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January 29, 2010

Practicals 4-6 Tartlets

Practical 6 - Orange Chocolate Tartlet

Among all the tarts we made this week, I liked this the most. Similar ingredients with sweet pastry dough, added with cocoa powder to have a chocolate tartshell. It was filled with creamy chocolate. On top we put frozen Orange chiboust. The surface was caramelized.
Garnished with orange segments. Good to the last bite.

January 22, 2010

Practical 3 Chocolate Praline Tart

Tarte Chocolat Praline (Chocolate Praline Tart)

Sweet tart shell coated with dark chocolate pate a glacer. The coating makes the tart shell crispier. Layered with Chocolate Praline cream. Glazed with melted chocolate and decorated with caramelized almonds and hazel nuts.

Practical 2 Le Voyageur (The Traveler)

Le Voyageur (The Traveler)

Tart shell was made from sweet pastry dough. Layered with pistachio paste and raspberry seed jam and topped with almond biscuit.

Practical 1 Galette Breton

Galette Bretton is a shortbread biscuit from Normandy, France. Made from flour, icing sugar and butter. Apply 2 coatings of eggwash before baking. The surface was supposed to be light in color but thick coating resulted to a dark brown biscuit. Pero masarap (yummy) pa rin!

Intermediate Patisserie

Class resumed on Monday at Le Cordon Bleu Dusit Culinary School. We were thrilled to have the Master Chef for our demo class this week. Intermediate level focuses more on regional cakes and the techniques/tips in managing our own bakery if we ever set up one.