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

Posts tagged ‘croquembouche’

Day 135 – Beef fillet, sea bream and croquembouche – Thurs 16th August

We started the day with a demo from chef John who made guacamole with sea bream marinated in lime, chilli and vodka, which he plated in 2 ways.

Next was a sautéed beef fillet with parsnip purée, kohlrabi slices and a marsala sauce.

Then we had a practical with chef Loic making the sole and crayfish timbale demonstrated yesterday,

followed by a technical with chef Christophe who completed the croquembouches started last week.

 

 

Day 131 – Croquembouche and Lemon sole with chorizo crust – Wed 8th August

Today we started with a pastry technical with chef Nicholas. He started a croquembouche by making the choux buns and the nougatine bases which he decorated with royal icing.

Next was a demo from chef John who made fillets of lemon sole with a chorizo crust, green crab sauce and breadcrumbed frog’s legs, garnished with crisp puff pastry and chorizo oil, which he plated in a couple of ways.

Lastly we cooked the pigeon breast and foie gras wrapped in cabbage which was demonstrated last week and was very tasty indeed.

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