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