Practical Class 18-11-10

Back with the 2nd practical

During pastry class
we made bavarois!

Bavarois is a layered dessert of creme anglaise
with different flavours
Commonly,
Vanilla, Choc and Coffee

The key to making a perfect bavarois is
giving it time to chill longer
so it can set
and be firmer
so the layers do not mix
like wat my chef said
"do fast fast, chill longer"
-Chef Zamri

It took quite a long time to make it
all cuz of the time required to chill
we have to chill it after putting each layer

Chef Zamri's
well set,
firm bavarois
however,
the taste was abit off
haha
some part of it taste salty
this is because
salt was used to preserved the ice


Mine
It looks "ok"
but it stil wasnt firm enough
n yes,
it was salty in some area
=/
YY's
looks great,
just lack of the colour
Carmen's was the best amongst us
it's well set and firm

Unfortunately,
some of us did not turn out well
Nik Haris's
Should be the lack of gelatine and chilling

Next is Kitchen class
This time we are to prepare
My dish was
Pan seared duck, accompanied with risotto, braised rad cabbage, sauteed asparagus,
served with orange sauce
So this is how it looked like
Well,
my chef did not fancy it
I did not peel my asparagus =/
Chef liked my risotto taste
but not the texture
The diced dragon fruit need not to be there
=/
LOL
Wat my chef said
=(
Anyways...
here are some nice presentation of that day
Kah Wai's
I liked it
Carmen's

FYI:
I forgot to take a picture of my impose dish
which was
poached chicken mousseline with muchroom, mixed salad and Balsamic Vinaigrette
Done by my commis, Ariff
=)
Well done

(",)/"

Making Gateau Saint Honore with LYY n her Sis

So my fren,

Yinying's sister,
Qying
(dunno wat's her full name)
=/
has a project
which is to make a cake
So YY n i helped
=)

It was a hot day
I remembered
As we were going around shopping for ingredients
but we could not find some, however

We ended up making a gateau saint honore
without using gelatine powder
Resulted a "unsuccessful gateau saint honore"
but still edible
LOL
(",)/"

Practical Class 21-10-10

A new Term

Tougher
Harder
Stricter
More challenging..

So here's the thing
In this new term
(which is ending, but i'm only updating now cuz been busy =/)
Our pastry & kitchen class are on the same day
So every alternate Thursday
Pastry 1st, then Kitchen

Our first pastry class in this new term
we were to make
Gateau Saint-Honore
A classic French dessert
made from a shortcrust pastry as base
small cream puffs as the ring
and
crème chiboust as the filling
This is how it should look likea raspberry variation

AND..
This is how mine looks like
Saddening
But it taste great >< by..
i forgot who =/
by foo haw

Some tips :
1. To make creme chiboust = creme patissiere + italian meringue
Italian meringue : Boil sugar with some water until 117 - 120.C /
If no thermometer, it is ready when bubble can be blown from the liquified sugar
2. Caramel is used as deco and also to stick the cream puff on the sides
3. Inject cream into puffs from bottom before dipping in it the caramel
4. Cream puff can either be filled from the bottom or
cut into half, cream fill in center

Next would be kitchen class
we have to prepare
either an appetizer or dessert
as an impose dish
and a main course
The impose dish in prepared by our commis
(kitchen helper)

So for the first class
out impose dish was an appetiser
known as nicoise salad
Done by my commis:
Edmund Chan, a.k.a Sifu! lol =P
The original nicoise salad
has no potatoes in it
so i did not use potato in mine

Ingredients :
Fresh salad vegie
Red and yellow capsicum
black olives
anchovies
artichokes
balsamic vinaigrette as dressing

Chef didn't like it
=(

the main course
Stuffed chicken with fried rice, accompanied with glazed carrot, potato, cauliflower and aubergine
Basicly,
i used chicken breast to stuff the fried rice
Fried Rice : carrot, apple, brocolli and some chopped english parsley
turned potatoe and carrot
Sauce : Chicken jus reduced with balsamic vinegar
Chopped walnuts as garnish

Here are a few of my friends presentations which i liked
the end =)