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 =)