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

Posts tagged ‘Kouign Amann’

Day 58 – Brittany – Wed 11th April

Today chef Gilles took the demo and practical and started off by completing the Kouign Amann started by chef Loic last week.

The dough had been frozen since last week and all that was left to do was roll it out again in sugar, fold it and roll it again in sugar, then roll out and cut into 2 inch sections. These were left to double in size, then baked until browned and cooked through. It was served with caramelised sections of apple.

Next were stuffed clams. Clams were steamed in white wine with mirepoix for a couple of minutes, then drained and picked from their shells. 2 clam meats were placed into opened shells, covered with a sauce made from the clam cooking juices and cream, and topped with a shallot, garlic, parsley, breadcrumbs and butter mix and browned under the grill.

Lastly was paupiettes of salmon with sorrel. Thin escalopes of salmon were rolled with a mousseline of scallops and lemon sole, flavoured with chervil, tarragon and chives. This was then poached and served with a sauce made from shallots, vermouth, white wine, fish stock and cream, then finished with sorrel leaves. It was served with some broccoli florets and some turned mushrooms.

In the practical we just had to make the salmon paupiettes. Not too hard but lots of points of technique to get right and this is one of the possible exam dishes. Plenty to practice here and very tasty. It was polished off within minutes of arriving home.

Day 56 – Normandy – Thurs 5th April

Chef Loic took us for the demo again today with recipes from Normandy.

The 1st was fillets of sole with cider, mussels and shrimps. Dover Sole was skinned and filleted, poached with chopped shallots, cider and fish stock. The stock was finished with cream, mussels and little shrimps.

The chef then made veal cutlets with apple and cream. A 4 cutlet rack of veal was browned then roasted in the oven. Sections of apple were caramelised for the garnish. The apple trimmings were sautéed in butter, deglazed with calvados, simmered with cider and chicken stock, reduced and finished with cream and sautéed mushrooms and shallots. The veal was cut into cutlets and served with the apple sections and sauce.

We got to taste the veal and sauce and both were really good. Unfortunately we wouldn’t be making this in the practical 😦

Lastly the chef prepared a dough for Kouign Amann, a caramelised butter cake which is a speciality of the region. A dough of flour, water and yeast was made and left to rise, punched down and rolled out. A slab of butter was placed in the centre, the dough folded over, the dough folded in 3, turned 90°, rolled out, folded again refrigerated for use in the next cuisine lesson.

In the practical we only made the sole dish. Not hard and tasted good, even though I had a bad mussel which slightly tainted the sauce.

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