5.JPG" width="210" /></div><div style="color: #cfe2f3; text-align: center;">Dr. Keith's Prescription: 7g Tartaric Acid Solution</div><div style="color: #9fc5e8;"><br />
</div><div style="color: #9fc5e8; text-align: justify;">Most fruits are acidic, some more than others. It is this acid that works with the pectin to ensure a good set. Less acidic fruits such as berries sometimes need an extra boast, either with some lime juice or in today's case, a little tartaric acid for a more neutral flavor.</div><div style="color: #9fc5e8;"><br />
</div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOONA-5QLDITPeE1vb4PI2y52ABv4rrGwnNdi-L94EGZILTfLTkTZOSo-tQLVDz_MZndHwj8u4tXC83n2zWtgd8rJyMrsFkXdUQBVlmj_6dku0oeLroou4KjGOWFMpnKpRy4pkn_mJHc/s320/SP+L7-12.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWl1cf87zKl-L28u23X2sBzQRz4WU92uLmEzpGjy9RwJ3nPN7nj6ZOTnzRmah-UDaDq0dJjjzRXOKFr79VzbMFIx6tNQZD_EXhVylPFw_59fo1KLcQFDUzlBcaYmsXEzDkrXs0uOVcU7E/s320/SP+L7-16.JPG" width="270" /></div><div style="color: #cfe2f3; text-align: center;">Mise En Place 3: Gianduja aka Praline With Pailleté Feuilletine</div><div style="color: #9fc5e8;"><br />
</div><div style="color: #9fc5e8; text-align: justify;">Pailleté feuilletine is a sweet crunchy wheat flake, like your favorite breakfast cereal, only better. <i>Way <b>way</b></i> better. Mixed with praline and tampered chocolate, this will set into a rich, creamy and satisfyingly crunchy praline, very very Moorish indeed.</div><div style="color: #9fc5e8;"><br />
</div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBDFpGZQS64cGyBMkP7RKtNcBR4ldLYyMwvUP2ZHyh3rw-gQpITVBu8x6nfqBVwaFsqdvpXccFcuUIxJBIihVifMJPBMC0R0DzT9d37NhSdM3jqW-MMBwt4amlP9yT5_t6-I3lq68W3g/s320/SP+L7-15.JPG" width="320" /></div><div style="color: #9fc5e8; text-align: center;"><div style="color: #cfe2f3;">Mise En Place 4: Honey Ganache</div><br />
<div style="text-align: justify;">Amazing how a little honey goes a long way. The smell of honey and boiling cream was heavenly; mixed with Valhorna chocolate (a treat for Superior students!), I cannot wait to taste this on Saturday. I'm sure it'll be good, so good in fact, I actually omitted kirsch/rum/cointreau <i>for the first time</i>! If I had some good mead on hand though...</div></div><div style="color: #9fc5e8;"><br />
</div><div class="separator" style="clear: both; color: #9fc5e8; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9O6Odugy84bhx4d8wsCR2EXaETU1joyIf_79BGIiYy_kXKfiAMEXZOD2MyW3LfWlkiqpjCL245AbRseozykjJ98JhZvAK0gk7XkGx1GeCApR-AkEocjIMI0YF9hYl1liDfISD8Wi6AAg/s320/SP+L7-13.JPG" width="240" /></div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;">Mise En Place 5: 1 Cute Chef</div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com0tag:blogger.com,1999:blog-4499792696661615473.post-26177818363622560562011-02-12T13:51:00.271+11:002011-03-09T10:13:35.323+11:00Frasier Torte, Preserved Fruit Peel<div class="separator" style="clear: both; color: #6aa84f; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGuM3IR44XC4G_1aTrTeoX6SabvZ8GcvQjPnBAsNFwyyUJrGJRus8FO3STjemrOAGNyYH2ngArjVFKK8tZhYBAWc3Q5YeQB7ijGlM2_obEFaPwLTDYzw35Li8FxDfKB_ef6RvsyLvr-28/s320/SP+L6-13.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6h9l_obvBNgCNFeomIQDWovXnauCmo_0d-6ERcguVGkoNDdDeexEzM062VfRT66nCPR2D5U_RDBfZdfdN3EpYW25SuKptbK6atBHyVMN3S49j1-QSaBlZfYaG7KESAqR6ukTwn5s-iY/s320/SP+L6-12.JPG" width="270" /></div><div class="separator" style="clear: both; color: #93c47d; text-align: center;">Chef Karen's Sweet Frasier Tortes</div><div style="color: #6aa84f;"><br />
</div><div style="color: #6aa84f; text-align: justify;">Frasier Torte is French for strawberry cake, though no much is known about its origin. Call me a cake nerd, I <i>like </i>knowing the history behind my cakes, be they tributes to buildings <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/gateau-opera-part-1-biscuit-jaconde.html"><i>(Gateau Opéra)</i></a>, saints <span id="search" style="visibility: visible;"><i><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/creme-diplomat-caramel-gateau-st-honore.html">(Saint Honoré)</a>, </i></span>religion <i><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/12/croquembouche-part-1-choux-pastry.html">(Croquembouche)</a></i>, or simply created to be so darn pretty <i><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/raspberry-mousse-gateau.html">(Raspberry Mousse Gateau)</a></i>.</div><div style="color: #6aa84f;"><br />
</div><div class="separator" style="clear: both; color: #6aa84f; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJD0AOVHHYxnG2Yk4tz3fCZA2v_v86OE-qHbkRhdjQNbbFkxBKmnZDlqv83RApemRoyHbX1szYBeI0gIdtLbEeewEVi3u0Z7Sqar2BlZiHe9-bGTtJmN25dw41ThR30KM7KqXsF39L3As/s320/SP+L6-1.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIg3O4DDxzBp8X6MjLOUM_QdU1XQNQINlBb0vejO6OyYSyKtC85evFRpdemJoLnIlYBSWh1gU05OqmFbLf8hNwjHuQn6JSS4Ido-nvxVBLyjy1wxk8O-xZd8NSokFqUN5EMQ2esPBg-bM/s320/SP+L6-2.JPG" width="270" /></div><div style="color: #6aa84f; text-align: center;"><div style="color: #93c47d;">Mise En Place 1: Aerating Eggs & Sugar For Lighter-Than-Air Génoise Sponge</div><br />
<div style="text-align: justify;">We first made <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/07/genoise-gateau-weekend.html">génoise</a> in <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/search/label/Basic%20Patisserie">Basic</a>, and have not done so since, despite or likely due to its delicate structure. Eggs and sugar are vigorously whipped over a bain-marie until foamy and warmed up to 60'C to sterilize the eggs. Transfer to a mixing bowl and let the machine do the rest of the work, aerating it further until a gazillion tiny air bubbles form and the mix <b>quadruples </b>in volume. It's an amazing transformation to witness. </div><br />
<div style="text-align: justify;">Next, thoroughly mix in flour (for stability) and melted butter (for flavor and moisture), careful not to knock out too much of the hard-earned air bubbles. It is now ready to be baked.</div></div><div style="color: #6aa84f;"><br />
</div><div class="separator" style="clear: both; color: #6aa84f; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLp4LAtaTCDQvwqTyhTI9qwcvGxrxabn-ujzpdGk7NxH_zCSsqBITMSNv1necKtHA6OnvS38a6GMDDadIl_ShfO9XGI5_WVruXj9-VNRddpi9bBuhBZ5fFhPcZLD13NQX7MAKb7RjxVQ/s320/SP+L6-6.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGuQZo4ftvvBuoKJ2GYbNDm2RslIniwNtbmRNT8ZMMI89bz12y0YyLhXRw_A-DRVIUw4FEm4lkUUdBCweiIwLPlJtun7f05I_R8zvafPidtMjxwsw1tI1GvOahAAVC7NM6dpYaRu1ZmE/s320/SP+L6-7.JPG" width="270" /></div><div style="color: #93c47d; text-align: center;">Baked Génoise: Golden Brown & Delicious, Sliced For The Torte</div><div style="color: #6aa84f;"><br />
</div><div class="separator" style="clear: both; color: #6aa84f; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVr6O6YBYkTY11c9ceR0Rp4DOO80IhxjQWr7Q_Fo4KzhnwPkedjP3pmXCZhe2PKJUF_ofeyVSoyy3Iguz1BEKc-1bHhQuPg_Y4ocC0mDx1Yw2qW4YRwBKXenByDDsVcGpmz6XCaBC5EuU/s320/SP+L6-5.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5lRGxpNSWCv4xkOd6OD7Ne4GZhYt5ebKZEyB163AFmIkS3bBrG5P1hS0fDigw0PM8ICQSu0x64iThfWosXQDWKRbfnHGsfmIMUHpsmLso_gp0pmB6Yl6UCr5r8YM7bifYVX7VpnszRs/s320/SP+L6-4.JPG" width="270" /></div><div class="separator" style="clear: both; color: #93c47d; text-align: center;">Mise En Place 2: Mousseline Cream, Marzipan</div><div style="color: #6aa84f;"><br />
</div><div class="separator" style="clear: both; color: #6aa84f; text-align: justify;"><a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/08/pate-choux-mousseline-pralinee-paris.html">Mousseline cream</a> is made by mixing <a href="http://en.wikipedia.org/wiki/Custard">crème pâtissière</a> with 4 times the usual amount of butter for extra richness, shine and a silky smooth finish. To this we added kirsch, a beautiful cherry liquor that goes very well with fresh berries.</div><div style="color: #6aa84f;"><br />
</div><div style="color: #6aa84f; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13U5v5h96GEmWbFmpm6cOQeT-b-9xnusiEfq_xcvl1IW3YJ3nyxVtArIWKq7tMqir6iFsyKKmFrdRWF_OyJ847o-ELrRcBdd2NYzqYudQ0vVr4j4VXbz9bQMI6AAHJ-CXe54RWFDqE1s/s320/SP+L6-8.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWg5geBAEcimhuGnwMOuEyRI_NFd3bXv_bHIC_kj1BA3fBahxxC8ZionyK6v4Ef2J2g8WM8KPaIi5AZKIsyQD9Iy5DGXpDLCaFM2RJqIHJDHvbwh5ic-NINz3ArQdiVe8lcrh5erJbynQ/s320/SP+L6-9.JPG" width="270" /></div><div style="color: #93c47d; text-align: center;">Tin Lined With Berries & Kirsch Syrup-Soaked Sponge</div><div style="color: #93c47d; text-align: center;">Layer On Mousseline & 2nd Slice Of Drunkard Sponge</div><div style="color: #6aa84f;"><br />
</div><div class="separator" style="clear: both; color: #6aa84f; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPdkaI-EJ2UDEBpLEDTyd4FszTWDYr_8KeYPDbEoBmAk2Ar86inwnqECqLJIFMsBMrValQlq7UM_C7Ut73VHbKPOlT7Mkw8UDgPxq8fBjo14WEjHbkY1qWSu6cnkevqhgHKZzyGPftaQ/s320/SP+L6-10.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOXlUv0ahgjQdzz8Gr8NQIG2aKGohrTCY4Qjz0Vzeex9hZnff999BPLZ7RzMCNrXNJP98wD9v0arBx0_OSwXin3LpXLtOCD2bjg0E-dQpuQG48wpkmk1fsDP6mQDyINVw00Om-kZ-Jf8/s320/SP+L6-11.JPG" width="270" /></div><div style="color: #93c47d; text-align: center;">More Moussline & Final Slice Of Boozed-Up Sponge</div><div style="color: #6aa84f; text-align: center;"><div style="color: #93c47d;">Clean Finish With Mousseline Cream</div><br />
<div style="text-align: justify;">The cake is chilled to set the cream, then finished with a layer of marzipan and an assortment of berries, marzipan roses and chocolate decorations. </div></div><div style="color: #6aa84f;"><br />
</div><div class="separator" style="clear: both; color: #6aa84f; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHX54vNLZjsDgHJlD3PJAT8zFTIA0132McnSL0pMiJz_uX8yVTjDfrwJofQA5jPMo_SC29j9fMc4_gm4IJWKhRvz2WxWkwuxEb77JzALa-uzbXiphA4MwcpAfDHe1XhpVg9a979d7XXI4/s320/SP+L6-15.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1eQizuD4pgsqLVSNRRnoDpkQULsBKvbl7HDcp1pIpZY0eYhwIHmY9WA58FxBSGMcZAIgbz2QeGIzHBXSp0P1yE4qqsqcikXojM47SqUrJWdEmpc2nCweumaK5H63oRd96iA4mtAlpsI/s320/SP+L6-14.JPG" width="270" /></div><div style="color: #6aa84f; text-align: center;"><div style="color: #93c47d;">Behold! My Darling Frasier Tortes</div><br />
<div style="text-align: justify;">I am a beemingly proud parent of my Frasiers. To the plain mousseline I added pistachio paste for a more fetching bright green appearance and a hint of my favorite flavor and fragrance. I also stenciled a decorative pattern on the marzipan round, it's a look I like, rather than leaving it plain but not over doing it with anything fussy.</div></div><div style="color: #6aa84f;"><br />
</div><div class="separator" style="clear: both; color: #6aa84f; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWwI6gjeWZwYJjmzvROl4PeJ1IYKTI1CJwCsAJanm7HLsa-eX8muxhat37MAHFpWkl5LXmJ6X5-MmAoGJ7DjsM6TOMozJAztXaVw-ff-qJzGoXbmiBErjmhKDBeBYK5ddI-sQ2FA4BHw/s320/SP+L6-16.JPG" width="320" /></div><div class="separator" style="clear: both; color: #93c47d; text-align: center;">& A Sweet Pink One, Just Coz</div><div class="separator" style="clear: both; color: #6aa84f; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #6aa84f; text-align: justify;">This one reminds me of Strawberry Shortcake, the sweetest cartoon of my childhood. :)</div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com2tag:blogger.com,1999:blog-4499792696661615473.post-89375429393870657652011-02-11T13:48:00.311+11:002011-02-20T21:30:15.903+11:00Gâteau Mille Feuille De Chocolat à L'orange, Crème Diplomate, Petits Fours Glacé, Preserved Fruit Peel<div class="separator" style="clear: both; color: #d9d2e9; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQE53QN4Mx7Otj2Zbk_PdFu4g289QyvjcfsY-zfx5aEr5mZmPefkuxCnRciZSnEoJysJkY8FWZ6xwuaEudrYZ-A5bPTCeozyGbqvjXA7DGfr5ett2xV6LkW7uSN3ybe931Ss4hoMu0pn8/s320/SP+L5-14.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEVS_jD4fYtifzJvoeXDz_cov3Cq5h4fR_rJceHtgX7lSMGUbSh49DKKuGSHiE5zRxCPd8lZx2BYNU_a19jRWKAw1gWTSaLHld3Ts_fD5qFf-PnaAOi4wnM25nsWgdROAA2RaDiwWDYYE/s320/SP+L5-15.JPG" width="270" /></div><div style="color: #ead1dc; text-align: center;">Chef Gert's Mille Feuille & Petits Fours Glacé</div><div style="color: #d9d2e9;"><br />
</div><div style="color: #d9d2e9; text-align: justify;">Mille Feuille or "a thousand leaves" describes the feathery light layers (48 in this case) created from the underlying <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/petits-fours-glaces-pate-feuilletee.html">lamination</a>. Known fondly as <i>Vanilla Slice</i> in Australia and <i>Napoleon </i>in France, it made with layers of puff pastry and a creamy filling, topped with fondant and "chocolate feathers". First mentioned in 1651 by François Pierre de La Varenne, it was later improved by Marie-Antoine Carême in the 18th century, noting it of "ancient origin." </div><div style="color: #d9d2e9;"><br />
</div><div style="color: #d9d2e9; text-align: justify;">Petits fours were probably created in the 18th century, when wasting heat was unheard of: tiny cakes would be baked during the cooling process of the ovens, hence the name which means "little ovens". Cute, eh?</div><div style="color: #d9d2e9;"><br />
</div><div style="color: #d9d2e9; text-align: justify;">But that's not all. Petits fours <i>glacés </i>are cakes <i>iced </i> and decorated in fondant or glacé icing, petits fours <i>secs</i> are its <i>dry </i>cousins such as biscuits and meringues. Then there are the petits fours <i>salés</i>, <i>savoury</i> appetizers commonly served at cocktail parties or buffets.<br />
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<div class="separator" style="clear: both; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjh_CjDuRoWDY9yb-5-Qa02jUyd_nsDLgjChSfjYsPX0OChboi6n9cvKRTFxu5BdD1AOPasXAcW9mvPUA2ZbDeD9xd1BFm4O09aNgQPPmZNE50dlvmlgmapH0CwmiMGJjJKf0k5oT7aQ/s320/SP+L5-22.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyRwc-HZo5gn8GrVs5Z28nnm_bpjixinnlkbOCdwivxDH9me8JkeX2gE6Z58AY6pLSJlAY1eLg_22v7F1ogO9c_4wwByaXV9uD4PfYQ0dbiDv1sVDfx6cXJqhUf-3bDXosbz3UUM_7bH4/s320/SP+L5-16.JPG" width="270" /></div><div style="color: #ead1dc; text-align: center;">Inversely Puffy Layers Of Feathery Lightness </div></div><div style="color: #d9d2e9;"><br />
</div><div class="separator" style="clear: both; color: #d9d2e9; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOX6wohiiVJYaahTrih9QYo4Q9-hFijAUQwPb1owU1GPV__4JJcqHwoCyLabiqfSrZeKwVktlcNvrDJsr4H2ZKpxpesaI00LvjL_gztkOIZwYn9-KDMP1wwmg6bOGxAKyvIjgm1NL8jA/s320/SP+L5-1.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ZUtS1w5qLJ439UaeuPqQWorfwES8AJhhn6cZLZMUIlMcjOtG_z5jURxiASOyAe_nNlb06sdpGxgLM7gp_h9J6YO-mkKi1EqQprkGeXDQKA9_ftc0waHVH4rvF8S2r7_3D8emxol0UBQ/s320/SP+L5-2.JPG" width="270" /></div><div style="color: #d9d2e9; text-align: center;"><div style="color: #ead1dc;">Chocolate Reverse Puff & <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/creme-diplomat-caramel-gateau-st-honore.html">Crème Diplomate</a></div><br />
<div style="text-align: justify;">Due to its dark appearance, baking the chocolate puff requires extra care to ensure it bakes without burning, and today's <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/10/creme-diplomat-caramel-gateau-st-honore.html">Crème Diplomate</a> was made with orange zest for extra oomph.</div></div><div style="color: #d9d2e9;"><br />
</div><div style="color: #d9d2e9;">Components all in place, it's time to get cracking!</div><br />
<div class="separator" style="clear: both; color: #d9d2e9; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidaxVsXQJyu_RrEJuZp4IeWt53MmmRIBsYjhBGq4KOBD0L-VWXptN3YzEKpmZOIaspDc_S-5N5z58YCgQP1N6hSWKaYd3sggy2ID4LKBdRo2LRYJTyH97n9N1MpNcybasUl_qHxYvHLJg/s320/SP+L5-8.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQQbCPviEOekXRkrN2pxxaHgKRGYBUfVgae9Mi_SEvrPlqFC9foMrtuBK9FJk1JI-xdINIjLZgmeG150pFa4VqQql5JwU1BfvIYzP-i0nTed-Cit1aY8doSxqiPanpYtAG4HYE9Hau-c/s320/SP+L5-10.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQB0G5GW261MGUBPBXS2b_7hl7kGc8xOj17C7yKf9fHaSaI2Dt_7Sj0hM7rYWdZEPtkKoX8Z2_3pHNVgdjX7FbyFbCwjhSBKxnPzAxtSoqcDMUS47z96LEp0tQ3dMahoAEez9gQ2tV2-I/s320/SP+L5-11.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzoNGuoff-8jYASg1ISfnV-Ym-M4L4O-CTCLVnZouuAzBNDUwvTBGLu-UQqlBYc_fwK_rVYiaX36Zuj2IL4trM3ojc9rhQaZbtperdK1xTORd52r4n80-0v3ZhGucTRGQ0fpx3HL5cYc/s320/SP+L5-12.JPG" width="270" /></div><div class="separator" style="clear: both; color: #ead1dc; text-align: center;">Layering Puff & Crème Diplomate</div><div class="separator" style="clear: both; color: #ead1dc; text-align: center;"> Drizzling Chocolate & Feathering</div><div class="separator" style="clear: both; color: #d9d2e9; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #d9d2e9; text-align: justify;">Chef Gert left out his favorite ingredient in the above demonstration: apricot jam. Sacrilege! He cried inconsolably. For all you perfectionists out there, the jam goes on the top layer of puff, before the fondant is poured on.</div><div style="color: #d9d2e9;"><br />
</div><div class="separator" style="clear: both; color: #d9d2e9; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmPd5jyyaRpuPuZDDF0dulpWBnuR2wYjdNmvltv5C1XX30tDrW3Z6z1TGKisoVQVLMMOnNGQJVw0v_EqO7-bSvhr0Dl5yx60-nVjLuOYHUJtzEDDRSxPjeKHsjgEs1gimfQ3SGsXkZxM/s320/SP+L5-17.JPG" width="320" /> </div><div class="separator" style="clear: both; color: #ead1dc; text-align: center;">Beautiful Layers</div><div class="separator" style="clear: both; color: #d9d2e9; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #d9d2e9; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWalk1w4AJtyP4-x_k0zk-pTst-3dV7PpiPWn6pAbE3ncflV_xNGQQH4yxcSCdu0f6KhiJDVait6mPKiHJPcqAziOLnqrHLR-zhdhyveWnhyphenhyphenpvwxk6dlOHtpWLEi76wxs4ehe5aMhXirM/s320/SP+L5-9.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPXjYxwqgJ84Q-oJ6uJK6LY_utHOqT3GDfrTKUFvjwSNfJGrOGPQDjdb4eI5g01MOcC84z_RD-UcgNhkBJ5j2sMo-QJbn5LA8pdHJT_xtViyomHTUumm_fRizQE6giWeDM91ZNWXb5kOE/s320/SP+L5-13.JPG" width="270" /></div><div class="separator" style="clear: both; color: #ead1dc; text-align: center;">Covering With Fondant, Chocolate Piping</div><div class="separator" style="clear: both; color: #d9d2e9; text-align: center;"> </div><div class="separator" style="clear: both; color: #d9d2e9; text-align: justify;">The petit fours are structurally similar to the Mille Feuille, and yet so different. Look closely and you'll note the latter has layers of dark chocolate puff against the sunshine-yellow cream, while the former, layers of golden jaconde and dark chocolate ganache. </div><div class="separator" style="clear: both; color: #d9d2e9; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #d9d2e9; text-align: justify;">Both however, are finished off with fondant and decorative chocolate piping.</div><div style="color: #d9d2e9;"><br />
</div><div class="separator" style="clear: both; color: #d9d2e9; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZsWW_2cnZGkoxvXX7v23YE3ikzM-PAI9doSp9EPvGbeXm6KJJ6-OONNhWdJtVYQL4KuDZU79fVTvKA6pySC58Y8nqoMT-aju8Q9772mhp6vruJF7OFoQMNwAd3noYI83smMrMtYYhpc/s320/SP+L5-18.JPG" width="320" /></div><div class="separator" style="clear: both; color: #ead1dc; text-align: center;">Semi Petits Fours Glacé</div><div class="separator" style="clear: both; color: #d9d2e9; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #d9d2e9; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtuTs2qgaRtXyIw111U66GlQeLuDLNrGwmQMuAxNVxlM5l6LvOJ3Ct3BgnqxOS6UHjFrsqi2J1UNZbBMszLtG-d6uUwaltT5aT3JDo-HHip817GPuHyizdexylfltIuqSzwvIp9m0bDco/s320/SP+L5-19.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEem5v7-l9fcjx_7lG9qa1dE-UohkKWBGj2DzFh5GvTou1PwEUnGDTZllgMOtMx1NWzGV-N5GLZ5OnxQVpd69Zqw96NEbZS3Glf7AI8lYOZaemVd2Pxdti9AVNmPOG94UVV92H5Sw0DRw/s320/SP+L5-20.JPG" width="240" /></div><div style="color: #ead1dc; text-align: center;">Goofin' Around</div><div style="color: #d9d2e9;"><br />
</div><div class="separator" style="clear: both; color: #d9d2e9; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsi3xDOiltPe3ioHdIRyVaCIrDt6c7ydnl6rtJMJf6kYqcqHrAB_0MvHYGRru0yntZ6vDFXKlcyuGe7LKQo8EKs2suYc9G0cT3G7m9PAaelrmdeDC_XwlF0wgY0dwkrg5FiX6vlMQbU6o/s320/SP+L5-23.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVDZZYuYLO-YmlQvIGG3elkpSvlGkOv9dyXHXy_q9Qx1ewXrQWmpsOgN2Opq9syInDtzNdXc4p3Qx9WBYpk_PPkkAGEqmlCr4g_4WLFsAQV_5074W0-WNFWKw-enFZp38e2jotiD0aF0k/s320/SP+L5-21.JPG" width="270" /></div><div class="separator" style="clear: both; color: #ead1dc; text-align: center;">My My Mille Feuille</div><div style="color: #d9d2e9;"><br />
</div><div style="color: #d9d2e9; text-align: justify;">I found Chef's Crème Diplomate quite bland so I added more sugar (A first!), zest and kirsch in mine. Margarita later pointed out there <i>was </i>no kirsch in the recipe. :p</div><div style="color: #d9d2e9; text-align: justify;"><br />
</div><div style="color: #d9d2e9; text-align: justify;">I've never been a fan of Mille Feuille, as it makes such a mess when you slice into it. But the more I tasted it the more I liked how the mild chocolate crunch of the puff complemented the soft Crème Diplomate with its fresh hint of orange. It's slowly growing on me. </div><div style="color: #d9d2e9;"><br />
</div><div class="separator" style="clear: both; color: #d9d2e9; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AYSsEaWINRouiaTRLK1Yxf-j7Dtp_t40cBsfJCBfcDtw_-v9iO6LmPdjwrB_yTPq5wVlRPMB0qLVXxAbgFcekKclPTt9vqS9uQsPoPFu8ACTEGZWjJDgg_CQuOfCW5wfkeyYDN3ldLg/s320/SP+L5-25.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJdtEWaLfR1td6ApQdPvUpR4JX0fylJDJn0pRwjMtXE6YE5-EHAZGKdeZB7MnSKzh93GEdBHGeyRbkPbzFI7YNpdwroMFu0UQhptIicWTGsbkU_5k0sxsJokGXMCATkee6fRiQ00C_zs/s320/SP+L5-24.JPG" width="270" /></div><div style="color: #d9d2e9; text-align: center;"><div style="color: #ead1dc;">My Petits Fours Glacé</div><br />
<div style="text-align: justify;">The fondant was too sweet for my liking, no matter how much water I thinned it down with. Nonetheless, they look absolutely adorable and make the sweetest gifts. :)</div></div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com1tag:blogger.com,1999:blog-4499792696661615473.post-26637563829527053292011-02-10T13:45:00.265+11:002011-02-20T21:27:16.606+11:00Petits Fours Glacés, Pâte Feuilletée Inversée, Crème Pâtissière, Marzipan Roses, Preserved Fruit Peel<div class="separator" style="clear: both; color: #93c47d; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvgC2F_Jq0zqW5WKbXsGXQ-IlEPE-i5aelgn0BPz-lhq2a4_0axexmcgmbErtuYAKnR_S_j5qUD9T9hX7GECMbMT5qJXRsQ4B9XKQQfx6taoZpEBH0HU8KmPz2QyPedDnStcUKr0_DF4/s320/SP+L4-12.JPG" width="320" /></div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;">Chef Keith's Petits Fours Glacés Mise En Place</div><div style="color: #93c47d;"><br />
</div><div style="color: #93c47d; text-align: justify;">It's another mise en place day, which meant no goodies for us to take home. "You can take <i>yourself</i> home" jokes Chef Keith. Sigh, I'd like to take <i>you </i>home instead.</div><div style="color: #93c47d;"><br />
</div><div style="color: #93c47d; text-align: justify;">Right, first things first: Reverse puff pastry. I'm sure you know by now how we make <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/08/beef-bourguignon-pie-salmon-en-croute.html">puff pastry</a>, and how I'd much rather be spared the agony of making it and buying from the shop instead. That said, the Reverse or Inverse puff made today was quite different coz (a) it was made by enveloping <i>dough <u>in</u></i> butter, not the other way around and (b) we used a chocolate dough, which not only smelled <i>amazing </i>in the making but will look splendidly impressive when sliced, showing off all the beautiful lamination we worked so hard to achieve. </div><div style="color: #93c47d;"><br />
</div><div style="color: #93c47d; text-align: justify;">I first read about Reverse puff in <a href="http://www.amazon.com/Desserts-Pierre-Herme/dp/0316357200">Desserts by Pierre Herme</a> and thought it was him who created this backward madness. Since I have not found evidence to prove otherwise, I shall take this to be true, though I'll be happy to be proven wrong if anyone out there is resourceful enough to find out the true origin of this inside-out creation.</div><div style="color: #93c47d;"><br />
</div><div class="separator" style="clear: both; color: #93c47d; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEb6Wj-FNFcrCYnXqq_yTLnFSRqCoy5IJD8HnjavabTZTTRnmzqW__-ylXnXmmgVEG-cjrjoNmfYP6xCK_QxH1mUtu6mIzxy0iKOWRHxgU_y6fLGTbbsMJSt8PEe9Q-j4VoFxIXXO2zWM/s320/SP+L4-1.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzssZa-EuXGAiGjsAQbZ1WL-wjvJaAZgB-W42KDTf8e9e4i4D8nDM8-CHY3oAJIqnOJO-QqKX5K6-yVzonGTOqFXHD4d_ZJJn9fcso9Xr697XZCc9BQfr94HUPXueyfG2olTK3w9klKY/s270/SP+L4-2.JPG" width="270" /></div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"> Conditioning Butter With Flour</div><div style="color: #93c47d;"><br />
</div><div style="color: #93c47d; text-align: justify;">But Ally! you cry, How do you get butter around and all over the dough without making a gawddamnoily mess? The secret, Annikin, is to first condition the butter with half its weight in flour and kneading thoroughly until you get what resembles butter, but ain't really it.</div><div style="color: #93c47d;"><br />
</div><div class="separator" style="clear: both; color: #93c47d; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSFlxFtQixiCAjWcXyvcUvkLML_7GQpNVV5_ZBtoWAcaPC8EUXa3MvoKWa3QoA39wgupelMarUPhksW2qdrAZoz5a0VYIBmez2cT_-xYl28eP69bR2n4oJbqrZs7Lqh_MchQ_z_urBNvU/s320/SP+L4-3.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRVaP7PPa8L-g8fY_G5VWW1CC-tHpzLXAQQyIc-j0SQQuFnXOZOAfdeEW_9zh2dLzvmdOPAYyRA1dKd-IxYInGz9JFro8yHt1KhKlOvGQqr8C2zDEgJnXD2InlcdVl4yVng-KvGK3Ps38/s320/SP+L4-4.JPG" width="240" /></div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;"> Kneading Conditioned Butter & Chocolate Dough</div><div style="color: #93c47d;"><br />
</div><div style="color: #93c47d; text-align: justify;">It starts out resembling a mess of white, sloppy vomit, but keep kneading and squeezing and pressing and kneading again and the vomit will come together. As for the dough, it is a basic flour-water-melted butter-salt combo with a dash of cocoa powder for color and taste.</div><div style="color: #93c47d;"><br />
</div><div class="separator" style="clear: both; color: #93c47d; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dIzKqN-74uU7MGOrTavfgKanm-tLLRKEknUWyerjU8TUoEsxh7Bl8dmlcSGqqI3v-YK-w5xhcscd2rKfvtxCXRP7IGBZOnOXKVZ6ut1yWb1RfnZREbWFGWZVy2i1B5NbMmXUfeOgLsI/s320/SP+L4-6.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIme9i4xq3gJkvfCW7dlG3I6MGJEI3ZM0x3PaIJiwWVW8k_jkARYhlEQiqQARuHYdNKJ4v3XQl0-5vEFWivocC4jMXszepULra9J71HF41gEXQUaF0k31DSngWDEuHX1tctqx5X-_iR0/s320/SP+L4-7.JPG" width="270" /></div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;">Placing Chocolate Dough <i>Inside </i>Butter</div><div style="color: #93c47d;"><br />
</div><div class="separator" style="clear: both; color: #93c47d; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKYUV8elbLZEKcFOblrhURvsA1SA1Xu1Gzm1_1ALNV3yZoeVLW1pFEu8oo9Jnth5E7IvXorj1XmJVMxT4O2qDJen6hyK16FJoqTft5-Q-Kw-T9cVd0wOFk_YRnYLRpY0qijXUPsq5cYA/s320/SP+L4-8.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4BK3E_a3RU68Dei66m4WrpgZV4VemxXyUgsmDv-mYhpUFXTFJprCOf23U0cC5HZNsB5nNnt2e8KP71NuitzzM-4xLObf3aba7eqd-LDa6X-61571-_vBqHcIX6ad2KbRMDcs9QKHS0A/s320/SP+L4-13.JPG" width="270" /></div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;">Completing A Book Turn In Reverse Puff</div><div style="color: #93c47d;"><br />
</div><div class="separator" style="clear: both; color: #93c47d; text-align: justify;">A book or full-turn is when you fold the ends of the rectangular butter-and-dough block to meet in the middle, and fold <i>that </i>again in half like you would a erm, very long book.</div><div style="color: #93c47d;"><br />
</div><div class="separator" style="clear: both; color: #93c47d; text-align: justify;">Repeat once more before finishing off with a half turn and viola! Reverse puff done!</div><div style="color: #93c47d;"><br />
</div><div class="separator" style="clear: both; color: #93c47d; text-align: justify;">Word of caution here: Dust <i>liberally</i>. The butter will melt into an oily mess when handled for too long so dusting the puff and countertop as well as your rolling pin will keep the butter from sliming off itself and sticking onto everything it comes into contact with.</div><div style="color: #93c47d;"><br />
</div><div style="color: #93c47d; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOKB69nXdrySyTcAIlBMiTI8oy9kYArwGjJxPxWT3jYVJD4m4eBw7dNxsiNS-4zWdUXE9bBdGssqFIf4QYpLuF-z3tm7Y3Ltj_v9H6UN4CrmPcDfeLwpYeEiIepafYJUwo3QHB0Pn99kM/s320/SP+L4-5.JPG" width="320" /></div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;">Oh Yes, We Also Made Crème Pâtissière</div><div style="color: #93c47d;"><br />
</div><div class="separator" style="clear: both; color: #93c47d; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspzCYuOToG2PteU3k9RDXmCLuuQR50N-UGXrz6Enn3P1ESJf3fm60JgOpsJWUgdH7qYTHItnWmIm7CZwvfz1Wc0bqVQK26LGih1YWLlOoDisiL2zu9Jmc2-ItiiExXiVOooJift4AIjE/s320/SP+L4-9.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VdNP8CHqMSPxfdAglWK1LZIj03fOKwMO1slWBCIONRbYsGZ38Td77ahqrOITtrB8Q1j9sVl38Mrn02yXZwJwmuNHSvpgAGSm0mpz-2J-ejmGMZtXORZWGS5WYqiNsfsiUJ6F5lCbf-4/s320/SP+L4-10.JPG" width="270" /></div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;">Dividing Jaconde Into 3, Spreading On The (Chocolate Ganache) Love </div><div style="color: #93c47d;"><br />
</div><div style="color: #93c47d; text-align: justify;">We use the jaconde leftover from making <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/brasilia-nougatine-sirup-au-rhum.html">Brasilia </a>for the petits fours glacés, or tiny cakes. Sandwich 3 layers of jaconde with ganache, also leftover from making <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/glacage-au-chocolat-buche-de-noel.html">Bûche de Noël</a> and stack the happy trio together, topping it off with a thin layer of marzipan.</div><div style="color: #93c47d;"><br />
</div><div style="color: #93c47d; text-align: justify;">This is meant to be tiny, as it will be sliced tomorrow and covered with fondant, and we do not want the stack toppling over under the weight of the white cement. So keep it low-rise, 2.5cm is what we're aiming for here.</div><div style="color: #93c47d;"><br />
</div><div class="separator" style="clear: both; color: #93c47d; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3PC4nrv-ixWW4vDTqoNiyF7-aZjmhcSzGVhshW_GD7Fq6ugInOgbskqOV40FP2Pmg3At4DHnApKNojXcftGkLZ9XsevLAZvObnHhwieO2O8X-WBKK5zB_JTaXl9COiXJLbh7ZTFNZRE/s320/SP+L4-11.JPG" width="320" /></div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;">Just Checking!</div><div style="color: #93c47d;"><br />
</div><div class="separator" style="clear: both; color: #93c47d; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9AXQXVIzdPZdDp86NVnyDalZMHBArSS7-QxIKtZog7tMxOkAlzlejvjf3lydLHOqvWtmPF-V4DgmvMBMN6LCjuKntTv_W4jl7R5QzTbmQq85r-06MgRUzqxlbF0acr1euHxGY8NH_5M/s320/SP+L4-14.JPG" width="320" /></div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;">Chef Keith's Marzipan Roses...For Valentine's? </div><div style="color: #93c47d;"><br />
</div><div style="color: #93c47d; text-align: justify;">Nope, they are for the Fraiser Cake we'll be making on Saturday!</div><div style="color: #93c47d;"><br />
</div><div class="separator" style="clear: both; color: #93c47d; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBz3dteGgRstGK-5QuDq0wLKY2ncATMgjROeBztc5izeSICMF5cs_QoBfgWL4n4BsHockloJCafxboxQmgqsgXQKG4LqRvb9rY60UVXPZ3HcM51dmKTWfoGsFQ7VJnoFivsFP5d6HAoY/s320/SP+L4-15.JPG" width="320" /></div><div class="separator" style="clear: both; color: #b6d7a8; text-align: center;">Preserved Orange Peel...Sugar Overload!</div><div class="separator" style="clear: both; color: #93c47d; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #93c47d; text-align: justify;">This time we removed the peels, added yet more sugar to the syrup and brought the pot to a boil, adjusting the sugar level until a Brix of 49 was attained. This potent solution was left to cool down before reintroducing the peels back in, as we do not want to overcook the peels at this stage. This had better be worth it in the end. </div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com0tag:blogger.com,1999:blog-4499792696661615473.post-30909677143523896872011-02-05T18:49:00.393+11:002011-02-20T21:25:42.174+11:00Brasilia, Nougatine, Sirup au Rhum, Glaçage au Caramel, Crème Caramel au Beurre<div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPPe58ehcCpCTjcgfXl0S_xJtcNoHOMi07uEUEqJkBfH9n-oNk_WK7ptPzEOd3UQNbxCTtr3XQga6XZx6DxG8uRAvDi5FuCfMpicbRbHVYEquUMbMqjH0Hkv6vuMIR6gUWsIVFQceUHU/s320/SP+L3-17.JPG" width="240" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-JiF4PSPnjSEyC_74mG5Wo6lJnK5oAwONEj48BxVGsqVWyt-2TcUUKcT_Dnbik9JrAyEekBRh7LfZn08oQ_EIL_1p1fOo43LEgJ952N4UO2pcWvoBtphB9Grx4lZsmFAjLCJg7VIPZ8/s1600/SP+L3-15.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-JiF4PSPnjSEyC_74mG5Wo6lJnK5oAwONEj48BxVGsqVWyt-2TcUUKcT_Dnbik9JrAyEekBRh7LfZn08oQ_EIL_1p1fOo43LEgJ952N4UO2pcWvoBtphB9Grx4lZsmFAjLCJg7VIPZ8/s320/SP+L3-15.JPG" width="240" /></a></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sEBTCAH6ZzY5UxgXWimqILUIosWZuTydwwuVVY07dcDhVu83usejjc-_OL9ljwFxPdYhRge1CkSRW0HdQ3l0YbciVjU5zOdU7pan4lg121l2fOW-CpKPucP0v_eugifk-IbCoBOMU14/s320/SP+L3-16.JPG" width="240" /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ca8SC9JyyL7U0FMUH8e6sK4CnkrZ1skpIHsE9ZHR8wJ_FYoMlB5Tx-mSEuAjE6Bt488CS_2FvJPEgkTDoF5b7rjsfARwQlJmh5tIzwXl7qhS65bPiGJiUH9DdYA-VovCWidrgAkpau4/s320/SP+L3-18.JPG" width="240" /></div><div style="color: #ffe599; text-align: center;">Chef Karen's Brasilia</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c; text-align: justify;">I cannot <i>for the life of me</i> find any information on this sexy cake online! Not that it's a total mystery, I've come across it before in one of my cookbooks: oddly enough, the <a href="http://www.amazon.com/Professional-Baking-Fourth-Wayne-Gisslen/dp/0471464260">Le Cordon Bleu Professional Baking by Wayne Gisslen</a>.</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c; text-align: justify;">Here's what I know about the Brasilia: it's an incredibly rich buttercream cake, and like all such cakes, best enjoyed in small doses: 4cm is the maximum altitude we're aiming for here. Thin layers of <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/gateau-opera-part-1-biscuit-jaconde.html">jaconde </a>(baked <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/glacage-au-chocolat-buche-de-noel.html">yesterday</a>) are soaked in rum syrup, sandwiched between rich coffee <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/09/japonais-italian-buttercream-gateau.html">buttercream</a> and covered in a shiny bronze coat of caramel <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/raspberry-mousse-gateau.html">glaze</a>. Maybe that's the story: dedicated to them sexy bronze Brazilians sunbathing along the coasts of Rio De Janeiro?</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c; text-align: justify;">Rum-soaked jaconde, coffee buttercream and glaze...sounds familiar? It brings to mind the <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/gateau-opera-part-2-tiramisu-gateau.html">Gateau Opéra</a> we made in Intermediate, doesn't it? Though without any chocolate ganache, the Brasilia has a more pronounced coffee and caramel flavor that makes it a gorgeously outstanding cake in its own right.</div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDdRnCLdBG0ju_Pu2S4ZVVAfYbVytgdzfsul9vo6Y2GvTYY8FOm7o-sf8D22O988N4qwqJgAoopS1EFkmQq4psDSdzclyu4LQ_eZoczPXcDa7kSO64BwV58qsUvQBsyrLscI2n7tDZrP0/s320/SP+L3-1.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KolIxNhP0Cf1q9g5RaE1_yJ1sO4SD7qIMOOnwRUZMwGSRrAMLLoFOzkUO0-a3bCHG7O6DxOpwMj6YP6-f3imKlj3vwN91W00jiXn5VhJver7uTkVQPpuTlnhERa1YCw_eZoBx2jN3C0/s320/SP+L3-2.JPG" width="270" /></div><div class="separator" style="clear: both; color: #ffe599; text-align: center;">Dry Caramel Bubbling Away & Blitzed</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: justify;">It's dry caramel you get when you boil sugar and glucose together without adding any water. Once all the sugar has dissolved, cream and sugar are carefully added and the mix is cooked to 160'C. Remove from the heat, add gelatin and blitz to incorporate. The glaze is then set aside to cool until it is ready for use. </div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintEs93PMbgMr9CW5WOUCSKppAQJ3ibLDwPx0DDkT9kS8P87ciQsOrox_DUA10hFcMMPHuGIAZ7tHg_MGA7Cw-id8haVcPagGCoAVrtpceKn5hN5I3pT-etcQYSs74S9fLbvo4NN4iVbs/s320/SP+L3-3.JPG" width="320" /> </div><div style="color: #ffe599; text-align: center;">Check Out The Gloss On The Glaze!</div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj12sVyOWKMTxOjpG26o0y3rTddEW-OEvAXcyP-iDo_KL6-MloL70CXkwQYRRdM7_6ieKlY0uhqUYlmJfgOHqSu_S_uZ4RuSHZpXbaV7dhrizAQhdF25z3cT76vlmN7WYM0iGNIGIweFYA/s320/SP+L3-4.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzkEArT0q0yQ3nlGh4MoACGDNIROSuhPrx-6xzzq5Up2NQstGNguFA3ABHGZZwk5Ng4BXiHBR3tVliRUmNNTsIxTGPRxDZV6QLCHEvYxogZ6mSQ2fgyx6MhwzU9IeRi48cLrItDzlzf8I/s320/SP+L3-6.JPG" width="270" /></div><div style="color: #f9cb9c; text-align: center;"><div style="color: #ffe599;">Caramel Buttercream</div><br />
<div style="text-align: justify;">Ah yes, the dreaded <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/09/japonais-italian-buttercream-gateau.html">buttercream</a>. Boil water and sugar to 160'C (dark caramel stage), add water, cream and coffee extract and cook again to 120'C. In a mixing bowl, whip up some egg yolks, slowly drizzling in the caramel while a-beating until the mixture is lightened up and cooled down.<br />
<br />
This cooling-down step is vital before we add the butter: we don't want to <i>melt </i>the fat, but incorporate it into the caramel to form a smooth and spreadable buttercream.</div></div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxu44q4GkPSnD6HeRHC6hDxDo5Wv_o3rnpJr-G02Z-6AJU-X6zkatR66qf9kFfcrkiazMjY5cFkG-3rtMAJKrw7SOHjKpx4VHLE57cdY6osVR8s8T8OVG7L_UcDZm8oU4kFWFpapjeiQ/s320/SP+L3-5.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RgukB20S5JSX5qwtJ2lNwXtPfquwvClecC_rJD7_f4IDGnukxnB-6TM2YSw8P0eZJKErtYOCGeyIVUcC7Gu8tTFzj9hrY8MYS1Oje9lAFUOwiVdZXhHRmWf7HXgm1VOwWPSOpJpUDds/s320/SP+L3-7.JPG" width="270" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zAWcGuU0p7XO2CmJkcwumOvgaZEa7ZTnfEIzEdQ88M2PduPoNAxnVCQClcJ6Ap49tJLZQAblWyzFGzgPYXKwPQQEWr29A-DW-hRWs93pJxPoFf7eRAiw2kxeyOi4z-Haz5FP3_773CQ/s320/SP+L3-8.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6cFRX6nQ_xdfY-ApzSfzskqrO4zb-vOeYSdAnQsC6TYB6OSj5p2FqEKXsym812y1uXIQJWWypJkT4Lhkla6i4-8CMHDr-wGpKZh3pkd0HZtXwIZEMq0sxqt0zuSx1wiXBw_KaarJ__4/s320/SP+L3-9.JPG" width="270" /></div><div style="color: #f9cb9c; text-align: center;"><div style="color: #ffe599;">Building The Brasilia</div><br />
<div style="text-align: justify;">See what I mean when I said this reminds me of <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/gateau-opera-part-2-tiramisu-gateau.html">Gateau Opéra</a>? Melted chocolate is slathered onto the base of a jaconde and chilled to set. This keeps the syrup from soaking through and creating a soggy mess. The jaconde is then <i>liberally </i>brushed with rum and sugar syrup, layered with buttercream and the whole process is repeated 3 times over. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The cake is chilled again to set the buttercream, least it melts when the slightly warm glaze is poured over. It is now ready to be garnished with more buttercream and <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/12/croquembouche-part-1-choux-pastry.html">nougatine</a>. This ain't a simple cake to make, and I'm thoroughly loving every bit of the process!</div></div><div style="color: #f9cb9c; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMAVo3hzunrgB1i_d-VwiDOWHMzzvlVIammRZ1Xmw25tWGEjBTn3xRZTpXF17zkoj-YjwfNYyjNbfxYI5HziKwX1e97JDSCoAVaAh_eRzKTJKdLLPN8qe65-VEH_HCSwS-OkigQDRrUQ/s320/SP+L3-10.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDR6H4tNYFfa_bXbuF0jziXizrTFD2buYwkhirmoCdD3dr_wxog16_G1phVlj0W0ivGMbC7I569EjL2qVPSbQnxBi7FIRjjEzEBP89e5m-ww5gDKx7z0LOhSp-TsJNKfJM0m5a2MZHTmU/s320/SP+L3-11.JPG" width="270" /></div><div style="color: #ffe599; text-align: center;">Brasilia Slices To Be Garnished</div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDzsSXUFcYjiSIInjT9lR-bdxskodU0fQIDyE2SQLjdXi36xjsmoQdhsqOB2mB-TIk-I5TvU89puaIQecDDCm12BzYCM5JAcvFcxAhRkuTpxH0riQUuehtUkJazuoGsqG3RPF_pBPdZz8/s320/SP+L3-12.JPG" width="240" /></div><div style="color: #ffe599; text-align: center;">Chef Luigi Rolling Out The Nougatine</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8yjefnFNqzsh5wSJVZ1I06eS8Z-3-w3Hjfwzeof38_w9lceGzW6AJ129Wqj7xzpu0_dzUrFVIyAMch3bmmifq-FlTM9WsJkIxUYk6DbhZRJyToB12hMl0I0WQX7jsgb56k5mRo-CEmbk/s320/SP+L3-20.JPG" width="320" /></div><div style="color: #f9cb9c; text-align: center;"><div style="color: #ffe599;">Perfect For Hi-Tea</div><br />
<div style="text-align: justify;">I took a bite off a petit four-sized cake and could taste the coffee and caramel only so vaguely - blame it on the flu-numbed taste buds. The other thing I picked up was the incredible sweetness of it all. For sure I will be tweaking this recipe a bit when it's my turn in the kitchen.</div></div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzL_F2mEwbRt3bk9_uI96zoP36GiXKhrYC8lMLiQnmW9qiApqG2yP1ksmnev2sc_eVNDUD2sPXwh_vyWxuIJgoZhOdZ1oqrf2JYVjdmz5iphHusQy0Jw0icTRKfUu1o6HgtNEBhZPiU0/s320/SP+L3-13.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RzvSa9QjvKX5CqtLZEMWgGv-nVam9-PC_HjkIhNrsbLotXXVy7MWvgDhTCtUb8tHJcBqbAZSjDj8xjYVf1WPvdcl2JwYeSwTrS9-LwFQKoz0PkweyAApjSoy_Z73LpWaYNRb3aOYasI/s320/SP+L3-14.JPG" width="270" /></div><div style="color: #ffe599; text-align: center;">3 Chefs & A Party</div><div style="color: #f9cb9c; text-align: justify;"><br />
</div><div style="color: #f9cb9c; text-align: justify;">Chefs Karen, Gert and Luigi are some of the most affable instructors on campus. Seeing them together on the first week of school, working and laughing away, was quite a sight.</div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDndXio_dVrnQHbZP0yPu_suUORGCw6dfpGEIAoEERPTAiiTVHV99rgow-I4OVNJhSuuaxdaZkwhCQKtIBJJe75qF4FRG7Gt5w-pzEY37IZv3T42-6TsebnKbtcZebU7LC7Qo_xmsROE/s320/SP+L3-19.JPG" width="320" /></div><div style="color: #ffe599; text-align: center;">More Preserved Peel, More Sugar In..Hum Drum</div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1FLcnFyeAmC6m10xMw8gbghVViKMuhk_HmMpP63m3miDVrClMsHXunhGF5IMFBaNCuLoqvOSFcs5HqrrZJDXtsLIx9CJ4qWnUMTpzWGigcfsRwYFZ8FGotsLwblEm1nz1fAOjs9KCg-8/s320/SP+L3-22.JPG" width="320" /></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;">My Brasilia Slices</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9sRam8QQ_yGuR63c1K_Qe89y4IMFuy7dvhO_-cgCCA2fisefJt7hYTFEW0fBKsb0luzVNIqaCt_RxKXPnp6mJbR9_LSksKvKLVgVZMflekihxZ8TOuR-krMIYmWxg6IqtQv-MrztGHug/s1600/SP+L3-21.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9sRam8QQ_yGuR63c1K_Qe89y4IMFuy7dvhO_-cgCCA2fisefJt7hYTFEW0fBKsb0luzVNIqaCt_RxKXPnp6mJbR9_LSksKvKLVgVZMflekihxZ8TOuR-krMIYmWxg6IqtQv-MrztGHug/s320/SP+L3-21.JPG" width="320" /></a></div><div style="color: #ffe599; text-align: center;">Close Up</div><div style="color: #f9cb9c; text-align: center;"><br />
<div style="text-align: justify;">Check out my Brasilia! You'll notice my slices are more strongly colored than Chef Karen's. You should know me well enough by now to guess what I did with my take on the cake. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I halved the sugar and <b>tripled</b> the rum in my soaking syrup <b>(No Apologies!)</b>, <b>tripled <i>again </i></b>the amount of coffee extract in the buttercream and cooked my caramel glaze a tad longer for a richer color and flavor before adding the soaked and softened gelatin sheets.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Having learnt my painful lessons on nougatine in the last class, I made it this time round with more care and less fuss, and sliced it into triangles which, along with a coffee bean, went on to grace my Brasilia slices in a simple and very classy finish. I'm really proud of it. :)</div><div style="text-align: justify;"><br />
</div></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6eaXNNr9Udajligfz4gx7W0B_BuB6ak1b9AsjEld8u6DKCPUDC4dTlo3KAq8CdP7jR7JQJZXCEJ5yVRjAMfM-DzcQ5iGchGuCuCD7TOZBpp5sdQR4Z7jytRDh-aWWu49oFw8pbsf2mE/s1600/SP+L3-23.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6eaXNNr9Udajligfz4gx7W0B_BuB6ak1b9AsjEld8u6DKCPUDC4dTlo3KAq8CdP7jR7JQJZXCEJ5yVRjAMfM-DzcQ5iGchGuCuCD7TOZBpp5sdQR4Z7jytRDh-aWWu49oFw8pbsf2mE/s320/SP+L3-23.JPG" width="320" /></a></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;">& A Little Extra For Later</div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com4tag:blogger.com,1999:blog-4499792696661615473.post-60426213546419772642011-02-04T18:47:00.287+11:002011-02-20T21:24:42.778+11:00Glaçage au Chocolat, Bûche de Noël, Biscuit Joconde, Snowflake Decoration<div class="separator" style="clear: both; color: #cfe2f3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFo2MLHSJ3hhkFpiaF_jSgWOFuATpEMaXXEuYyZPC6W1H_H9jwTpSefc8kLBAdR0lWm1ild_yRt5052kveKgtI4b-yQEXZ_5LIJzWa43cWqurAYijSQebuS6BCDZBBxoI5cxzZiMaTcs/s320/SP+L2-9.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWB00krAWzG0G1WNRBE-9zvvaX6A4WqdfGG9rnUfL4rwBxYP2f6bs_0QCFfGfYPK6gkP-hO_lM9FqZk3nwqq0bkH5cimZ0f7Zl-nFXO4_xNnK4JjVSpLx48OndW0B0Fl3OnGIKBCa-YA/s320/SP+L2-8.JPG" width="270" /></div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;">Chef's Bûches de Noël</div><div style="color: #cfe2f3;"><br />
</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: justify;">With the <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2011/02/buche-de-noel-pate-bombe-mousse-au.html">baking and assembly</a> done and dusted, today's was a simply task of finishing up and garnishing the log with all things festive. I gotta say, feeling festive and Christmassy on a hot February morning was just beyond me. In fact, this being Chinese New Year, as my dear San Fran pal Miss Lisa pointed out, surely pineapple tarts would have been a more suitable topic for today's lesson? </div><div class="separator" style="clear: both; color: #cfe2f3; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: justify;">(I had to fly back on New Year's Eve to start class on the 1st day of the New Year, collecting <b>no</b> Ang Baos as a result. Loved ones and darling relatives...are you reading this?)</div><div style="color: #cfe2f3;"><br />
</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2U7xN7tiwSSjaMUL-cr8RFnlUq6q3jhnDiMgIDoH3aG-PttQHIx0lvv7aciR4sOive1I3TlYJLuLTEHoUTTbPcK7zPqtk7gwFwXXbT9MvXYy_asLyrJn4YwZ5g9G9vnyq6NMlkeI4sy4/s320/SP+L2-1.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwEOb9Qf3Oerioo2ktj3dxV0oKtQjdSzD4rhuFcWOacaGO9VpZVXZBYxdjhQnf80_XcJZI9cnHnh7I0hul5o1NKCFt4hdqzdaba6CJ7wIpptP2Lx1Pl6ZzzmKYgm9CwfdHUekfQjFuop8/s320/SP+L2-3.JPG" width="270" /></div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;">Warm Cream + Glucose (For Shine) + Dark Chocolate = Decadent Chocolate Glaze </div><div style="color: #cfe2f3;"><br />
</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkJSBT9r_nPTjcUeJZYnYY6QlW3EMPSDNmQB6fuqazZEJCMiEAIgXxZg8d0d-AmO3eZIUXr0dMlmXg1f5g3uJN2ooMo1Rsi_lYD5L6Oju_eqvVzdGcqq5p9Z2Lk8JzcEQzTiV0zYqXJw/s320/SP+L2-5.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEB3PkxtjYpx8PYoU6D9mx-rjfKDQSZvj4o1_mvnDPgUKOMF932jXiY3WTXn46ECG1_7V_bABG0Z84t-XUSuN5zQeXqu6CrIhnU5eqdbnCjcnCDG7IKoWdZ0row0suW-LPtJzsJynbV8o/s320/SP+L2-6.JPG" width="270" /></div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;">Blanket Of Oozy Goodness</div><div style="color: #cfe2f3;"><br />
</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: justify;">You'll notice the jaconde has been lined with the almond flakes facing out, to provide the log with the characteristically rugged look of well, a log. Pouring on the still warm and viscous glaze will thinly coat the log, while still allowing the almonds to show through.</div><div style="color: #cfe2f3;"><br />
</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;">s<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0Zs6kFIQb-oE34OOX09CO_yp7ZlEIpr98bAKXQuOQvRU5VoEbsjabQ1xXLbHvbZnIm3aaAdYNJ_g_0-OOV7cy8j7FTBaWKkADosADz8XmPjKppCavIfZPCxTsFKCwniTzOAjcmNzbTM/s320/SP+L2-7.JPG" width="320" /></div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;">Chef's Marzipan Plaques</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;">Blowtorch-ed For A Touch Of Rustic</div><div style="color: #cfe2f3;"><br />
</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMdMLCM75Ba4iJ1K0Ufs2S5bfjuuZrpeLj6TFJjwaWUI0S4VwVDf2VrokAa_HnL-OGATUOUGH38-uH3cN_uIJutgcTh5ujzdWud7eraG4QZCi2pofPux-JQ5Tw-jtMipnQUJl3XgakfM/s320/SP+L2-2.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9_WaTaC9hYXIRRZMCJdeJYQzZ7IpYYirpQg_pZizNCKGTnG8eSeRQ3RnPrJsNsvGVylFYeLzutP_wRsxESr6ztyYaHAKx_1LdxZEDGew8lYJlC7LxO6Ablpf17S-OaX__GGL44w8Z6E/s320/SP+L2-4.JPG" width="270" /></div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;">Preserved Orange Peel In The Making</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;">Pirate Gert Checking The Brix</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: justify;">At this stage of the preservation process, the peels have been drained and added to a pot of sugar solution brought to a boil. The sugar concentration of the solution has to be carefully monitored to achieve a <a href="http://donttellmymumiquitmyjobtobecomeachef.blogspot.com/2010/11/grand-marnier-souffle-glacee-raspberry.html">Brix of 33</a>.</div><div style="color: #cfe2f3;"><br />
</div><div style="color: #cfe2f3; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLesE9BhPPndVNQWSaEwTtdz26XemuZ7WAMpA5kSXVLN8Zk1vk5t_jDB2FYresUKLvzkn7AesmWL3d5Eg2M3YHNdE7x_cc1GafQHniizt7h2B6J2mAI4khKN_OK4J3a-ONAj_i3sFcaM/s320/SP+L2-10.JPG" width="320" /></div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;">Layers Of Amazing Textures & Flavors</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: justify;">As usual we tasted the cake after demo, though having cake at 10 in the morning isn't my usual feeding routine. I honestly cannot say if it tasted good, I'm sure it did, but I've been down with a serious case of the flu and have not been able to taste <i>anything</i> for the past week! I can say though, the texture of the jaconde was a pleasant surprise, providing the perfect crunch against the creamy mousse and soft, juicy berries. </div><div class="separator" style="clear: both; color: #cfe2f3; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: justify;">I miss my taste buds, but things lost and found again are twice as precious, quips Simon. In that case, I can't wait to better appreciate clear breathing and a good night's sleep not interrupted by treacherous coughing fits: I've hardly slept in 3 days, and was still feeling miserable yesterday, but once I stepped into the kitchen and started working on my cake, I was instantly calmer, my nerves soothed, and I was in my happy place once again.</div><div style="color: #cfe2f3;"><br />
</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYdNFoZjtWzFljPVGa8S4cjDt_tZnqmBtL7rshTKqixFxGUMefXDD-Eur7CHgAkrbHaPZzWWFcEMB8uP8L0REXP5xl6VID6bjPcT1sQfuNIpelPQLnujYfi37AGwxx0HBljhnp1Q6DpU/s320/SP+L2-12.JPG" width="270" /><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw66x_jcB8fm5bA38HABsH9uI_OELnvLUZ1dBvyHvRmLZaNjMtLgWHf6fVUF7T2YF0xl0CcOZpn6XEVX-USFlWkAxTvRzFt89SVaYzgx29Mf82ZdZ7i-rc3V3lahLGBM_pSWTKScjlI5M/s320/SP+L2-13.JPG" width="270" /></div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;">My Bûche de Noël ... & A Timeless Take</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: justify;">You cannot really see it, but my log was actually kinda cute. Chef Andre liked the height of the plaque and the white chocolate stars. I also added some golden dragées (decorative confectionery commonly made with sugar) and flaked almonds for a splash of color and Christmas glam. </div><div class="separator" style="clear: both; color: #cfe2f3; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: justify;">To better suit the post-Christmas season, I made a much simpler, more elegantly decorated round cake, swishing the glaze across the top for a subtle pattern and sparsely dotted it with more dragées: silver was my first choice but we didn't have any today. Almond flakes around the edge covers the somewhat messy bits!</div><div style="color: #cfe2f3;"><br />
</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUWTZ7oUOx5ZIKKBCCf_UzX_1sgUvXMmvRg9UnIUHplGVLn3XXley1XmcB-C8F8P29u3HvEi-CafpJg5mdRDPy-N9oUVQuwZ5OVWLLAMq5vtld8c6360k7_GPU-RFhfR-Mpse8mo_7Tc/s320/SP+L2-11.JPG" width="240" /></div><div class="separator" style="clear: both; color: #cfe2f3; text-align: center;">Tiffany</div><div style="color: #cfe2f3;"><br />
</div><div class="separator" style="clear: both; color: #cfe2f3; text-align: justify;">This log was topped very simply with broken meringue pieces, flaked almonds and more dragées. For reasons I cannot clearly pinpoint, I've decided to name this creation Tiffany. ;) </div>Little Chefhttp://www.blogger.com/profile/05761487108221964852noreply@blogger.com3