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

Posts tagged ‘joconde’

Day 143 – Lobster, Onglet, Stuffed Pig’s Trotter and Plated Dessert – Wed 29th August

We started the day cooking the Lobster with bortsch consommé from last week.

Next we had a demo where the chef prepared pig’s trotter stuffed with foie gras and wild mushrooms, which was braised and then glazed with the reduced braising liquid.

Next, he cooked onglet steak, which is a tougher cut of beef, with fondant potatoes, beef jus and egg and chive vinaigrette.

The last lesson was finishing and presenting our plated desserts.
It turned out to be another chef John day as we had had him for the previous practical and demo and we had him for this class too, which was surprising as he is a cuisine chef, not a pastry chef.

My plated dessert (we had to design our own) is a white chocolate mousse with a raspberry jelly centre, encased in a joconde sponge with an orange and cardamom sablé base and an orange glacage. It was topped with a fresh raspberry and a white and dark chocolate lattice circle. On the plate is a tuile crisp, fresh raspberries, chocolate curls, mango coulis and creme anglaise.

Day 71 – Gateau Opéra – Mon 30th April

Today chef Nicolas demonstrated the 2nd of the patisserie dishes we may get in out exam: Gateau Opéra.

This is a multi layered rectangular cake tasting of chocolate and coffee (why coffee? It’s the devil’s liquid. Yuck!)

It consists of a layers of joconde (an almond sponge) soaked with coffee syrup, dark chocolate ganache. more joconde, coffee buttercream, more joconde, then a chocolate glaze and some chocolate piping on top. All the layers are meant to be the same height and it’s technically quite difficult according to the chef.

Here are the chef’s finished gateaux.

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