February 19, 2010

Practicals 10-12 Bavarois Aux Trois Chocolats, St. Honore and Pithivier

Practical 12 - Bavarois Aux Trois Chocolats ( Three Chocolate Bavarian Cream)

This is by far the most delicious (French?) cake I have tasted. I am not a big fan of sweets or cakes but this was so heavenly that I finished 3 quarters of it. :-) Lady finger sponge cake was used as the base. It was coated with cocoa syrup before the three layers of Chocolate Bavarian cream in 3 different flavors namely dark, milk and white were placed on top. Never place the next layer of cream when the first is still soft as it will collapse. Freeze every time you place each cream. This will help set the Bavarian cream fast. We used cocoa glaze to coat the whole cake.

Once in your mouth, the Bavarian cream melts leaving your mouth screaming for more. I'm giving it 7 stars. Ha!

Our (my partner and I ) mistake was that we didn't cook the mixture well enough. Cocoa powder makes the mixture thick and creamy only if it's cooked enough....

The Bavarian cream wasn't supposed to be seen when glazed but because of the mistake we made, our "watery" glaze dripped leaving some parts exposed.








The three layers of Bavarian Cream




Practical 11- St. Honore

Yesterday, the chef came up with a new idea of teaming us up with a different partner. His sudden decision affected the performance of half of the class. I was not an exception. St. Honore has a nice look. But with a new partner, making my product look nice as it should be was greatly influenced. The reason,we had different work attitude.

St. Honore base was made from sweet pastry dough. The upper part of choux pastry was dipped in caramel and the bottom was attached on the edge of the base. ( I burned my finger in a 160- degree celcius caramel while dipping the choux pastry in it :-( ).
Chiboust cream was used to fill the middle, supposedly piped with a St. Honore nozzle but because I ran out of time (finishing on time is SO important), I just used a normal nozzle and smoothen it with a spoon. The result was a-not-so-goodlooking- product.






Practical 10 - Pithivier

Pithivier is an inverted puff pastry. Unlike the croissant where the dry butter is wrapped with the detrempe, the detrempe in Pithivier is enclosed with another dough made from dry butter and flour. The dough is folded and given 5 turns to incorporate the dry butter well. The inside is filled with frangipane cream. It is a mixture of 60% almond cream and 40% pastry cream. Cut the pithivier in a shape of a flower. Score the top with the dull side of knife.





Frangipane cream




If the dough isn't relaxed enough, it will affect the rise and the shape of the puff pastry just like what happened to mine.






















No comments:

Post a Comment