Croquembouche (Part 2), Sugar Syrup

Chef Gert Looking Over His Croquembouche

If my ferocious whinging has put the fear of the Croq in you, I apologize for that was not my intent. Sure molten caramel burns like lava and when set cuts like glass, but it had me cussing in the kitchen little more than usual, and with my creme pat properly cooked and choux baked right with their trademark hollow interior, piping the profiteroles was a breeze too.

Truth is, it depresses me to know this particular creation I will so lovingly give life to is sadly ephemeral, for it stands no chance against the elements. Creme pat is highly perishable, left more than 4 hours at room temperature, it will go bad and KILL YOU, while the heat and humidity melts the caramel coating into a sticky mess and renders the glue holding the structure in place soft and unstable. Refrigeration? A double-edged sword, it may keep the creme pat from going off but the moisture-rich environment will only deteriorate the caramel with equal efficiency.

Yet as my Croq came to being, I started to appreciate why there are people (including friends of ours) who continue to request for this bastion of French tradition to mark their special day: a majestic tower of profiteroles each covered in a sheen of golden caramel, punctuated sparingly with intricate marzipan roses, wrapped in a blanket of delicate spun sugar that glistens like morning dew, all resting on a decadently edible platform of golden nougatine to match this proud symbol of grandeur and dramatic flair. Indeed there can be no cake more fitting of a celebration than the Croq.

Coating With Caramel, Filling With Creme Patisserie

Building The Cone, Demolding

The coated and filled roles are dipped in caramel to adhere them in place on a cardboard cone. Once the caramel hardens and sets the roles in place, the cone is carefully coaxed out so as not to damage the structure, which is then placed in the center of the nougatine stand.

Intricate Icing Sugar Lacework

Marzipan flowers are a popular decorative feature while icing sugar is piped on for a splash of white against gold, the classic matrimonial colors. Just another feature which makes this is a perennial wedding favorite.

Marzipan Oinks

Pour Claire & Ross

Yes, I built my grand centerpiece into the container for easy packing and transportation, as I needed it to survive the journey home and last till tomorrow when we have friends over for a barbie. I was quite taken aback when I saw my finished work, it didn't turn out too bad at all! I left the cone in to keep the profiteroles in place, as I did not cement them with as much caramel as Chef did; they held onto the roles so tightly it was impossible to pry them off without breaking.

So I may not be able to prevent the eventually and all-too-soon demise of my Croq, but it was a good experience making it and I finished with a great deal of pride and satisfaction.

Marzipan Roses

Chocolate Truffles

Chef's Chocs

This is it, the last class of Basic Patisserie, 9 weeks of sheer joy gone by faster than any of us realised. To toast our sweet journey thus far, an aptly themed chocolate class.

Remember those lovely ganaches we made? Today they're rolled into tiny balls, dipped in more melted chocolate and tossed in a myriad of coatings: hazelnut meal, toasted almond, icing sugar, coconut (my fav), cocoa powder, or simply left plain.

Here are some pics and spoofs for your viewing pleasure.

Our Kitchen Crew

Chef Keith, World Russian Dance Champion

Nothing Weird Going On There...

Chew On This, Willy Wonka

To Basic Patisserie, With Love

See You Next Term

Judgement Day: Coffee Eclairs, Fruit Flan

Fruit Flan

It's been a long day. On our feet from the unearthly hour of 7am, rushing to meet the 1pm deadline, we weren't released till 3. The verdict? A woeful tale. Where do I start? Rather, where do I find the end to this long, dismal list of things gone wrong? Let's start with the flan.

Pastry shell thin and crisp, custard cooked and set without issues, Phew. I then proceeded to arrange the fruits overlapping the sides of the tart shell, which was a big catastrophic no-no. See, we were supposed to keep the fruits well within the confines of the shell, which should be left uncovered, as part of the visual appeal. Drat.

Coffee Eclairs

My eclairs looked painfully anemic; the fondant was a shade too pale while the pastry cream was 2 shades too dark. 

For the pastry cream I should've laid off the coffee essence a bit. As for the tricksy fondant I had made not 1 but 3 pathetic attempts at tampering it right, trying not to but always heating it beyond the point of no return i.e. 37 degrees. 

When I finally got it right on the 3rd try I just wanted it on my eclairs and out of my sight, not stopping to see just how ridiculous all the wrong colors looked together. Frick on a stick.

Work Flow

We were actually marked for this, I hope I got the 2 marks for effort (down the drain).

The Judging Panel

The Long Wait

For more than 2 hours, we were held captive in the kitchen as the chefs pondered over our products. By then I had resigned myself to the unpleasant fate of flunking and having to re-sit the entire exam. Ah well, more flan and eclairs for me then. Silver lining, Chef. Silver lining.

Guest Judge, Chef Brian

A chef and LCB instructor with 25 years under his belt, Chef Brian may look like your average friendly neighbourhood grandpapa, but he's no softie when it comes to assessing our work, telling us what we did right and where we went wrong. There is no better way to learn and improve, and for that I'm thankful.

Beautiful Disaster

Lo and behold, you may hold your bated breath no longer, I passed. Just barely, I'm sure. But I passed. Thank bloody goodness.

Rum Ganache, Milk Chocolate Ganache, White Chocolate Kirsch Ganache, Chocolate Moulding

Chef Gurt's Shiny Chocs

Probably in view of tomorrow's assessment, today's class was relatively laid back, meant to calm our nerves, maybe? We made 3 different chocolate ganaches, by adding warm cream to chocolate buttons, stirring to melt, and chilled. That's all there is to ganache, folks. They will be set aside for Saturday where they will be made into truffles. 

Cute Bum

Ganache all done, we tampered more chocolate to fill the figurine moulds with, the entire process being more fun than work, really. A waiting game we played, for the moulded chocolate to set so they can be un-moulded and filled with even more chocolate.

My Figurines

A Kiss For A Prince

Prince Charming never showed. The fairy tale's a fraud. I got upset. I ate the frog.

Erica's Cheeky Cheeks

Japonais, Italian Buttercream, Gateau

Chef's Coffee & Praline Gateaus

We're in the big league now, making a proper gateau, aka cake today: 3 layers of japonais sandwiched between thin layers of Italian buttercream, decorated with more cream and tempered chocolate. Impressive, huh?

Chef Karen Making Meringue

Piping Japonais Discs, Whipping Buttercream

Regarding buttercream: It's gross. I do love butter, I do love freshly whipped cream, but never the twain shall meet. Some may argue the point, but to each its own, I personally find the cream way too rich and greasy for my taste buds, really. 

Array Of Gateaus & Macaroons

The macaroons may look tiny but even as such a mere morsel some of us still found the buttercream a tad ovewhelming.

The Power Of Bleach

Class Says Hi!

Top 3: My Works Of Art. Very Pleased I Am. :)

Bottom: Smital's Geometry Gateau, Erica's Tower

Petit Fours From An LCB Function

Mmm, Opera! Can't wait to make that in Intermediate Patisserie!