Friday, November 28, 2008

Superior Assessment : Chocolate Box

After finished gateau exam, I am so relax. I went to have a nice brunch at Deli France on George st. before school.

Chicken & bechamel croissant and skinny cappuccino... not bad.

hot and crispy.. woo !

Ok, come back to the exam... Hiah, I am not satisfied with my chocolate.. I think in practical lesson I did it better. This time I tried to make the wooden pattern, my first time, so it didn't turn out nice like I imagined... Moreover, I really like my roses but I was stupid put some cocoa powder on top... looks dirty T_T

Looks not neat at all.

Good idea but ...

I wasted lots of time working with modelling chocolate (to make the rose) that's why I got no time to pipe some chocolate on the top part for nice finish.

Our boxes.

I brought home and my intention is to give it to Aunty Lilian, deryk's aunty, for Christmas present... so I did more decoration which make it a lot better (I think)

Piped the milk chocolate on the lid (first time I tempered chocolate in microwave.. so happy I can do it :D)

Superior Assessment - Gateau

Finally the exam is passed! (anyway, still have to continue studying for 2 weeks) We are so so happy after we passed the exam week, quite nervours and stressful from all theory and practical assessments. In pratical, we have to make our gateau by using the ingredients the school provide. Also make another chocolate box which we did before

At first, my plan was Mousse cake even I don't really like eating mousse. Because it seems easy and the ingredients is very suitable for making mousse. It consists of Strawberry mousse, Kirsh mousse and vanilla sponge decorated with Macarons. Luckily I tried 2 weeks before exam and found out that it was not so nice due to limited strawberry they provide. Taste was a bit boring for me.. So I kept thinking why don't I try to make something I like to eat then I can make it better. So it came to this gateau - '' The Secret''

The first layer is vanilla joconde, top with Grand Marnier creme diplomat, the middle part is strawberry jelly, top with cream diplomat again and Joconde. Each joconde is brushed with vanilla syrup. Masking with Italian meringue and decorated outside with French meringue.

But it looked too plain, I should burn the Italian meringue a bit more. The reason why it is called The Secret because you can't tell what is inside from its look..hehe (actually it is not my intention but I don't have any either strawberry or space left to decorate lol)

Inside.. Chef said I put a bit too much gelatin in strawberry jelly, so when we cut, the jelly and creme diplomat tent to quite easily separate. I was 70% satisfied my product, I mean I like the taste but can improve more... I will have this cake at my cafe (in the future) and try to make it better ^ ^

Some of my friends' gateaus....

all good, we tasted all after class, so full !

Here are the gateau that I first tried making at home..

The first one as I told you, I cut the sponge to small that why you will see there are lots of mousse outside. Also I was lazy to make the glaze, not so beautiful..hehe (also my macaron has no feet !!!)

Since I want to give the cake for others, have to make it nicer, I put the raspberry coulis on top and it suddenly taste much better... My friends like it !

The 2nd cake was the cake in my exam but decoration was different because of laziness :P I like this style more but it doesn't use so much skill.

You know, this cake I accidently put salt instead of sugar in the creme diplomat and Italian meringue..haha..yeah... I have no idea how it happened. I used the sugar from the container that I normally use but then it turned out so salty.. However, I assumed that it should be the mixture of salt and sugar cuz if it is pure salt, it would be a lot more salty. Telling you the truth, even it was salty, I perfer it than the one in my exam... (of course we are not talking about the saltiness)

And the night I made the cake, my friends came over to have BBQ party about 7 people, they like the cake and finished it (maybe they were too drunk to notice the real taste lol)

SP Lesson 21 : Decorative & Showpiece Bread

Today we studied another new dough. It is called '' Dead dough'' also known as Baker's clay. The dough does not contain yeast therefore it does not require proving. This is used for some decorations on showpeice breads because it won't move or change the shape after bake.

Chef Herve showed us the Crocodile bread and Wheat sheaf bread.

Seriously, I think it looks so scary, like lizard.

But after baked, ok .. hehe

My Wheat sheaf bread...

My Crocodile and Platipus. Oh my, the crocodile can't move, his legs are too short lol.

Some products of my classmates... We had fun that day !

Saturday, November 22, 2008

SP Lesson 20 : Panettone, Muffin, Focaccia, Stollen

Panettone is a delicate and rich porous festive bread studded with sultanas and flavoured with candied citrus peel. It can be served with cream or mascarpone. To develop the rich yeasty flavours, the dough can be prepared in serveral stages with prolonged maturing times between each stage.

Focaccia derives its name from the Latin word 'focus' which means 'hearth', because it was originally baked on an open hearth. One of my favourite bread- making sandwiches, dipping in an olive oil or even eating plain.

Muffins is a quick bread originated from the United States and now become famous all over the world...I love muffin but at school, chef just show us the Oat Bran Muffin and we were not allowed to make.

Stollen is a German festive cake that is produced at Christmas time. It is usually given as a gift. It is like fruit bread filled with marzipan, really sweet but I like :D

The processes

From Left clockwise : Panettone, Focaccia, Stollen, Muffin

The finished products
From Left clockwise : Panettone, Focaccia, Stollen, Muffin

Let's see my breads...

Focaccia... Don't be surprised that why my Focaccia is so plain. Since I could't find the fresh herbs or olives...

but the texture was still not bad?

Panettone.. After we took it out from the oven, chef put it all together on the wire rack so we didn't know which one is whose... just took it -_-''

It is crispy outside and very rich inside, I like. Because it is yeasted cake, not much gluten texture like normal bread, a bit crumby.

My stollen. haha Just like like fruit bread really !

SP Lesson 19 : Gingerbread House

Festive occasions are times to reflect and to celebrate. Especially this time the christmas is coming... Suitable for making Gingerbread House:)

Gingerbread House is originated from Austria, traditionally reflects the fairy tale of Hansel and Gretel and should be finished with the witch, hansel and Gretel and a black cat.

First we made the base with gingerbread (of course haha) but the taste is not as nice as ginger biscuit. This version we want it a bit dry so it can hold the shape. Royal icing is used to stick sides together and to decorate with a chimney, windows, snow effect etc.

I really like making the house...just like playing the doll house !

Chef's Keith's Gingerbread house

Soo Jin and I bought some candies to decorate the house... became like this....

The rows of Gingerbread houses.

I forgot to make the witch and a black cat :P

Le Cordon Bleu : Basic Lesson Index

I think my right column is getting longer...So I moved the Lessons in Le Cordon Bleu here...just easy for you guys :)

Lesson 1 : Plain Scones and Royal Icing

Lesson 2 : Variety of Scones, Madeleines, Financiers/friands

Lesson 3 : Genoise Sponge, Gateau Weekend (Butter or Pound Cake)

Lesson 4 : Tarte aux Fruits and Tarte aux Pommes

Lesson 5 : Light Fruit Cake (with Streusel Topping) and Gateau Marbre (Marble Cake)

Lesson 6 : Sables Diamantes and Sables Hollander

Lesson 7 : White Bread

Lesson 8 : Crusty and Soft Rolls

Lesson 9 : 100 % Wholemeal Bread and Pepita (Seed) Bread

Lesson 10, 11 : Chocolate

Lesson 12 : Florentines

Lesson 13 : Choux Pastry

Lesson 14 : Eclairs

Lesson 15 : Paris Brest

Lesson 16 - 17 : Savoury Puff Pastry

Lesson 18 : Sweet Puff Pastry

Lesson 19 (Public holiday)

Lesson 20 : Poached Pear Tart

Lesson 21 : Creme Brulee, Orange Almond Sponge Pudding, Tarte Tatin

Lesson 22 : Plaited Bread

Lesson 23 : Brioche

Lesson 24 : Croissants

Lesson 25 - 26 : Buttercream Gateaux

Lesson 27 : Chilled Cheesecake, Baked Cheesecake

Assestment Week !

Saturday, November 15, 2008


I have been interested in Pendolino first since I read about it from Gourmet Traveller magazine in May, after that in The (Sydney) Magazine from The Sydney Morning Herald - October Issue- that it is in top 10 best new restaurant in Sydney....Once I saw the review from NQN, Okay.... I have to go ! Lucky I got Sam to be my company for this lovely meal.

The chef Nino Zocalli, who premiered Otto, opened his new Italian restaurant in the Strand Arcade, my favourite place for coffee.

There are the cafe section in front and the restaurant section inside where is quite dark and classy...NQN said in her blog that she was worried about taking photo.. too :)

An elegant menu.

So romantic ><

We go there at 12.00 pm. which the restaurant just open so we are quite a first few tables there. But after half an hour, full house !

We sit near the open kitchen so we can enjoy watching their cooking. (but I turn my back to the kitchen, unlike Sam, so a bit difficult to see.)

They serve us the small plate of the cute tiny olives - the Piccoline olives from Victoria (informed by NQN), small but tasty. I ask Sam about the middle space of the plate whether it is for putting the pit there....He said no matter what it for, he won't do that if he comes here with pretty girls.. lol ( this time he also didn't do that ..mean ....? haha) The olive oil is too little so I can't taste much.

A pieces of Olive and white sourdough bread, nice but not the best .

Sam order the sparkling water... For me, I prefer to spend money for a glass of wine to an expensive water.... Tab water is ok :P
We order 3 entrees, and share the first entree...

Duck liver with cherries and polenta $19.00

This duck liver is not foie gras style but it is the duck liver... mm...taste like chicken liver for me. The sauce is nice while the polenta is absolutely superb. I like all styles of polenta, soft or fried one... This version is crispy outside and perfectly smooth inside.

Lamb Mezzaluna Agnolotti $19.00

Sam enjoy his dish, Lamb ragu filled agnolotti with broad beans. I taste a half piece, very good. I also like the sauce. (Obviously it seems not enough for him..hehe)

Pappardelle con ragu di vitella $19.00

My dish : The Ribbons of house-made pasta slither around succulent, slowly braised White Rocks veal shin, with marjoram-scented. The pasta is soft and silky thumbs up ! Even it is entree, quite a lot for me. Also they are generous giving the chunks of veal ragu, so tender.

But I am quite disappointed about my mission for this meal, the marrow ball. It is so small and overcooked...not as soft and juicy as I saw in NQN blog... So I can taste only breadcrumb outside. T_T

I like his posting ^ ^

Extremely happy !

Millefoglie con Fragoline $17.00

Fresh Strawberry with wild Italian strawberry compote, Lombardian goat curd cream, strawberry sorbet. Actually I really wanna try their affogato but Sam wanna try Strawberry Millefoglie. I am up to Sam cuz he comes here for me. It is just decent for me...the puff pastry is normal and a bit salty. Nothing impressive for this dessert.

Fantastic atmosphere.

Olive oil for tasting.

The cafe section outside also looks great. Hope got chance to try !

Shop 100-102 Level 2 The Strand Arcade
412-414 George St. , Sydney NSW 2000
Tel : (02) 9231 6117