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

Archive for 23/05/2012

Day 87 – Ile de France I – Wed 23rd May

Chef Gilles took us for the demo on dishes from the region of Ile de France, which is the region that surrounds and includes Paris.

He cooked 2 dishes, the 1st of which was Parisian style scallops. Slices of scallop in a mushroom and scallop sauce were baked in a scallop shell, bordered with duchesse potato and topped with breadcrumbs and Gruyere cheese.

The 2nd dish was poached egg on a tartlet of mushroom duxelle and topped with hollandaise sauce.

We made both dishes in the practical and I’m pleased to say they looked just like the chef’s dishes and tasted pretty good. I had a good lunch!

Lastly we had a lecture from chef Graeme on sweet soufflés.

He cooked a pudding soufflé, which had a roux base and was flavoured with lemon and lemon sauce and raspberries.

Next was an orange soufflé with orange caramel sauce and chocolate sauce.

Lastly some crepes were filled with soufflé mix and baked in a gratin dish.

Day 86 – Chocolaterie II – Tue 22nd May

Today chef Christophe took us for a demo on making a chocolate centrepiece. This was a figure or cartoon outlined onto acetate or plastic sheet then painted in with coloured cocoa butter before flooding with white chocolate and leaving to set. Another exercise in tempering chocolate.

In addition a small base was made which could contain a background for the piece or an abstract design.

The chef made a couple of pieces. The first was a Fred Flintstone and the second Garfield the cat.

We could choose our own figure to make and, as it’s almost the season (well it will be in 6 months) I made a Father Christmas with Arctic scene!

It’s almost all white chocolate plus a little dark chocolate so I can eat it all. Yummm.

Day 85 – Chocolaterie I – Mon 21st May

Monday saw the 1st of a couple of days of working with chocolate.

Chef Nicolas demonstrated the making of 4 different truffles and chocolates, which all involved tempering a lot of chocolate.

He made Malakoff which is a chocolate, praline and almond mix topped with white chocolate and cut into rectangles, moulded chocolates filled with a rum flavoured ganache, white chocolate, Malibu and passion fruit truffles rolled in raspberry sugar and lastly, caramel cups which are chocolate cups filled with Baileys flavoured caramel and then chocolate ganache and topped with a pistachio nut.

In the practical we each had to make some moulded chocolates and one of the others. My partner in the practical and I got to make the caramel cups, which was ok but I thought the Baileys actually detracted from the flavour of the caramel. However all went ok, though the shell for the moulded chocolates was too thick meaning there isn’t much ganache inside.

However we then all shared and got to take some of each type of chocolate home.

Tag Cloud