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