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Monthly Archive: February 2017

Lesson 8: Dome aux Marrons


So after an amazing weekend in London chomping down all that Asian goodness for Lunar New Year, I was back in school, ever ready for an awesome week ahead.

I’d seen the cake that we’d be making this week (Dome aux Marrons –> Chesnut Dome) on Instagram (via the LCB location tag) before and was super excited to work on it. The aesthetic of the cake, in my opinion, is simply amazing. It also reminds me of the Esplanade back home in Singapore – kinda like a durian haha.

I really enjoyed the demo, with Chef Verger showing us how to use the spray gun for the first time ever! I’ve always been very intrigued by this effect that’s commonly used by pastry shops so knowing that I was going to be repeating it in practical was very exciting for me.

Unfortunately, I didn’t take too well to the taste of the chesnut (the cake is three layers of halzenut dacquoise, chesnut mousse and piped all round with chesnut cream). Although I’m a fan of freshly roasted chesnuts, these canned/candied ones were too sweet for my liking (probably the same reason why I’m not a fan of mont blanc).

Practical was awesome – we got Chef Park again 😀 Class is always very organised and calm under her watch. As usual, Jianhua and I split up the recipe and got cracking. Really enjoy working with her! The best partner I could ever ask for :*

Ended up with what I think I can call a pretty decent chesnut dome 🙂 Excited to try this again when I’m back home, albeit in another flavour (will also have to buy myself a spray gun hehe).

The next few posts are just going to be about chocolate and more chocolate so I’m thinking of lumping them all together. But we’ll see, I’m getting slower and lazier in my post updates haha :p



Lesson 7: Choquette Tart with Maple Syrup

Hi everyone!

Writing this as a super belated post so hopefully I remember all the details :p

When I first saw this recipe (or more like the name of the recipe), I thought it was really strange that we were doing something with maple syrup. The first thing that ran through my head was – how’s maple syrup even vaguely close to anything French?

Also, when demo started and I saw that there was a generous serving of chantilly maple cream, I figured that I wouldn’t be a fan of this dessert (cos too much cream always makes me feel sick). However, I realised during tasting that I was very wrong. The base of this tart was amazing – a deconstructed sable crumble with hazelnut and milk chocolate. It was pure decadence. Even the chantilly cream, lightly flavoured with maple syrup, had an amazing texture and flavour that was well complemented by the choquettes on the side, filled with coffee pastry cream.

Needless to say, this tart had quite a few components, hinting at the fact that we’d need to be quick during practical (+ the fact that we needed to temper chocolate for the squares on top).

We got Chef Park for practical, something that I was very happy about. She’s always very calm and the aura that she exudes during class really gets us (me at least) into this rhythm of doing work. The whole practical went very smoothly except for a point where I put my wire rack with the parchment paper and sable on it on top of the stove (we have the induction kinds and I didn’t realise it was on), burning the paper a bit. Oops!

Because I’d done piping with the St Honore tip before, the piping part of the tart went pretty smoothly 🙂 Really loving all the piping work we’ve had to do.

As it was CNY weekend, I rushed home, grabbed my bags & took a train to London to spend the new year’s with Mena Jie and family 🙂 (+Amanda Jie & a couple of Mena Jie’s friends were there so that was awesome). It was a caloric-filled weekend with lots of Asian cuisine that was amazing and making my stomach extremely happy, made even better because I got to see Syaz & Pin that weekend too.

Anyhoo, going to try update more frequently over the next few weeks. I’m a good 6 classes behind right now :S