2011 May | Dessert-o-licious
May 24 2011
Next we moved onto plated desserts. In these next couple of lessons we took some of the most successful recipes of famous chefs and recreated them in class. We started class by discussing what some of the elements in a plated dessert are, things like color, flavor, texture, variety, seasonality and cost. Then we were [...]
May 23 2011
It was cookie day! I had been hearing about this class for weeks and was excited it was finally upon us. Our chef warned us that we were about to make literally hundred of cookies and should invite some friends to come at the end of class to enjoy the bounty. We were told that [...]
May 21 2011
A chocolate ribbon cake sounds easy enough to create considering we had already been through molded cakes. It is made up of three 6-inch round cake layers of chocolate nut cake, imbibing syrup, mousse, and chocolate plastic. Well, instructions can be deceiving…I had no idea what I was about to get myself into.
May 20 2011
In the next 3 lessons we tackled the separated egg sponge cake method, in which you whip the egg yolks with ½ the sugar and separately whisk the whites with the other ½ of the sugar. After both have thickened, fold the yolk mixture into the whites, being careful not to flatten the whites, add [...]
May 19 2011
In case you’re wondering, a miroir is a cake made of a genoise mousseline cake, syrup, bavarian cream, and nappage. It is a beautiful, delicate cake perfect for any girly event. They are made in entreme rings (essentially cake pans with no bottoms), which create the gorgeously smooth and shiny sides of the cake. To [...]
May 18 2011
Next up we started on sponge, or genoise, cakes. Genoise cakes are very dry and so they always need to be soaked in ”imbibing syrup”. This is a great way to add different flavors to the same cake, but you have to be careful not to cover them in too sweet of an icing because [...]
May 17 2011
In the next two lessons we moved onto a new cake method, modified creaming method. Modified creaming method is similar to the traditional creaming, but rather than adding the eggs together, either after creaming the butter and sugar or with the wet ingredients, the eggs are actually separated. The yolks are added to the creamed [...]
