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

Archive for 15/08/2012

Day 134 – Dover Sole and Crayfish timbale – Wed 15th August

Chef John took us for the demo today and made a dover sole and crayfish timbale with champagne sauce.

The timbale mould has a layer of fish mousse at the base (which becomes the top on turning out), the sides are lined with a dover sole fillet, the centre is filled with crayfish tails and crayfish sauce and it is topped off with more mousse. It was cooked in a bain marie and served with a champagne sauce with dots of crayfish sauce. When the timbale is cut open, the crayfish sauce inside runs out.

Next today was this term’s patisserie wine lecture which was 3 hours of tedium. We have 1 or 2 wine lectures each term and they have all been utterly boring and I have learnt nothing from them.
Considering we have a wine lecture and a cheese lecture each term and the cheese lecturer is so passionate and knowledgable and makes the subject so exciting, it’s quite amazing how dull the wne lectures are. Pity the lecturer doesn’t go to the cheese lectures to see how it’s done.

Days 132 and 133 – Sugar Module part 1 – Mon 13th and Tues 14th August

This week’s patisserie lesson were on cooked sugar.

The first parts were on poured sugar pieces and will be part of our final exam.

We made several sugar ‘centrepieces’. I don’t think any of them are particularly attractive personally, even when I look at the best ones made by the chef.

Here are a couple of ones I made. I’m still trying ideas for the exam so these are experiments.


Next we had a lesson on pulled sugar, which is what rock candy such as seaside rock and candy canes are made from.

We made sugar roses and I had a quick attempt at making a ribbon, though we’ll be covering those next week.

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