Actually this week we learned about plated desserts. How to present our product nicely to get more money for customer lol.
Souffle is a light, fluffy baked dessert made with egg yolks and beaten egg whites combined with other ingredients. The word soufflé is the past particle of the French verb souffler which means “to blow up” or more loosely “puff up”. But it has to be eaten immediately cause it will eventually collapse.
Every soufflé is made from 2 basic components:
1. A French Pastry Cream base/flavored cream sauce or purée
2. Egg whites beaten to a soft peak meringue
Chef Michael's Souffle decorated with pulled sugar.
Cream Caramel is very similar as Cream Brulee as we made last time. The difference is Cream caramel has caramel at the bottom while Cream brulee has burn sugar on top ^ ^
Chef Michael's Cream caramel
In the kitchen we worked as a team for 3 people. Soo jin, Claire and I.