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

Posts tagged ‘Fraisier’

Day 98 – Patisserie Exam – Mon 11th June

Today was the Patisserie Exam for this term (Intermediate) and I drew a number to have to make the Fraisier. The other possibilities were the Opera and Sabrina cakes.

We had 2 ½ hours to make the cake from scratch, including the marzipan rose. I must say that this is the cake I was hoping to make, rather than the other options, so I was very pleased to draw this.

It went pretty well and I finished with about 15 minutes to spare and hadn’t had to rush myself.

Here is the finished cake.

Next exams are the written patisserie and cuisine exams on Wednesday.

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Day 68 – Tortes, Duck and my Fraisier – Wed 25th April

We started with a lecture on tortes from chef Christophe, who we have only had for practicals previously.

He made 3 traditional tortes: Engadiner Torte, Linzer Torte and Galette.

Next we had a demonstration on the Landes region of France, which is in South West France, with chef Giles. The dishes were duck breast with citrus and prune and armagnac tart.

The duck breasts were cooked in a pan and served with sautéed apple and pear segments, batons of celeriac and beetroot, segments of orange and lemon, candied julienne of orange and lemon zest and a citrus and duck jus.

The chef also salted, then marinaded the duck legs for making duck confit the next day.

Lastly we had a practical making the Fraisier. I must say this is one of the prettiest cakes we have made so far and mine turned out very well, though my piping of royal icing isn’t quite up to the chef’s quality yet. My pink marzipan rose is, however.

Days 66 and 67 – Fruit cake, skills test and Fraisier – Mon 23rd and Tues 24th April

On Monday we had a demo with chef Nicolas which was about making a fruit cake and then practising some skills we had learnt last term and one new one.

The new skill was making a marzipan rose and here is the chef’s demonstration of the steps in making a rose.

And here is the rose I made

The other parts of the practical were making a fruit cake, which we will be using later in the term for decorating, and practice piping of chocolate and buttercream.

On Tuesday we started with a meeting about the cuisine exam this term, telling us which dishes we may be required to cook in the exam. One is the salmon paupiettes we made on 11th April and the other is a lamb dish we will be doing in a couple of weeks.

Then we had a patisserie demo with chef Nicolas who made a Fraisier which we’ll be making tomorrow.

It’s a layer of genoise sponge topped with creme mousseline with strawberries lining the outside and topped with more sponge and a thin layer of marzipan. The top is decorated with a marzipan rose and leaves and some royal icing piping.

and here are the roses and leaves the chef made for these cakes

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