Week 18
that half term break wasn't as relaxing as the first one, as on the first morning back we had our final theory exam and had to turn in our class project. so the weekend was studying and finishing the final touches of my project.
February 14th Day 76 AM: Theory Exam
this one was a bit more challenging than the last as i didn't prepare as much for this test. always a few curveballs, at least one exam is done and over with.
Day 76 PM: Cooking
prepping for the next few weeks.
Le dessert ravissant
clotted cream ice cream
lemon meringue ice cream
sables with roasted pineapple and coconut ice cream
February 15th Day 77 AM: Demonstration
Seared scallops with carrot fritters and yogurt dressing
balsamic glzed steak
kaleidoscope salad
carmalised pear mille feuille
babas au rhum
dobos torte
Day 77 PM: Cooking
Dobos torte
quite a time consuming cake as there are several steps that need to be done in a certain sequence. first you need to make 6 circular sponge bases, while those bake and cool you then make your chocolate coffee frosting and chop up your nuts. next layering the sponge bases with the frosting. and lastly to make some caramel to coat one sponge layer which then you have to quickly cut into 8 pieces and cover two sides with nuts. the taste of the cake was actually not as bad as i had anticipated, the coffee flavor helped cut the sweetness of the cake and frosting. and its impressive cutting a slice as you see the different layers.
February 16th Day 78 AM: Demonstration
Confit of duck leg on spiced puy lentils
sous vide confit duck legs
compressed fruit
horseradish cream
lemon oil
quick pickled vegetable
sous vide poached salmon
steak cooked sous vide
watercress puree
plaited bread
pannacotta with raspberries and muscat jelly
amandine
day 78 PM: Cooking
Confit of duck leg
All butter rough puff pastry
Amandine
february 17th Day 79 AM: Cooking
lucky for us we got to have steak for lunch today and it was quite delicious, although i overcooked my steak. the sauce was very tasty and the kaleidoscope salad was quite refreshing. i would definitely make this again. the mille feuille was actually quite good too, thought it was going to be more difficult to make but it isn't too bad. however next time i want to try with some matcha creme pat as the filling.
Confit of duck leg on spiced puy lentils
balsamic glazed steak
kaleidoscope salad
carmalised pear mille feuille
plaited bread
day 79 PM: Cooking
Amandine
plaited bread
