Last week was a challenge for me, we had to make 2 tarts within 2 and 1/2 hours on our first day of practical class, and many petits fours on the second day. However, I felt a bit better this week since we made less in class. Also, our group (B) had practical class right after the demo, no 3-hour-time to organize notes before class. During the weekend, Jason, Cindy, Cynthia and I practised piping, and made soufflé at my place.
Demo Class#3: Chef Eric Jaouan made two versions of Ambassadeur exotique (Exotic Ambassador-A Genoese sponge cake with pastry cream), one covered with marzipan, and one decorated with Italian meringue. He also tempered chocolate for decoration. I really like his chocolate piping work.
Practical Class#3: For us, we made the Italian meringue version of Ambassadeur exotique. I think I did alright, except for the chocolate decoration was made too thin. It was nice to make Italian meringue with KitchenAid mixer. I was happy that I practiced piping using light margarine and St. Honoré piping tip at home.
January 15, 2013 Tuesday
Demo Class#4: Today, Chef Eric Jaouan demonstrated how to make Fraisier (Strawberry cake with Mousseline cream), one covered with marizpan on top, and one piped with buttercream. How funny that most of my classmates didn't like eating the cake we made yesterday, but like this one, and they both had the same sponge cake base.
Practical Class#4: Sometimes I enjoyed the rush to finish a product, like today. We needed to bake the cake, let it cool, and put it in the freezer after filling the cream, so that it had at least 30 mins to set. Then we needed to cover the top with coloured (optional) marzipan, and make a marzipan rose, and 3 leaves, and chocolate piping as well. Overall, I think I was alright, and I had fun.
January 18, 2013 Friday
Demo Class#5: Chef Eric Jaouan showed us how to temper chocolate properly, and made a circle chocolate box, and a tear shape chocolate box, for the chocolate bon bon that we will be making for next week. (Tablage du chocolat et bonbonnière: Tempering chocolate for chocolate box and bon bon)
Practical Class#5: We needed to make a chocolate box today, so that we could put some bon bon inside next week. Tempering chocolate was a pain in the ass. I was lazy enough to not do the white chocolate in the beginning while most of my classmates started off tempering the white chocolate for decorating the side of the box. I basically just wanted to temper and finish the dark chocolate for the whole box. Then I would temper some white chocolate and do some piping on top of the box. Most of my classmates had problem with the thermometer while trying to have the chocolate reach the proper temperature. I just followed the reader of my thermometer and it turned out fine. I actually made a piping mistake in the beginning, then I wiped it off with my finger. It showed a bit but I just ignored it and kept piping. In the end, I made another mistake! What do I do now? Well, I just piped more stuff to make it "busy"! I think it worked! :-)
January 19, 2013 Saturday
Hearty Stews Workshop: Cindy, Cynthia, Jason, and I attended to Hearty Stews Workshop in school at noon. Chef Gilles Penot made Sauté de Boeuf Provençal (Provençal Beef Sauté); and Blanquette de veau à l'Ancienne, riz créole (Traditional veal blanquette with rice) I always like stews, but I don't have a cast iron pot now to make it :-(
After the demo, we went to eat at Elgin Street Diner http://www.elginstreetdiner.com I ordered Smokey Burger with soup, and shared Onion Ring Poutine. Yummy!
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