Week 2 of SP

April 8, 2013 Monday
Workshop #201: It was our first practical class in Superior Pastry today, and for some reason, I was very nervous.  I guess having Chef Hervé Chabert as our instructor this term scared me a bit.  He has high standard for each of us.  He is a very organized and efficient chef, and he aspects the same from us.  But today, we had Chef Eric Jaouan in our group instead.  I must say, I was happy.... :-)  We had to make Soufflé chaud au chocolat (Hot chocolate soufflé) and Bûche de Noël (Yule log).  We did the soufflé with vanilla ice-cream in a team of two.  Thank God I had Jocelyne helping, without her, I didn't think I could finish on time.  So thanks Jocelyne!

Soufflé chaud au chocolat (Hot chocolate soufflé with Chocolate ganache and Blinis, and vanilla ice-cream)

 Bûche de Noël (Yule log) plated dessert

Bûche de Noël (Yule log with vanilla Chiboust cream, Chocolate mousse, almond Dacquoise and Chocolate Icing)
Well, Chef Eric didn't like my design on plated dessert and the X'mas log.  So I guess I need to work on my decoration skills!

April 11, 2013 Thursday
Lecture #102: Chef Hervé Chabert's Pain de Gènes à la crème de mascarpone, cocktail de fruits exotiques (Genoa almond cake with mascarpone cream, exotic fruit cocktail); and Entremets fruits des champs or Entremets aux fruits rouges, crème mousseuse au chocolat blanc (Pistachio dacquoise with field berry mousse, white chocolate cream)

Pain de Gènes à la crème de mascarpone, cocktail de fruits exotiques (Genoa almond cake with mascarpone cream, exotic fruit cocktail)

Pain de Gènes à la crème de mascarpone, cocktail de fruits exotiques (Genoa almond cake with mascarpone cream, exotic fruit cocktail) plated dessert

Entremets fruits des champs or Entremets aux fruits rouges, crème mousseuse au chocolat blanc (Pistachio dacquoise with field berry mousse, white chocolate cream)

Entremets fruits des champs or Entremets aux fruits rouges, crème mousseuse au chocolat blanc (Pistachio dacquoise with field berry mousse, white chocolate cream) plated dessert

After class, Jason, Cindy, Tanvi and I went to have food in Korean restaurant, then walked to Ma Cuisine 'cos Tanvi wanted to get piping bags, but no luck.  Then we went to have bubble tea and went through our notes.  I was glad that group B's class start at 2:30pm tomorrow.

April 12, 2013 Friday
Workshop #202: My Pain de Gènes à la crème de mascarpone, cocktail de fruits exotiques (Genoa almond cake with mascarpone cream, exotic fruit cocktail); and Entremets fruits des champs or Entremets aux fruits rouges, crème mousseuse au chocolat blanc (Pistachio dacquoise with field berry mousse, white chocolate cream)

Pain de Gènes à la crème de mascarpone, cocktail de fruits exotiques (Genoa almond cake with mascarpone cream, exotic fruit cocktail); and Entremets fruits des champs or Entremets aux fruits rouges, crème mousseuse au chocolat blanc (Pistachio dacquoise with field berry mousse, white chocolate cream)

Entremets fruits des champs or Entremets aux fruits rouges, crème mousseuse au chocolat blanc (Pistachio dacquoise with field berry mousse, white chocolate cream)

 

Entremets fruits des champs or Entremets aux fruits rouges, crème mousseuse au chocolat blanc (Pistachio dacquoise with field berry mousse, white chocolate cream) plated dessert

Pain de Gènes à la crème de mascarpone, cocktail de fruits exotiques (Genoa almond cake with mascarpone cream, exotic fruit cocktail)

Pain de Gènes à la crème de mascarpone, cocktail de fruits exotiques (Genoa almond cake with mascarpone cream, exotic fruit cocktail) plated dessert

Happy to have Chef Eric Jaouan in class today, his comment was that I needed to make my chocolate decoration more refine, and need colour contrast on my plated desserts.