Friday, August 15, 2008

IP Lesson 10 : Vanilla Souffle, Cream Caramel

Yeah I was the Chef Michael' excited cuz it was my first time doing this...we made Souffle, Creme Caramel and Anglaise.

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.

Our souffle, as you can see some souffle cracked on top. Chef said it is because we didn't mix the batter with egg white properly (I was doing that ;P)

just pick the nice one and present.

my cream caramel was very nice...even I don't really like this kind of yummy.

I have never like cream caramel until I made it ..hahaha

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