Nine months is over but my journey has just begun...
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| with family and friends |
Pinay Panadera's Culinary Adventures
Showing posts with label Le Cordon Bleu Dusit Culinary School. Show all posts
Showing posts with label Le Cordon Bleu Dusit Culinary School. Show all posts
August 2, 2010
Le Cordon Bleu Graduation
After nine months that seemed eternity, my hardships have paid off. I have finally achieved my goal of becoming Le Cordon Bleu Dusit Culinary School's newest alumna. No more rushing in the wee hours of the morning to get to school on time. No more wearing white uniforms. No more eating cakes which give bulges around my stomach. No more late classes. BUT....but .....I will miss the life at the culinary school, the fun in making cakes and desserts, the friendship, the people who unknowingly have inspired me to do the best I can in continuing the legacy of Le Cordon Bleu.
Nine months is over but my journey has just begun...
Nine months is over but my journey has just begun...
July 18, 2010
Cake Exam
This cake exam is based on the Doceur Chocolat Blanc Et Fruits Rouge. The cake was judged according to the criteria the pastry chefs had formed namely unique design, taste: no frozen mousse and compote, (just so you know, we use mousse not buttercream to create gateaux style cakes) and technique.
My initial plan was to make a round cake but as time went by, I heard so many students talked about how easy a round cake is to handle and decorate so I figured there would be so many of that kind. Design was the primary aspect of the exam cake. I wanted to present something different but this would mean changing everything I roughly designed. After a series of inquiries, I got the suggestions and advice from different chefs. The new design came out nice. To top it off, my cake was praised for being the ONLY cake that wasn't frozen.
I passed!
My initial plan was to make a round cake but as time went by, I heard so many students talked about how easy a round cake is to handle and decorate so I figured there would be so many of that kind. Design was the primary aspect of the exam cake. I wanted to present something different but this would mean changing everything I roughly designed. After a series of inquiries, I got the suggestions and advice from different chefs. The new design came out nice. To top it off, my cake was praised for being the ONLY cake that wasn't frozen.
I passed!
June 26, 2010
Sugar Showpiece Exam
Today our skills on sugarwork were once again tested. Contrary to what I have said before, I now enjoy sugarwork and was able to make better looking flowers and sugarballs for my showpiece. I wish we had more lessons on this as I have come to take pleasure in doing it.
The decorations for the showpiece are made from water, sugar and glucose heated at 160-162 degrees Celcius. Tartaric acid is added when the syrup reaches 155 degrees celcius . To stop the temperature of the syrup from rising, it is plunged in ice water. The syrup is poured into SILPAT to let it cool a bit. When the edges have cooled off, the folding starts. When it has stabilized ( this means it doesn't spread out easily) , the cooked syrup is rolled and pulled many times until it becomes shiny. This process is called Satinage.
The base is also made from the same mixture but without Tartaric Acid as this will soften the candy syrup if added. It is cooked at the same temperature as the pulled sugar.
The syrup being cooked.
The decorations for the showpiece are made from water, sugar and glucose heated at 160-162 degrees Celcius. Tartaric acid is added when the syrup reaches 155 degrees celcius . To stop the temperature of the syrup from rising, it is plunged in ice water. The syrup is poured into SILPAT to let it cool a bit. When the edges have cooled off, the folding starts. When it has stabilized ( this means it doesn't spread out easily) , the cooked syrup is rolled and pulled many times until it becomes shiny. This process is called Satinage.
The base is also made from the same mixture but without Tartaric Acid as this will soften the candy syrup if added. It is cooked at the same temperature as the pulled sugar.
The syrup being cooked.
Workshop 27
Workshop 27 - Pulled and Poured Sugar
A total of five hours were given to us to finish our decorations (pulled sugar) and base (poured sugar). I was in high spirits today that I was able to make more pulled sugar decorations than last time. Today's workshop is just to assess our skills on sugarwork in preparation for our sugar showpiece exam tomorrow.
I wasn't aiming for pink but many drops of red dye and a few of blue turned my cooked sugar to this. You can't exactly know how the shade might turn out but try to experiment with different colors until you acquire the color you desire.
Here's the base before I stick the decorations. Nice eh?
A total of five hours were given to us to finish our decorations (pulled sugar) and base (poured sugar). I was in high spirits today that I was able to make more pulled sugar decorations than last time. Today's workshop is just to assess our skills on sugarwork in preparation for our sugar showpiece exam tomorrow.
I wasn't aiming for pink but many drops of red dye and a few of blue turned my cooked sugar to this. You can't exactly know how the shade might turn out but try to experiment with different colors until you acquire the color you desire.
Here's the base before I stick the decorations. Nice eh?
Practicals 24-26 Sugarwork
Practical 26 - Blown Sugar
On the third day of sugarwork, my arms began to strain. I would say sugarwork is my least favorite as I have to deal with heat all the time and exert double efforts to get things done. I have no complaints on cooking the syrup. Handling and blowing the sugar are what make it wearisome.
I kind of enjoyed what we did today because it reminded me of my childhood. As a child, I loved blowing plastic balloons and creating them in different shapes. Blown sugar is somewhat similar with plastic balloons in a sense that air gives its shapes.
How to blow a sugar? Cut off a small amount of sugar/ cooked syrup with scissors. Shape a ball by folding the edges towards the center.Press the edges slightly together. Be sure to leave a small hole where you insert the metal part of sugar blowing pump. Wrap a small piece of sugar around the metal part and heat it with blow torch. (This will stop the air from escaping when pumped.) Insert the metal part and close the edges, pump air into the sugar SLOWLY or it will explode. While pumping, push the bottom side of the sugar up with scissors. This will expand the sugar. For other shapes, pull the opposite side of sugar and expand it while pumping until you form any shape you can imagine..
My class during presentation.
On the third day of sugarwork, my arms began to strain. I would say sugarwork is my least favorite as I have to deal with heat all the time and exert double efforts to get things done. I have no complaints on cooking the syrup. Handling and blowing the sugar are what make it wearisome.
I kind of enjoyed what we did today because it reminded me of my childhood. As a child, I loved blowing plastic balloons and creating them in different shapes. Blown sugar is somewhat similar with plastic balloons in a sense that air gives its shapes.
How to blow a sugar? Cut off a small amount of sugar/ cooked syrup with scissors. Shape a ball by folding the edges towards the center.Press the edges slightly together. Be sure to leave a small hole where you insert the metal part of sugar blowing pump. Wrap a small piece of sugar around the metal part and heat it with blow torch. (This will stop the air from escaping when pumped.) Insert the metal part and close the edges, pump air into the sugar SLOWLY or it will explode. While pumping, push the bottom side of the sugar up with scissors. This will expand the sugar. For other shapes, pull the opposite side of sugar and expand it while pumping until you form any shape you can imagine..
My class during presentation.
Practicals 22- 23 Pastillage and Marzipan
Practical 23 - Pastillage
Pastillage is a mixture of icing sugar, cornstarch, gelatine and a bit of vinegar or lime juice.
The mixture becomes a hard and dry block. Kneading it a bit to make it nice and smooth is necessary before use. To ease the kneading and to moisten it, just add lard (We used duck's fat) until it reaches the right consistency.
Pastillage is a mixture of icing sugar, cornstarch, gelatine and a bit of vinegar or lime juice.
The mixture becomes a hard and dry block. Kneading it a bit to make it nice and smooth is necessary before use. To ease the kneading and to moisten it, just add lard (We used duck's fat) until it reaches the right consistency.
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| The finished product. The chef actually liked the idea. |
Practicals 19 - 21 Chocolate Showpiece and Chocolate Box
Practicals 20-21 Chocolate Showpiece
Two days were given to students to make and assemble this Easter-themed Chocolate Showpiece. Here's mine.
Two days were given to students to make and assemble this Easter-themed Chocolate Showpiece. Here's mine.
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| Front view |
June 15, 2010
SP Practicals 17 & 18 Chocolate Bars and Chocolate Bonbons
Practical 18 -Preparation Des Interieurs De Chocolats ( Preparation of Chocolate Interior)
A series of lessons on chocolate made me appreciate it more. Not only because I learned the methods of tempering all kinds of chocolate but also because I got the first hand experience of making this wonderful food most of us can't live without.
Today's practical was a continuation of yesterday's. Both recipes yield good "eating" chocolate due to the fact that majority of the ingredients are of the best quality transported from afar.
A series of lessons on chocolate made me appreciate it more. Not only because I learned the methods of tempering all kinds of chocolate but also because I got the first hand experience of making this wonderful food most of us can't live without.
Today's practical was a continuation of yesterday's. Both recipes yield good "eating" chocolate due to the fact that majority of the ingredients are of the best quality transported from afar.
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| Here are my chocolate bars |
June 6, 2010
SP Practicals 15-16 Berlingots and Mielina
Practical 16 - Berlingots and Mielina
We have finally started with the lesson I dread the most. Sugarwork. This is the part where we will get ourselves burned. Gob bless us all!
We have finally started with the lesson I dread the most. Sugarwork. This is the part where we will get ourselves burned. Gob bless us all!
SP Practicals 13-14 Restaurant Plated Dessert
Practicals 13-14 Restaurant Plated Dessert
This was a combined practical to make up for the classes we missed because of the chaos in Bangkok. I will be writing more about these recipes later. I have a project I am working on (related to my exam cake) and it takes much of my time.
Light Cream Cheese
This was a combined practical to make up for the classes we missed because of the chaos in Bangkok. I will be writing more about these recipes later. I have a project I am working on (related to my exam cake) and it takes much of my time.
Light Cream Cheese
May 28, 2010
SP Practicals 10-12 Dessert in Glass, Macarons
Practical 12 - Transparence De Cremeux Chocolat, Blondies,Framboise Et Son Croustillant De Grue De Cacao ( Transparence of Creamy Chocolate, Blondies, Raspberry with Cocoa Bean Crisps)
The long name says it all. This recipe is one of the series of restaurant desserts we are learning at the moment. The only thing that complicates the process is decoration which requires a lot of patience, time and creativity. Just so you know, our chefs encourage us to make grandiose decoration for all kinds of desserts.
Any glass is acceptable as long as it adds effect to what you want to present.. For this pratical, we used martini glass.You can see through the glass the order of the things inside.
The creamy raspberry was poured in, followed by diced blondies and raspberries, a tempered chocolate disk, a layer of creamy chocolate mousse over it, and the chocolate glaze.
The long name says it all. This recipe is one of the series of restaurant desserts we are learning at the moment. The only thing that complicates the process is decoration which requires a lot of patience, time and creativity. Just so you know, our chefs encourage us to make grandiose decoration for all kinds of desserts.
Any glass is acceptable as long as it adds effect to what you want to present.. For this pratical, we used martini glass.You can see through the glass the order of the things inside.
The creamy raspberry was poured in, followed by diced blondies and raspberries, a tempered chocolate disk, a layer of creamy chocolate mousse over it, and the chocolate glaze.
May 13, 2010
SP Practicals 7-9 Cakes and Eskimos
Practical 9 - Eskimo Citron Et Fruits De Bois ( Lime and Wild Fruits Eskimo)
A modern version of popsicle, Eskimo is made from lime mousse with wild fruits coulis filling, chilled in a tube to obtain it's cylindrical shape.
The base consists of sweet pastry and hazelnut cream biscuits cut in rectangular shape the length of Eskimo.
A modern version of popsicle, Eskimo is made from lime mousse with wild fruits coulis filling, chilled in a tube to obtain it's cylindrical shape.
The base consists of sweet pastry and hazelnut cream biscuits cut in rectangular shape the length of Eskimo.
May 12, 2010
SP Practicals 4- 6 Cakes
Practical 6 - Delice Chocolat Pistache Et Framboise ( Pistachio and Raspberry Chocolate Delight)
The heart -shaped base was made from chocolate macaroon. The edge was filled with chocolate mousse and the center with pistachio flavored creme brulee.
The heart -shaped base was made from chocolate macaroon. The edge was filled with chocolate mousse and the center with pistachio flavored creme brulee.
May 8, 2010
SP Practicals 1-3 Tartlet , Baba and Club Sandwich
Practical 3 - Tartelette Au Chocolat Au Lait (Milk Chocolate Tartlet)
Sweet pastry base was fully baked at 170 degrees Celcius. The filling was made from soft caramel mixed with ground roasted peanuts. See below...
Sweet pastry base was fully baked at 170 degrees Celcius. The filling was made from soft caramel mixed with ground roasted peanuts. See below...
April 26, 2010
Superior Patisserie (SP)
After a bit interruption due to the rally last week, Le Cordon Bleu reopened today. I am now in the last leg of my journey to a new profession - pastry chef. I was glad to see old friends but also sad that my partner and good friend Cha postponed classes because of the current political situation in Thailand. There is no assurance we're gonna see each other again in 3 months. She and I had a good work relationship. As I sat in class this afternoon, I felt I was missing someone.
Chef Fabrice presented four recipes for starters. They were Club Sandwich Tropical, Macha Green Tea Cake, Florentin and Mini Apricot and Passion Fruit Cake. We're doing Club Sandwich Tropical for practical tomorrow. Stay tuned.
Chef Fabrice presented four recipes for starters. They were Club Sandwich Tropical, Macha Green Tea Cake, Florentin and Mini Apricot and Passion Fruit Cake. We're doing Club Sandwich Tropical for practical tomorrow. Stay tuned.
April 20, 2010
Le Cordon Bleu Graduation
LCBD Graduation
Bangkok, Thailand
We have finally come to the end of yet another three months of hardwork. Le Cordon Bleu Graduation was held at Dusit Thani Hotel on April 1, 2010. Only six of us in Intermediate Patisserie class 3 came to the event. Although half of the class were missing, we still had a wonderful time together.
With Biboy and Cha. We're the only Filipinos at Le Cordon Bleu Dusit this term.
Bangkok, Thailand
We have finally come to the end of yet another three months of hardwork. Le Cordon Bleu Graduation was held at Dusit Thani Hotel on April 1, 2010. Only six of us in Intermediate Patisserie class 3 came to the event. Although half of the class were missing, we still had a wonderful time together.
With Biboy and Cha. We're the only Filipinos at Le Cordon Bleu Dusit this term.
Practical 29 and Demo 30 Sucre Tire (Pulled Sugar)
Demo 30 - Sucre Tire (Pulled Sugar)
The final demo this term. Chef Fabrice exhibited his masterpiece in sugarwork.
Can you believe that only four ingredients are needed to make this? The chef assistant is shown here pulling the shiniest part of the sugar mixture..........
The final demo this term. Chef Fabrice exhibited his masterpiece in sugarwork.
Can you believe that only four ingredients are needed to make this? The chef assistant is shown here pulling the shiniest part of the sugar mixture..........
March 31, 2010
Practical 27 & Workshop 28 Breadmaking and Yule Log
Workshop 28 - Boulangerie - The Art of Breadmaking
Crown Fendu was made from sour dough steam-baked at 250 degrees celcius.
Crown Fendu was made from sour dough steam-baked at 250 degrees celcius.
Practicals 25-26 Feuille D' Automne (Autumn Leaf) and Cassis Vanille (Blackcurrant Vanilla)
Practical 26 - Feuille D' Automne (Autumn Leaf)
Basic components of this cake were 3 chocolate meringue disks and chocolate mousse. The disks were arranged in layers. Each layer was covered with chocolate mousse. The whole cake was then wrapped with a band made from melted chocolate. The top was covered with chocolate fans.
What are bands and fans? You might wonder. They are 58% chocolate melted in a bowl placed over simmering water ( Bain marie as the French say). When the chocolate reached 50 degrees celcius, it was poured in to a tray and spread out until the entire surface of the tray was covered. (If using a cookie sheet, use its backside). The chocolate was chilled to set. Once the chocolate became firm, it was removed from the chiller and was left at room temperature to soften. How soft? Soft enough that when you scrape it you don't feel any resistance.
A 3-layered cake, sides decorated with fans...made by Chef Willy. His fans were way better than mine.
Basic components of this cake were 3 chocolate meringue disks and chocolate mousse. The disks were arranged in layers. Each layer was covered with chocolate mousse. The whole cake was then wrapped with a band made from melted chocolate. The top was covered with chocolate fans.
What are bands and fans? You might wonder. They are 58% chocolate melted in a bowl placed over simmering water ( Bain marie as the French say). When the chocolate reached 50 degrees celcius, it was poured in to a tray and spread out until the entire surface of the tray was covered. (If using a cookie sheet, use its backside). The chocolate was chilled to set. Once the chocolate became firm, it was removed from the chiller and was left at room temperature to soften. How soft? Soft enough that when you scrape it you don't feel any resistance.
A 3-layered cake, sides decorated with fans...made by Chef Willy. His fans were way better than mine.
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