Wednesday, September 30, 2015

Douceur Chocolate !


I have to admit that Le Cordon Blue has a great recipes for this Heavenly Chocolate or Douceur Chocolate. And the most I like about this cake is the crunchiness of crispy praline that filled inside the dacquoise,so for every bite you will feel of soft-light texture from the hazelnut dacquoise and the crunchy from praline feuilletine which is remind me eating Rocher from the demo class 2 days ago.

The perfect level of sweetness and smooth of chocolate mousse is great combination. Appearing this cake with a thin chocolate temper disk between the layer is another thing that make me believe that i can sell this cake in a premium price. Give all the credit to the chef who teach us and give us a tip  how to master this cake within 3 hours and I actually make this one right after demo class.
It took a better picture in garden winter room,with the better light compare to practical room. It was almost 9.30 pm after I finished this cake with smiling face of my hard work, delicious with simple decoration as chef said " go simple " but beautiful :)






Tuesday, September 29, 2015

Muscadine & Praline Chocolate!

Working with chocolate to make a proper shine, get great texture and melted in your moth not is your hands are all about perfect temper chocolate. Today, again making a muscadine and praline coated with the temper milk chocolate was very successful than the first lesson I made. Muscadine, actually is a praline ganache dipped into the milk chocolate then roll in power sugar. For the praline or int eh picture is a half moon shaped chocolate is the most simple recipes but what is the most complicate making a good looking praline is to dip into the temper chocolate and place it on the paper to set was a challenge without making a excess chocolate around edges and making a pattern ontop of the chocolate. It was perfect day for temper the chocolate , no marble, bubble and shiny-- I would say " good job sunshine":))


                      Below is what the chef made in demonstration class. 


Saturday, September 26, 2015

Chocolate Truffle!


Truffel known as " Diamon in the kitchen" in cuisine and when it comes to dessert, we name it as its shape-Truffel! Basically is chocolate ganache coated with temper chocolate and roll into the cocoa powder or can roll with chopped nut, ect. I could be super easy dessert and fun to making with friends according to the assemble step without temper the chocolate yourself but if you have to temper the chocolate then you might not have so much fun making this.

We also make a chocolate coffee which is an almond past rectangular shape mixed with coffe extract then coated with chocolate temper .In this class, I ran out of the time, actually you can make difference pattern and decoration on the chocolates surface but need to do it while the chocolate is not set yet. 

This is what chef made in the demonstration class - including a Rocher with nice presentation on chocolate  plate . I like because a crunchy texture and less sweet with a lot of nut ;)) 


Bavarois Aux Trois Chocolats!


Bavarois Aux Trois Chocolats is a classic dessert with lighten in whipped cream infuse at the end.
the cream is made similar to pastry cream without flour but using a thicken by gelatin then chill it to make it firm. A great favor of smooth bavarain cream with 3 difference kind of chocolate layer-dark, milk and white. 

Believe it or not that I could eat the whole cake as it is hard to take only one bite - it would melt in your mouth 😍😍 Love Love this recipe!


Opera Cake!

Every good boulangerie will make a version of this legendary cake- Opera Cake. It is the most sophisticate and delicious rectangle cake in France. It is made from 3 layers of biscuits almond jaconde. Between the layer, there are coffee butter cream and chocolate ganache then cover with the dark chocolate glaze on the top.
Again making each cake takes a lot of time and come to this one is the most complicate and delicate works so far. I love the idea of pastry chef Cyriaque Gavillon who created this cake. When he inventing the cake and wanted to find something that only take one bite but can take the favor for all the cake and Opera was the one. The name is came from his wife as she remained him of Palais Garnier ,so since then name stuck and inside the and fit well with the cake.

    To finish this cake , everyone  has to design their own writing on the cake which I can read as " Opera " and that was the most difficult after all tore works had done.I was so happy to share this cake to my special friend who visiting me while I made this cake, so we had an afternoon tea with opera cake, made from me  in my lovely cozy apartment in Paris. After I sliced the cake into small pieces then another fun time begin again, I started writing and add more raspberry and of course my friends had patient to wait for delicious cake:).



Fraisier!










Frasier cake is very traditional classic pretty French cake for long time. Basically it is a cake that filled with a lot of strawberry and cream. In the class we make a mousseline cream and sometime I see a lot of this cake with pastry cream . I always love the cake using a genoise method because you get very light and soft of the cake texture and that what we made in this class today.  The trick or this cake is about placing the strawberry to show on the side and decoration because this cake is must to be pretty and sell quick as strawberry it will not last very long time.





The day after I posted this cake on my Facebook page
" Thai Cooking With Sunshine"  and then , I saw that school  also shared my page on their Facebook page -Le Cordon blue with a giving me great compliment. What a great day I had ;) 

Jamaique!


Jamaique or Jamaica is another tart I learned today and make it right after the demonstration, a bit stressful but love the result. Using a chocolate jaconde" biscuit " sponge misted of sweet pastry dough that I use for my other 2 tarte earlier . They are a combination between coconut mousse and mango-passion fruit mousse for this one. I love that the class repeat for making a mousse many times , so I get to choose to play with difference favor and see which one that goes together well the most for me and so far I still like raspberry with passion fruit :)) and you also can choose either you like a bit of cake on your tarte ( biscuit sponge) or with sweet pastry dough .




Tarte Passion-Framboise!


This is my favor dessert so far-Tarte Passion-Framboise or passion fruit and raspberry tarte !

The most I like about this is like very sweet filling lemon a I tried before. the great combination between raspberry and passion fruit is amazing favor . And anther thing I like about is sweet pastry dough- it is made a prefect crust, flaky texture.
And of course, using a fresh lemon instead extract oil lemon made it such a difference for the filling and the topping

FYI, if you saw my last posted couples days ago then you should have known that this sweet dough is very easy to make compare to puff pastry and for me, I definitely make this one for many times from now. How about you:)?

Yummy😊😊





Macarons!




Making Macarons is can be reward and frustrated but today plating for presentation is another level and was not easy for me,so I am glad that chef like my works today. 

Macaron is well known everywhere, especially in Paris. It is a colorful and beautiful almond cookies which popular for any events.It is kind of 2 cookies sandwich with ether cream or ganache with difference favor.
I always  love making the macarons and usually using Italian meringue method but in my class today, I made it by  using French meringue. Both give a great result but I love using Italian meringue because it is more stable and you can store the Macarons for longer time . Normally, I will make the filing with any chocolate ganache but today lesson made it with " Light Anise Cream" which is interesting how the favor turn out, especially with fresh raspberry around the cream which even make better favor. 

Watching the demo , how to make a fondant Chocolate Glacé Sur Nid D'Abille et Crème Brûlée and these are definitely must to make after class,especially the Crème Brûlée is the best I ever taste so far. Merci Chef !
    Chocolate Glacé Sur Nid D'Abille

       
      Crème Brûlée


Tarte Légère Au Citron

In the demonstration today, there is the chef show how to make Tarte au citron légère or indeed is a Lemon tart in America but there is just a bit difference.French style, instead of using all filling with lemon cream but there having an almond to fortified favor to get a difference favor and texture which add the nice touch which is goes well with light lemon cream instead of just whipped cream in general .

You also can use a petit mold for this tarte which it is look great as much as a regular size and great for party  , easy bite size and I would have fun with decorating a topping .




Pavé Aux Amends



2nd desert is another cake -Pavé aux amends or Almond Cake! It is another simple cake to make and good for gluten fee because it is made from almond with no flour in it. After both cake that I made, they both are  great for having an afternoon tea but if you are in hurry , then i will recommence to go with pavé aux amandes , easy , simple and delicous or make a pastry dough in advance because you can freeze it or buy the dough but it won't be so much fun , isn't it!




Streusel !


Back to Paris for my intermediate class at LCB again after came here for the basic once 2 years ago. Last time I was here in summer and now it is autumn.  I know that would be more interesting to be here in difference period to see what perisain they do and wish I could be back again and send whole year to learn about culture, eat all great food and make every day dessert.

My first impression after landing in Paris again was the weather is super nice and I just want to take off my wether shirt and jean. The traffic was great as well because I arrived on Sunday and was not so crowed as les parisian are still on vacation:). Anyway, I lived close to my school and almost the same area as I used to stay for my first time -Le commerce .  I took a walk to see of anything changes at all from 2 years ago and was very surprised that nothing really change at all and it is my favor ever.


Anyway, back to school after arrive and still jet lag .  Start my first dessert  is Streusel or Streusel  Cake. It is a crumbly topping on any cake with flour , butter and sugar . It goes well with coffee or tea. Some recipes mine the layer of the cake with difference the of fruit and even fromage blanc.

The most challenge for making this cake actually is making a puff pastry . It is not how long it will take to make the dough  but also making a decorate for the crust -crimp the nice good looking on the crust in the limit of time that is a  challenge. Yes, to be a god chef is not because you can make a dessert is about the timing  and organizing- Qui Chef!