I'm studying the Grand Diplome at Cordon Bleu in London

Today we just had 1 demo and chef Graeme took it.

The chef started with a black forest gateau. He made a chocolate genoise sponge, cut it horizontally to produce 3 layers, then layered them with chantilly cream and black cherries.
The whole was covered with more chantilly cream and decorated around the sides with pieces of tempered chocolate.
The tempered chocolate had been decorated by spreading it on an acetate sheet that had a coloured cocoa butter design on it, and the chocolate picks this up.

The top was decorated with some piped cream, cherries and some more chocolate.


The other gateau was a strawberry gateau. A genoise sponge was layered with chantilly cream, strawberry jam, strawberries soaked in grand marnier, and decorated with cream, flaked almonds or chopped pistachios around the sides, and strawberries and chocolate on top.


Comments on: "Day 36 – Gateaux – Thurs 1st March" (1)

  1. Bob Mycroft said:

    Oooohhhh Yes! That looks the business 🙂

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