tag:blogger.com,1999:blog-89721664432784291912024-03-13T09:33:05.886+08:00Sugarliciousle doux cakerysugarlicioushttp://www.blogger.com/profile/03231881164829203194noreply@blogger.comBlogger184125tag:blogger.com,1999:blog-8972166443278429191.post-46824825428926325652015-03-03T04:32:00.000+08:002015-03-03T04:32:55.836+08:00le cordon bleu - Superior Pastry lesson 17,18,19 & 20 Sugar pulling practice and Exam<div class="separator" style="clear: both; text-align: center;">
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17,18,19課繼續是拉糖課練習,每天都有課,而且每次有6個小時,手指不停起水泡,塗了燙傷膏都來不及好,下一個水泡又出了,我只想練習快點完結,直接考試。</div>
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最後的一課,第20課是考試,這個就是最後的作品,做完這一次後,亦代表我的藍帶學習生涯告一段落。</div>
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17課是最後一課demonstration,話說上次chef 的作品整個掉下落,以免悲劇重演令同學們一張照片都沒有帶回家,chef 在組裝的過程中不斷停下來給同學拍照,很好笑,最後,他很成功做了一個帶有聖誕感覺的sugar piece。 </div>
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拉糖的設備,左邊有拉糖專用的燈,右邊有一張大的slipat 矽膠墊,綠色是拉糖膠手套。拉糖燈其實是一盞會發熱的燈而已,温度太涼拉糖會冷卻變硬,温度太熱又會令糖變得太軟,失去拉糖本身的光澤,甚至不能塑型,所以要保持糖在一定温度才方便塑型。<br />
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每次拉糖都要帶上膠手套,其實它只是一雙洗碗手套。因爲學校的手套size 太大,而很多亞洲人的手太小,chef 建議大家去超級市場買膠手套,細size 手套一度搶購一空,要走好幾間才買到手套。</div>
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第一次做的玫瑰花。</div>
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當煮好拉糖的糖水(150度以上),加入色素後,就將糖倒在slipat上,不消一分鐘拉糖很快就冷卻下來。</div>
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帶上膠手套,從糖水的最邊緣位置開始向內摺起,稍爲涼卻後的糖水會變成半膠半啫喱狀,一直向內摺直至整個變成團,拉糖沒有想像中的燙手(只是以爲,幾分鐘已經後悔)。</div>
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之後就進行"拉"的過程,情形有點像"拉"麵一樣,拉長對摺再拉長,一直拉直至糖出再光澤或在拉糖的過程聽見隱若的"啪啪"聲。</div>
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這就是最熱的過程,因爲糖的中心還很熱,每一次拉的動作都感受到熱力由糖傳到手心及指,但糖會拉的過程因爲冷卻變硬,所以會越來越難拉,要越來越用力。</div>
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當時上拉糖是12月,加上我本身很怕冷所以制服下有2件heatec衫加1條heatec長內褲,我一邊拉一邊流汗,我甚至感覺到內衣下的汗在心口滴下,之後的拉糖課再不敢穿那麼多衣服。</div>
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拉完糖之後就可以做玫瑰花,每塊花瓣用食指及拇指拉出,稍爲調整花瓣的型狀,一塊一塊快手黏上。</div>
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這個是第二次練習。因為我喜歡大氣感玫瑰花,所以當時做了一個很大的花蕊,之後就做了一朵超大的花,跟旁邊兩朵小玫瑰的大小差好遠。</div>
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拉糖最惱人的地方是拉糖很易變硬,當糖開始"拉"不動就要把它放入微波爐加熱,每次加熱3-4秒,不夠再做多2-3次,一般2-3次都足夠。上課上到1/3,同學們不停在微波爐前進進出出加熱,但糖又不能加得太熱,因爲太熱會令糖失去光澤,作品就不夠好看,光澤是評分的重點。</div>
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考試前最後一次練習,我的設計到最後還一直改,有兩朵大玫瑰,小玫瑰,少許絲帶加白合花。</div>
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因為反正練習時間較多,我就把做的能見人的東西都放上去,很想保留百合花,但發現跟玫瑰花放在一起的效果有點怪,最終考試都沒有放。</div>
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這是最嚴重的一塊脫皮,我見證了它由脫半塊到全塊自動脫落的經過,整個過程不到數天,幸運的是這些水泡是不疼的,只是它開開合合生活上有小不便。</div>
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這些都是同學的作品,這個玫瑰像真度最高,似一朵盛開的白玫瑰。</div>
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以下都是其他同學的作品,每個人的玫瑰花都不一樣。</div>
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到了考試那天,前3個小時做蛋糕,後3個小時做拉糖。<br />
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因爲考試前一直在學校做拉糖,沒有碰過蛋糕,考試前兩三天都在家裡做了簡單mousse的練習,但沒有做整個蛋糕,一來吃不來,二來考試當日的蛋糕是chef 將不同食譜拼出來,沒有足夠的時間把所有的食譜做一次。<br />
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當天入到廚房,每人會收到一張全新的食譜,食譜上有一個蛋糕的橫切面圖,但這個圖是錯的!蛋糕的label以及layer 都錯!<br />
後來知道很多同學都知道是錯的,有些沒有理會,照平時上課的做法,有些跟chef confirm,<br />
但我有一位朋友真的照那個圖做,做了比其他同學多層,害她考完試後異常擔心。<br />
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考試那天碰到MOF chef Nicolas( 2005年頭他真的拿下了MOF) ,雖然他還是很嚴厲,但那天他有別於平日,會主動幫助有需要的同學,中途不停的默默評分,而且會用手指挑起同學做的mousse試味。<br />
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蛋糕最難的部分是表面的鏡面,淋之前要控制鏡面温度大約31-2度,我那個有一點點太熱了,所以蛋糕的邊緣有少許滲出,但整體都算ok。<br />
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吃完中午飯就回來下半場拉糖,當天就是拉得很慢,我想拉一朵大的加兩朵小的花,但拉糖就是不聽話,最後只做了一朵中的,更不要說做絲帶呀其他的。雖然只做了一朵,以玫瑰花而言算是一個不錯的終結。<br />
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我終於完成了整個藍帶學習的紀錄了!<br />
<br />sugarlicioushttp://www.blogger.com/profile/03231881164829203194noreply@blogger.com2tag:blogger.com,1999:blog-8972166443278429191.post-35658988844390936452015-03-03T04:31:00.000+08:002015-03-03T04:31:08.676+08:00le cordon bleu - Superior Pastry lesson 15&16Pouring Sugar and Pulling Sugar<div class="separator" style="clear: both; text-align: center;">
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終於來到人生的第一次拉糖課! </div>
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之前一直覺得拉糖是一件很遙遠的事,在家一定不會做,香港不見得有拉糖sculpture 賣,懂得做的人沒有很多,而且一直覺得將極高温的糖水(>150度) 用雙手拉拉扯扯就能做成一件作品簡直就是神奇。</div>
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完成第一件作品真的很高興,但副作用是在不知情下雙手生了好幾個水泡,但每天仍要繼續拉。</div>
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不知道是好運還是不幸,來到我們intensive superior <span style="text-align: center;">突然改了考試形式,以前的拉糖考試學生要做一個sculpture ,大概是一個拉糖作品有background,有base,有花或葉或其他圖案,但今次學校把拉糖的部分focus 減低了,同樣的考試時間,我們要做一個蛋糕加一個sugar piece,蛋糕要放在sugar piece 上面,當然不可以塌下來。</span></div>
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今次chef 示範的拉糖作品只做了圓形的base ,另外加了玫瑰花,葉子以及絲帶。</div>
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有別於以往學生可以自己設計sugar piece 的形狀,今次大家不用想都不可以選擇,因爲要放一個蛋糕在上面,所以所有人的設計都是一樣,只可以做圓形。</div>
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根據chef 的說法,玫瑰花是最難做的花,所以要先練好玫瑰花才教其他花(實情是往後都沒有再教其他花)。</div>
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每個chef 都有自己一套做玫瑰花的手法,而做出的玫瑰花每個人都不一樣。</div>
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Chef 把不同層次的花瓣放在碟上讓我們看清楚,最後一個是花心,最右是第一層的花瓣,然後第二,第三層。</div>
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另外,玫瑰花每一層的花瓣也是單數,所以一般會做,第一層做一塊花瓣,第二層做三塊,第三層做五塊。</div>
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花瓣跟花瓣之間是互相重疊,意思是一塊花瓣的一邊是藏在另一塊內面。</div>
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這一些只是最基本的"法規",chef 多次強調,不要做一個chou,椰菜花,當然不好笑,可是這不是開玩笑,真的如果一開始練習不夠,又不了解,做得像chou是有可能的。</div>
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所有甚麼sugar piece,chocolate piece ,反正是偏藝術類的作品都強調movement,我不知道中文要怎樣翻譯,意思就是作品上需要有一些元素是有動感,有高度,看起來比較生動。</div>
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Chef 就示範了怎樣很快又簡單做了一些小東西有movement 的感覺,當然比起玫瑰花超省時間,可是要做得美都至少要練習一兩次吧。</div>
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第一課的練習只是做pour sugar 做sugar piece 的base ,沒有甚麼難度,很快就做完,又不可以練習玫瑰花,感覺有點騙錢。</div>
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把所有材料放在大鍋子內面,一直煮煮到120度之後可以加喜歡的顏色,第一次做非常貪心,加了很多色素,但由於加太多,所以顏色太深色,最後看起來像黑色,哈哈! </div>
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不過經過一次的練習後,大概知道要加多少色素,今堂主要給大家練習色素。</div>
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回想起當時上課很歡樂,很懷念!<br />
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三塊pouring sugar,組合起來就成了一個sugar piece 的base。</div>
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自從朱古力練習開始,每一次都好像發了一場夢,因爲每一課做完的東西基本上都不會帶走,朱古力會倒入朱古力機再循環再用,但拉糖的作品是不能再用,而且不會有人咬糖來吃,所以只好倒入垃圾筒。但最令人無奈的事,第二天又再做練習,之後又倒掉,不停loop。sugarlicioushttp://www.blogger.com/profile/03231881164829203194noreply@blogger.com1tag:blogger.com,1999:blog-8972166443278429191.post-36357799845503134812015-02-06T17:34:00.000+08:002015-02-09T17:01:49.655+08:00le cordon bleu - Superior Pastry lesson 14 Confiture de Fraise et Framboise,Mielina, Pate de Fruit <div class="separator" style="clear: both; text-align: center;">
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朱古力課完結後,學校安排了一課輕鬆的,今天有水果軟糖,草莓紅桑莓果醬以及焦糖果仁糖,新年做來吃最好不過,可惜今年新年不在香港。</div>
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Chef 的demonstration 另外做了Guimauves (即棉花糖)以及薄荷糖。</div>
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焦糖果仁糖加了五種果仁,又混合了焦榶跟蜜糖,有點像牛軋糖但它不黏牙,十分香口,吃完一粒再一粒。</div>
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自己做的果醬跟一般超級市場買到的真的很不樣,真材實料,很多果肉,而且也沒有那種很"膠"的感覺。</div>
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做果醬非常簡單,將所有水果以及糖等材料放進大鍋子裡煮,不時攪拌一下,要知道果醬煮好了沒有可以拿一點點來測試。把一兩滴液體滴在工作枱上,用拇指跟食指測試它的黏度,如果拉開兩根指頭,果醬可以黏到拉成一條很幼的線就代表ok可以停止,如果還是很水,還沒有到拉成幼線的黏度就要繼續煮。</div>
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煮完之後就可以放入空瓶子裡面,裝滿蓋好要把整個瓶子倒立,這樣可以做到真空效果,幫助保存。果醬沒開過,室温放幾個月也沒有問題,如果開了當然要放冰箱,那就要一兩個月之內盡快吃完。</div>
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水果軟糖就像黑加侖子軟糖那種糖果,小時候非常喜歡吃。</div>
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巴黎有很多甜點店有水果軟糖賣,而且有很多味道可以選擇。做法沒有太難,只要把所有材料煮到指定的温度就可。一般做 Pate de Fruit 都會用到一種叫pectin 的材料,原理就像魚膠片或者魚膠粉,但pectin 跟魚膠最大的分別就是不用放在冰箱裡,在温室就可以發揮凝固作用。</div>
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最好玩的就是在這個專用的切割東西,一下子就可以很整齊的切好一顆顆 Pate de Fruit,表面鋪上砂糖就大功告成。</div>
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<br />sugarlicioushttp://www.blogger.com/profile/03231881164829203194noreply@blogger.com0tag:blogger.com,1999:blog-8972166443278429191.post-62543029593915175572015-02-04T17:36:00.003+08:002015-02-04T17:43:59.190+08:00le cordon bleu - Superior Pastry lesson 12&13 Fleurs et Boites en chocolat and exam<div class="separator" style="clear: both; text-align: center;">
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朱古力終於要告一段落了,來到了朱古力盒子的考試,每人要設計自己的盒子。這個盒子還不錯,有我喜歡的朱古力花元素,加上貌似擺動的絲帶做出了點點movement 效果,可惜這個不是我的考試作品,只是考試前的練習,考試時太緊張失了手,不過大家仍舊可以在網頁內看到考試的作品。</div>
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由於考試要做一個朱古力盒子,demonstration 時示範了好幾個不同的風格及設計,給我們有多一點ideas。Chef 的大部分設計都用了不同類型的模子,但其實我一早想好要做朱古力花,而且我不想跟其他同學爭模子,所以我的設計都不需要用模子。</div>
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立體心形需要用到兩個心形的朱古力模,把朱古力入唧袋,朱古力要稍爲比剛調温好的朱古力涼一點,唧出來的朱古就不會太過水,在心形模上"亂唧"就可以做到通花感覺,但不要唧到密鋪的效果,要留少少空隙,如果線條越糼當然越美但同時代表朱古力會很脆弱,很易爛,所以要拿一個平衡,就算chef 的線條對我來說還是稍爲粗的線條。</div>
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個人覺個這個設計很幾何,很有現代感,但好像多了一點,如果沒有這麼多球體,我會比較喜歡。但之前沒有想過可以把朱古力專用膠紙捲起來做成糼細的管狀,之後把朱古力填入就可以做到柱狀朱古力,點子不錯! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Ly03ERIrIuuo1t9wx_5alHh_KdvpDp8G50VF5_0Zm6TnPAN3oVJ_s_r0Llzdf6UbzjpFVlYTqjqwZd7SNV7oWkRnboxmDAhtzUa6_L_g261VDzUny-JrHF9_DFSr_5VVFWZSA1XsAxI6/s1600/IMG_3049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Ly03ERIrIuuo1t9wx_5alHh_KdvpDp8G50VF5_0Zm6TnPAN3oVJ_s_r0Llzdf6UbzjpFVlYTqjqwZd7SNV7oWkRnboxmDAhtzUa6_L_g261VDzUny-JrHF9_DFSr_5VVFWZSA1XsAxI6/s1600/IMG_3049.JPG" height="320" width="240" /></a></div>
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雖然不是復活節,但這個雞蛋主題都很美,最欣賞的是鳥巢。要做鳥巢首先要將蛋糕焗盤放入freezer 冷藏,之後取出,將調温朱古力入唧袋,在蛋糕盤上快速唧出大量一條條的朱古力絲,因爲焗盤經過冷藏,朱古力一接觸焗盤會很快變爲半凝固,之後用戴上朱古力專用的手套將所有朱古力絲拿起,困成一扎,扭成一個圓形鳥巢狀,整個過程應少於一分鐘的時間,想不到鳥巢是這樣做的! </div>
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因爲每個人的設計都很不一樣,我把同學練習時的作品都拍下來。</div>
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聽說這個爲森林主題,哈哈。</div>
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這個朱古力花做得又美又亮。</div>
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Practical 時間當日算做得快而且頗順利的,做出的盒子都夠shinny。Chef 再三強調朱古力調温才是評分重點,當然設計都重要,但調温做得不好,還是不會高分。</div>
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最後每個人的作品都排成一條直線。</div>
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最後的練習後還有一節的demonstration ,這個是更advanced 的朱古力擺設課,不是一般人會在家裡以及有足夠工具可以做到的。</div>
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但這一節發生了悲劇,所以沒有最終作品的完成圖。Chef 的作品在最後的70-80% 斷了半折,好不容易救了回來,但在90%多時整個完完全全地塌下來,完全沒法子救過來,大家都看得眼傻,Chef 看起來的樣子都有點可惜,他還清清楚楚講出這是他第幾次在學校示範時失手,而且更對我們道歉。 眼淺的同學們都鼻子紅了,眼淚快要留下來,雖然我都是其中一個,真的搞不懂爲甚麼可以這樣眼淺。其實,我明白他不是技術問題,這些藝術作品就是這樣,記得有一次看一個MOF 的documentary ,當中有一個chef 已經完成他的拉糖作品,在移動途中就不小心弄壞了其中一部分,當場痛哭,不少judges 都當場走過來給他安慰說話,給他鼓勵,要他繼續完成,最後他在有限時間內完成了,作品當然沒有做出平時有的水準,但由於他的其他表現十分之好,他最終也可以得到MOF 。</div>
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說得太遠了,返回考試當天,因爲上一次practical 時chef 認爲尖的花瓣比較好,所以我換了花瓣。當天表現真的很差,因爲不知道何故地朱古力的温度調了很久時間,所以比平日慢了很多,整個人都在緊張狀態,最後更不小心弄壞了最表面的那塊花瓣。當時由於太心急,只想到要補過來,就很沒頭沒腦地在爛的位置黏上去。當我做好所有東西時,我跟旁邊同學說我的情況,她問我爲甚麼不把另外一塊疊上去,那就正面看不見之前做壞了的花瓣,那個時候才如夢初醒,我真的做得很笨。教訓就是經驗很重要,有了經驗,出狀況就知道要怎樣去修,另外就是緊張真的是最壞的敵人,如果當時不是那麼擔心,頭腦清醒一點就會做好一點。不過怎樣也好,朱古力真的告一段落,快要進入拉糖的世界。</div>
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<br />sugarlicioushttp://www.blogger.com/profile/03231881164829203194noreply@blogger.com0tag:blogger.com,1999:blog-8972166443278429191.post-7545731495290521392015-01-28T04:18:00.002+08:002015-01-28T04:22:13.631+08:00le cordon bleu - Superior Pastry lesson 11 Préparation des interieurs de chocolats <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQghQuhUXYksHwVeu6HZ0SmGcz6MzOK3oXaD4H2ajgVmVUJcTuLk2LvxHU-TkLhFm0xwtSuvvK6WPBJO98f5hthg5rmQYkEXdUEHpdMpsX5mcI-IHegbkzCZZowLUi7Fm9OgTYc-XHKQA/s1600/IMG_3038v2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQghQuhUXYksHwVeu6HZ0SmGcz6MzOK3oXaD4H2ajgVmVUJcTuLk2LvxHU-TkLhFm0xwtSuvvK6WPBJO98f5hthg5rmQYkEXdUEHpdMpsX5mcI-IHegbkzCZZowLUi7Fm9OgTYc-XHKQA/s1600/IMG_3038v2.jpg" height="320" width="240" /></a></div>
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來到朱古力第二課,今天做的是朱古力bon bon,而且附有焦糖餡,在學校紅色的燈光下很有聖誕感覺,當然我知道聖誕已經過了很久,可想而知我這一篇補打是多久以前的事。<br />
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Demonstraion 時chef 示範了三種不同的口味,有焦糖,有紅莓及薄荷味。<br />
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因爲是demonstration 嗎,chef 用了很多不同的coloring powder,cocoa butter mix coloring 做了不同的效果,做出來就很modern,感覺價錢也可以賣高一點。可是,我們practical 時候不可以用,因爲這些coloring 加了之後就很難看出朱古力本身做得好不好,夠不夠shinny,我們還是先要做好基本功。<br />
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朱古力調温當然是練習重點之一,但今次學了如何填充餡料。<br />
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一開始要先把調温好的朱古力放入唧袋,在朱古力bon bon 模內填滿朱古力,之後要立刻反轉朱古力模,用一個刮刀敲打朱古力模,將多餘的朱古力流出,要四方八面,徹徹底底地敲打(當每個人都敲打時,環境非常嘈吵),只有薄薄一層的朱古力留在朱古力模內,再用朱古力鏟在表面上刮乾淨,這樣做出來的口感會較好。<br />
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之後要等朱古力稍爲凝固後加入焦糖餡,再放冰箱冷藏。<br />
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在等餡料凝固的時候,大家都把剛剛鏟出多餘的朱古力收起來再做一次調温。<br />
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最後,在朱古力模上唧上第二次調温的朱古力把焦糖餡封好。之後要鋪上一層朱古力專用膠紙,用手指大概輕輕摸平,再用朱古力鏟把多餘的朱古力鏟出來,在冰箱放涼就可以脫模。<br />
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今次大部分人做的朱古力都十分shinny,大家都很開心! 朱古力就是要慢慢跟它交朋友。<br />
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<br />sugarlicioushttp://www.blogger.com/profile/03231881164829203194noreply@blogger.com0tag:blogger.com,1999:blog-8972166443278429191.post-70481726781637036502015-01-13T03:00:00.001+08:002015-01-13T03:11:34.451+08:00le cordon bleu - Superior Pastry lesson 10 objets en chocolat <div class="separator" style="clear: both; text-align: center;">
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J'adore chocolat! 自我麻醉我喜歡朱古力,但我還是比較喜歡食,不喜歡做。</div>
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Superior 課就是走藝術路線爲主,由這一堂起一連幾堂都以朱古力爲主的教學及練習。</div>
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這一課基本上沒有食譜,量的都只是朱古力。</div>
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Intermediate 已經做過朱古力,但今次要做的是朱古力盒子。</div>
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朱古力重點就是調温,每次都要確切地到達指定的温度點才可以做到亮麗的效果。</div>
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調温的重點可以看Intermediate<a href="http://thesugarlicious.blogspot.fr/2014/10/le-cordon-bleu-intermediate-pastry.html">這一篇</a>。</div>
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今次的技巧在於如何保持朱古力在28-31度,根本上沒有甚麼真的技巧,就是要不停的檢查朱古力的温度,如果涼了一點就用隔熱水的方法加熱,但如果温度已經低過28度,那就要重新做一次調温,這才是最累人的地方。</div>
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另外,今次的重點在於於如何用不同的朱古力模。</div>
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因爲要做一個盒子,所以要用一個圓形空心的蛋糕模,先用保鮮紙包好其中一邊的底,而且要包得毫無摺痕,放在硬咭紙上。</div>
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接著就把調好温的朱古力用掃在模入掃上一層,待它半乾後就馬上掃上第二層。</div>
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要視乎每一層掃的厚薄,如果掃得薄就要再掃多一層,因爲朱古力盒上還要放一個相架,如果果做得太薄就會不夠力支撐。</div>
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掃好之後就放入冰箱待朱古力凝固。</div>
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之後就要做相架,相架有兩部分組成,有中間的相架,還有後面的兩個支架。</div>
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相架中間那張有顏色的圖案是由朱古力轉印紙印出來的,所以是可以食用的。</div>
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相架其實都由模具做的,只須把朱古力入唧袋再唧到模入就可以待它凝固,之後就可以進行組裝。</div>
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因爲之後的朱古力考試要自己設計一個朱古力盒,所以chef 都示範了其它的設計。<br />
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整個朱古力盒聽起來好像不太難,但其實絕對不是,朱古力的光澤並不是那麼容易一次到位,做得不好又要再來一次,中間朱古力涼了又要做一次,尤其是巴黎的冬天温度較低就更容易放涼。<br />
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最後成品都還可以啦,但還是不能夠很蕭灑地炒朱古力,衣服總是要沾到一些朱古力!<br />
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朱古力盒最後的下場是放回學校的朱古力機再用,感覺像發了一場兩個半小時的夢,下課時空手而回。<br />
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<br />sugarlicioushttp://www.blogger.com/profile/03231881164829203194noreply@blogger.com1tag:blogger.com,1999:blog-8972166443278429191.post-31876612997791480182015-01-03T16:51:00.000+08:002015-01-03T16:51:38.592+08:00le cordon bleu - Superior Pastry lesson 9 Sphere chocolat en Fusion <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN56gJ9KbJy3BegNCSPUnazUhPoH5Rth8LUd-9NntDE-uuc6NUjh7l25M9TzAhkn8PM7Ht-uJP2z9FgsCM5yOG-MdIh_Ri0itrwPWya-fb0kfv3K-OoTgmEb0iTpnTZ8uNd4zUSS6AEvU/s1600/IMG_2997v2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN56gJ9KbJy3BegNCSPUnazUhPoH5Rth8LUd-9NntDE-uuc6NUjh7l25M9TzAhkn8PM7Ht-uJP2z9FgsCM5yOG-MdIh_Ri0itrwPWya-fb0kfv3K-OoTgmEb0iTpnTZ8uNd4zUSS6AEvU/s1600/IMG_2997v2.jpg" height="320" width="240" /></a></div>
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最後一課的餐廳甜點,今次走稍爲高級的路線。</div>
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不要管我做好不好吃,至少外型上比上一次的那個較優! </div>
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Sphere chocolat en Fusion </div>
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除了外型,味道都很多層次,外層有朱古力殼,內層有似brownie 的mi-cuit 朱古力蛋糕(mi-cuit 的意思是半熟),有芒果熱情果coulis,朱古力mousse,榛子脆脆以及crumble。</div>
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朱古力外殼沒有想像中困難,但要準備一個塑膠半圓形模以及調温朱古力。</div>
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之後就用掃將朱古力塗勻在模內,先塗一層,待半乾再塗第二層,放雪櫃冷藏。</div>
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太薄會太易爛,太厚又會令很難做表面的洞洞。</div>
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表面的洞要靠火槍及不同大小的唧嘴幫忙,唧嘴一定要用鐵的。</div>
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先用火槍噴唧嘴1至2秒,再用加熱的唧嘴在朱古力球上印出洞洞。</div>
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因爲整個操作要手指跟朱古力有接觸,要避免手指紋以及弄花朱古力表面,所以我們必須戴上朱古力專用手套。</div>
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但那雙手套只是一雙普通的棉手套,Jusco 12元店都有售,但法國這邊沒有這樣的店,買了一雙差不多貴10倍的棉手套,而且品質不見得很好,洗一次都走了樣。</div>
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同一樣的食材,只是Presentation 不一樣,大的朱古力球chef 一早準備好。<br />
一拿出來的時候,現場嘩聲四起,chef 嘴角揚起的笑容出賣了他期望得的反應,很有趣!<br />
中間的圓柱朱古力做法有少少橋妙。<br />
要先準備一條長條朱古轉印紙,長度要先度好,抺上朱古力,然後待半乾,圍在一個圓柱形模,等它全乾取下。<br />
橋妙在於轉印紙的長度,要比模稍爲少一點,圍起後型成一條空隙,因爲當朱古冷卻後會收縮,待它全乾後就剛剛好做到一個圓柱形。<br />
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Verrine Mangue-Passion, ecume chocolat,又是同一份材料,但另一個presentation 。</div>
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值得記下的是crumble 上放了一劃朱古力片,可以隔開crumble 以及朱古力mousse,可以防止crumble 因爲朱古力mousse 而變軟。</div>
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Oeuf chocolat et son Caviar ,感覺好豪華!<br />
先挖空雞蛋,洗淨,再倒入朱古力蛋糕麵糊,跟以上甜品的mi cuit 蛋糕一樣,放入焗爐焗。<br />
放涼後加入朱古力mousse,最後放上朱古力caviar。<br />
所謂朱古力caviar 是利用分子料理的技術做出一粒粒假魚子。<br />
要將朱古力糖漿一滴滴唧入含有Calcium chloride 的水內 ,一隻手唧,另一隻手要轉裝著calcium chloride 液體的容器。<br />
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糖漿碰到化學液體後就立刻變成jelly 質地,很神奇!<br />
而一邊轉容器可以令caviar 的形狀比較圓形,而且不會黏住甚他caviar。<br />
chef 唧了不久後就問有沒有同學想試,一滴一滴唧太花時間而且累,所以他要找同學接棒,他就可以繼續其他示範。<br />
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經過上一課Nicolas 的打擊後,今次Practical很用心去做,其實我覺得每次都很用心啦。<br />
大家都做得很順利,做得不錯。sugarlicioushttp://www.blogger.com/profile/03231881164829203194noreply@blogger.com0tag:blogger.com,1999:blog-8972166443278429191.post-12433688033078322202015-01-03T14:15:00.001+08:002015-01-03T14:16:29.095+08:00le cordon bleu - Superior Pastry lesson 8 crémeux trois chocolat en croquant crème anglaise<div class="separator" style="clear: both; text-align: center;">
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沒有宜人的照片,因爲要趕住拿甜品給chef 評分,完全忘記拍照,而且chef 要檢查cream的texture,所以在甜點上切了一刀,加上已經溶化的雪糕,大家只好幻想一下原本的樣子吧! </div>
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Crémeux trois chocolat en croquant <br />
這是一個比較現代的餐廳甜點,底部有朱古力mousse,外面是朱古力淋面,上面放了vanilla ice cream,用了薄薄的脆瓦片做裝飾,還有大手筆的金萡!</div>
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感覺自己的作品好慚愧,跟chef的presentation 差天共地。</div>
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一開始都有想過要做一個圓形的脆瓦片</div>
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但一不小心給我弄斷了,只好放棄,做一個簡單的設計。</div>
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Merinque Croustillant aux framboises et Litchis,賣相十分討好。<br />
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白色有黑色點點的是蛋白霜加pop seeds, 打起後將它塗在一塊鋪滿長條形空格的silicon mat模具上,抺平後整塊拿起就可以做到整齊的效果,之後再放入焗爐焗。</div>
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粉紅色的是雪糕,待雪糕半凝固時用唧袋唧出絲帶形,再急速冷凍。</div>
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蛋白霜跟雪糕一層一層疊起。</div>
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Fausse Guimauve double texture,上層是jelly,下層是棉花糖。</div>
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一般做棉花糖會用蛋白霜做,但這個是用魚膠片做出的效果。魚膠片有emulsifying 的作用,打發起來可做到膨脹發大。</div>
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同一個食譜的另外一個presentation,有點眼花撩亂,對我來說有點over 了,raspberry 跟玫瑰花瓣都是裝飾,只有中間正正一粒是棉花糖!</div>
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Practical 的時候沒有拍照,因爲那是Nicolas 帶,我的人生中第一次碰到他帶practical。</div>
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他就出名很嚴格,很惡,可是教得非常之好。</div>
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可是第一次就很爛的落幕。</div>
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當天,一開始要做ice cream ,所以要先做crème anglaise,可是不夠小的鍋子,只好用一個中的鍋子煮。每人做的份量也不多,就算我開的火很少,不停的離火攪拌就是煮過頭。</div>
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每個人煮好都要給他看,他就是默默的評分,甚麼也沒有說。</div>
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中間大家的Organization 跟timing 也控制不好,最後就很趕,他還說11點之後就不評分,我也是11點之前幾分鐘完成。</div>
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最後,大家就落得訓話的下場。</div>
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只有2個人的crème anglaise 不是煮過頭,其他人全都有問題,chef 說superior 還不會煮crème anglaise! </div>
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Timing 很差,不應該最後才趕趕趕,要一開始就這樣,最後要輕鬆的做! </div>
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每個人做的ice cream 的shape 也不好,Chef 問爲甚麼不回去練習才上課,已經是第二次做了!</div>
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Ice cream 不可以直接放到碟上,會溶得很快,可以放在甜點上或者放在餅乾甚麼其他也可以! 我真的不知道,沒有跟我說過呢! </div>
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還有很多其他小的東西,總結: NONE OF YOU ARE READY FOR THE EXAM! </div>
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非常傷心的一句話,而且重覆了好幾次!</div>
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但可他的打撃真的學了很多,之前一直都沒有人好好指出有甚麼做得不好,爲甚麼不可以最一點有他帶practical!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBWeadr72YwA5ChfXnXeOhBN6ZyxaZ9pn2bD_9jSOrofL0XJ8h9TA8xgpX-JUWYtF3HtTJDOkj5slltaDJ8mY0mvUuqkICrotab1Yhufkcg5Zm81E5FfIY3IsUhqQ2b0GiSUXVtQSRug/s1600/IMG_2982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBWeadr72YwA5ChfXnXeOhBN6ZyxaZ9pn2bD_9jSOrofL0XJ8h9TA8xgpX-JUWYtF3HtTJDOkj5slltaDJ8mY0mvUuqkICrotab1Yhufkcg5Zm81E5FfIY3IsUhqQ2b0GiSUXVtQSRug/s1600/IMG_2982.JPG" height="320" width="240" /></a></div>
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傷心過後還是要吃! 吃完這餐飯,甚麼傷心都忘了!<br />
我們的好同學爺爺(他年紀比我少,但我還是叫他爺爺)煮了新疆的地道小菜,有一大鍋的辣雞,還有涼菜 - 皮辣紅,第一次吃,我不喜歡吃生洋蔥也吃了很多,最後還要打包走!</div>
sugarlicioushttp://www.blogger.com/profile/03231881164829203194noreply@blogger.com1tag:blogger.com,1999:blog-8972166443278429191.post-41225593287327516622014-12-15T01:41:00.001+08:002014-12-15T02:06:01.188+08:00le cordon bleu - Superior Pastry lesson 7 Tarte fine aux pomme and souffle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pvkCduI6qisvY601eoVRWKSaaNhJYXd4kIgmhrBDw6mvyVLcgjxucPojR9MY0lVv0Gkq0enz5JYZ7WHM4ymnwxANVwWEWgM7brt4gyrgR9O6dfODPCwZrr31QOxZF168n_zK7FWi0i8/s1600/IMG_2888v1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pvkCduI6qisvY601eoVRWKSaaNhJYXd4kIgmhrBDw6mvyVLcgjxucPojR9MY0lVv0Gkq0enz5JYZ7WHM4ymnwxANVwWEWgM7brt4gyrgR9O6dfODPCwZrr31QOxZF168n_zK7FWi0i8/s1600/IMG_2888v1.jpg" height="320" width="240" /></a></div>
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餐廳dessert 系列第一發,蘋果薄批加vanilla ice cream,這是一個比較傳統的餐廳dessert,僕實的外觀,走內涵路線,花了很多時間切蘋果跟排列,可惜,蘋果批太熱,ice cream 一下子就溶了。</div>
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Demo 課時,chef 示範了三種法式傳統餐廳甜品。</div>
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第一個是Tarte fine aux pomme ,蘋果薄批加vanilla 雪糕。</div>
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上面那個雪糕其實很難弄,chef只是隨手刮幾下就成了一個利落的形狀,我需要好好練習。</div>
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由於chef 先做好雪糕再放入冰格雪,所以它的雪糕比較long lasting。</div>
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Crêpes soufflées Passion fraises des bois ,crêpes 是法式pancake,中間加了wild strawberries 粒粒 跟passion fruit cream 。</div>
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雖然我很喜歡吃passion fruit ,但這個搭起上來就是怪怪的,crêpes 是暖暖的,但cream 是冷的,而且crêpes 太薄,感覺是整個口都是cream。</div>
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Souffle 大家都有吃過吧? </div>
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可是每次都是蕓花一現,不到一分鐘已經塌下來!</div>
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之前在法國一家一星餐廳(39V)吃過它的souffle,它好幾分鐘都沒有塌下來!!!</div>
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我覺得很神奇,當然外面那個銀的東西是熱的,可以幫助延遲下塌的時間,可是也沒有理由可以站那麼久! 當天中午飯吃到三點,餐廳的chef 已經走了,沒有機會問他。</div>
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今天學校的chef 把我這個疑問解開了!</div>
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原來是recipe的問題,一般souffle 的做法是pastry cream 加蛋白再放進焗爐焗。</div>
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可是這樣做蛋黃就會煮兩次。</div>
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所以要做到這樣挺立就只可以煮一次蛋黃。</div>
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做法是先將糖,牛奶,麵粉先用鍋子煮過,稍爲放涼幾分鐘就加入蛋黃攪勻,之後將麵糊跟蛋白霜混合就完成了這個不易塌的soufflé 麵糊。</div>
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遲一些待我稍爲有空,我想改良一下學校的食譜再分享。</div>
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由於每次拍照都很花時間,而且今次的甜點的唯美時間比較短,chef都分咐大家準備好相機,後排來不給拍就要問第一排拿照片。</div>
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Practical 時間souffle一出爐就趕快拍照! </div>
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每個人做都的都發得很高。</div>
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出爐後基本上要立刻消滅因爲souffle 很難打包,而且打包也不好吃不好看。</div>
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蘋果批在焗爐的樣子!</div>
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這一堂也過得很輕鬆,沒有甚麼難的技巧,唯一要注意的是用來裝甜品的盤子上是十分乾淨而且不可以有手指紋,所以拿盤子給chef 評分時要用手掌肉拿又或者拓起盤子底部。</div>
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<br />sugarlicioushttp://www.blogger.com/profile/03231881164829203194noreply@blogger.com0tag:blogger.com,1999:blog-8972166443278429191.post-78069927374390686862014-12-01T03:20:00.002+08:002014-12-01T03:20:33.358+08:00le cordon bleu - Superior Pastry lesson 6 Les Verrines crisp and chocolate fizz<div class="separator" style="clear: both; text-align: center;">
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Verrine 指的是玻璃小杯,可以載起任何固體或流質菜式,包括前菜,主菜或甜點,1994年Chef Philippe Conticini (patisserie des reves) 是第一個chef 將甜點放入verrine ,自此verrine 在甜點就大行其道。</div>
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今課是小點心系的最後一課,verrine 比較多用在event,party 爲主,因爲無論視覺以及味覺上的效果都比較多層次,而且verrine 比蛋糕有多一個優點是可以盛載比較軟身的layer,例如restaurant dessert 的cream 或者mousse 因爲即時享用所以texture 可以較軟身,但如果蛋糕要放較長的時間就不可以做這種texture,但verrine 就可以解決這個問題,因爲有杯子載住,所以不怕它塌下來。</div>
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這個組合好詭異,jasmine tea 果凍加乾梅,上面再加上whipping cream。口味創新,但喜不喜歡就因人而異,但最嚇人的是jasmine 果凍明顯未凝固, 加上whipping cream 後跟jasmine tea 混在一起,無人敢大口品嘗! </div>
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配撘最宜人的組合,由底到頂有蘋果粒粒,杏仁脆餅 (dacquoise) 加 blackcurrent mousse x 2 ,最後有blackcurrent glaze ,而且金箔很重本!</div>
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Formage blanc and respberry verrine </div>
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味道其實Ok,但我不喜歡芝士所以只吃了一點點。</div>
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焦糖榛子跟chocolate mousse ,裝飾跟味道都一流。</div>
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由於個人偏好棒子跟朱古力,我會選它爲是日第一位。</div>
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strawberry cream, crisp and chocolate fizz</div>
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不知道要怎翻譯,粉紅色當然是strawberry cream,一粒粒的是crumble 加白朱古力再加一種意想不到的材料 - 爆炸糖。</div>
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由於不是第一次吃甜點內有爆炸糖,(carl marletti 有一款蛋糕也有爆炸糖,有機會會介紹這一間蛋糕店) 所以沒有異常驚喜,但證明藍帶的食譜有與時並進。</div>
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一入口當然沒有爆,但嘴嚼多兩下後就不停在口腔內爆炸,跟cumble,strawberry mousse 一起的感覺很妙,這個爆炸crumble 可以加入其他的蛋糕內也不錯。</div>
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Practical 時間,最難的部分在於strawberry cream 的部分,主要由strawberry 果茸加牛油組成。</div>
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如果混合時温度控制不宜就做不到理想效果,太冷就會做成分離,無論視覺以及口感上都會感受到微微的牛油粒,太熱就會令cream 太軟身,像一灘水。</div>
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事後,我跟朋友之間做了三種不同的texture 跟味道出來,有1個明顯分離,另外兩個看似ok,以普通人不會看出有問題,但一個較稠牛油味較重,另外一個較軟水果味較重。</div>
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於是,我跟同學就去問全學校最神的chef Nicolas,全學校最年輕,最靚仔,教學最認真,最knowledgeable 但最cool,最mean,最惡,所有人都忌他三分。</div>
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他只看一眼,他說,這個太冷,這個有點冷,這個有點熱,實在沒有東西暪得過他!</div>
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於是我們問他應該要在甚麼温度混合才好,萬萬料不到他的做法完全不同。</div>
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他說,煮滾果茸,立刻加牛油,之後打發至稠身及涼。</div>
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雖然還沒有時間試他的做法,但聽起來好像好work! </div>
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經過這一次它在我心目中的地位已經升到神枱一樣高! </div>
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只是一個strawberry cream,但每人的領略都有不同,pastry 內真的有學不完東西。</div>
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<br />sugarlicioushttp://www.blogger.com/profile/03231881164829203194noreply@blogger.com0tag:blogger.com,1999:blog-8972166443278429191.post-50586672546467947822014-11-30T18:28:00.002+08:002014-11-30T18:30:24.122+08:00le cordon bleu - Superior Pastry lesson 5 Petits-Fours de restaurant<br />
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在比較精緻的法式餐廳吃飯,一般飯後<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">在我肚皮快要破時餐</span>廳會送上petits fours, 餐廳小點心,重點要一至兩口吃完,再多就不算小點心。</div>
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繼續teamwork,跟上一課趕得要命的相比,今堂過很輕鬆,因爲4個人只做4種小點心,其實有點太輕鬆,如果2個人做分工會比適合,但每人做的份量又會太多了。</div>
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今天我負責朱古力曲奇,以前看見蛋糕店内的曲奇那麼圓我已經十分好奇,爲甚麼我就是做不到,我以為是我手藝不好,做不到一個完美的圓形,原來是有祕訣的!</div>
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先搓麵團成長條,放冰格冷凍,取出切成片,一片片放入silicon 圖形模內,因為每一片的大小剛好少於模的大小,在焗爐焗時會膨脹一點,完成後就可以見到完美的圖形曲奇!</div>
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左起有熱情果macaron, 牛油曲奇,朱古力榛子曲奇,朱古力鑽石曲奇,綠茶小蛋糕。</div>
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每一個都很好吃,用來做party, event就很好! </div>
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今天繼續有chef Nicolas 的示範,他的示範根本就是一個表現,他本身做得好,又教得好,每一種東西在他手裡都看似來很簡單得輕鬆,對他完全毫無難度,像一個大學生算小學生的加減題一樣。</div>
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中途時,他說intensive superior is hard,當然全部人都點頭同意,然後他笑笑口說but for me it s easy, 多有自信的話!</div>
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四人合作的組合再加上chef ,輕鬆的一課就此落幕。</div>
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<br />Anonymoushttp://www.blogger.com/profile/00169393211505737561noreply@blogger.com0tag:blogger.com,1999:blog-8972166443278429191.post-54072043117788229362014-11-24T23:54:00.000+08:002014-11-25T17:51:54.173+08:00le cordon bleu - Superior Pastry lesson 4 Choux nouveau style (éclair matcha, pralinés cœur, ananas victoria) <div class="separator" style="clear: both; text-align: center;">
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學校有一個清潔大媽,我每次見她,她就對我說 je suis fatiguée ( 我很累的意思) ,後來跟同學談起原來她對每一個人都會說 je suis fatiguée ,非常好笑,以後就叫她fatiguée 大媽,可惜,今天沒有見到她,要不然我都會跟她說 je suis fatiguée。</div>
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今次是上一次的延續篇,同一天內2堂practicals 加1 堂demonstration 。</div>
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帶demo 的是chef Nicolas ,準MOF ,就是很利害的人,老實說泡芙沒有很難做,他也說這一課就是要考你們跟partner 的合作,時間會很緊所以工作的流程很重要。</div>
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Chef Nicolas 說很緊就真的很緊,從來不懷疑他說的。</div>
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初級都有做過泡芙,但今次做的是現代版泡芙,每個泡芙上面都有一層酥皮(跟菠蘿包皮很相似),咬起來脆脆的,加了酥皮的泡芙比沒有酥皮的size 較大,而且膨脹得較大。</div>
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而且今次的filling 比較多變化,這個是綠茶eclair ,想不到學校竟然會有綠茶recipe,上面是白朱古力bamboo,chef 說是亞洲version。</div>
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榛子mousselin cream 加焦糖filling 。</div>
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另一個意想不到的是菠蘿filling,用菠蘿來做filling 不是很普偏,可是味道十分清爽,甜酸剛好的,雖然看起來有很多cream ,但不會覺得很膩,我的partner 還說最好是全都做菠蘿味。</div>
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可以將這毎菠蘿味的filling 改成其他酸味較重的水果也可以。</div>
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Partner 真的很重要,我們上課前已經商量好每個人的分工,誰快做完就幫另外一個。</div>
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Practical 時間,我跟partner 的合照,不要以爲我們做得很輕鬆,其實趕得要死,我們趕得中間沒有說話,大家就在默默的做。又一次證明Nicolas 是對的,剛好在2個半小時內完成了3種不同味道的泡芙,一共有30個,而且是第一組完成,開心,做完後跟partner 要相擁,Practical Chef 開玩笑說我們可以進入決賽了(現在電視在做一個關於甜點的比賽)。</div>
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我把我的eclairs 大部分都給了partner,我只拿了三個,家了還有一個剩的( 之前跟朋友在蛋糕店內買了六個小蛋糕/塔) ,這個星期嚴重sugar overdose!</div>
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<br />Anonymoushttp://www.blogger.com/profile/00169393211505737561noreply@blogger.com1tag:blogger.com,1999:blog-8972166443278429191.post-88929576837031771392014-11-24T01:22:00.001+08:002014-11-24T03:15:12.008+08:00le cordon bleu - Superior Pastry lesson 3 Macaron chococlat pistache <div class="separator" style="clear: both; text-align: center;">
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Intensive 的class 的威力來了,今天是2個practical 加一個demonstration ,寫blog 的速度完全趕不上。</div>
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繼續多層次蛋糕,今次跟上次的蛋糕大同小異。這個蛋糕底層有大塊macaron 做base > chocolate mousse > 開心果吉士層 (我不知道怎樣譯,就是英式吉士醬加魚膠片加開心果醬) > 大塊macaron > chocolate mousse > chocolate glaze。</div>
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這個蛋糕其實味道不是我杯茶,除了chocolate mousse 外,chocolate glaze 很甜,開心果層內的開心果味道又甜又artificial。</div>
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做法跟上一課做的entremet 十分相似,今次要注意的部分落在朱古力mousse texture。朱古力mousse 由三部分組成,朱古力,whipping cream 以及sabayon 。先以隔熱水(Bain marie) 的方式溶朱古力至45-50度,sabayon 的做法是煮熱糖水約120度,然後倒入打混的蛋黃中再一併打混。待sabayon 涼後就加入whipping cream 稍稍混合,之後將1/3 混合物加入朱古力混合,再將其餘的混合物一併伴勻。</div>
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跟住步驟做才可以做出又滑又軟的chocolate mousse ,雖然只是把三樣東西一起混合,次序,温度不一樣都會出錯。試過有一次把朱古力加入到忌廉內而不是把忌廉加入朱古力內就出事了,熱的朱古力一加入到凍的忌廉入就立刻凝固變成幼的朱古力碎條,怎樣再攪拌就沒辦法做到幼滑的mousse,甜點就是每一步都是有原因的而且也是它有趣的地方。</div>
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每次示範完就一行行出來拍照,但每次也很難拍,不是你的手擋住我就是我的相機擋住你。</div>
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繼上一課chef 以意創做但效果不如理想後,今次他又有新搞作,今次加了白色加銀色色素,出來的效果比上次好,但不知道是否兩種glaze 不搭配或者甚麼化學作用,有一些顏色交錯的部分看起來很奇怪,還是原本沒有加的好。</div>
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沒有glaze 的版本,這個根本就是一個巨型macaron! 上面加了朱古力扇做裝飾,Chef 說以前有一種autumn leaf cake 的朱古力蛋糕,一個用了很多朱古力扇做裝飾的蛋糕,但今時今日已經沒有大多蛋糕店會做,因爲廚房地方小,而且做朱古力扇比較花時間。</div>
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剛剛上網找到另一間藍帶學校做的autumn leaf cake 的示範,外觀上個人頗喜歡這設計。</div>
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小蛋糕又出場。</div>
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Practical 時間,老Daniel Chef ,他每次都會很熱心的幫我們,每做一個步驟都會給我們再示範一次。</div>
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朱古力mousse 部分,每個chef 的做法就有點不一樣,老Daniel 就先把sabayon 加到朱古力內,再將1/3的份量加到忌廉內,跟demo chef 次序有一點點不一樣,但重點是朱古力加到忌廉內,不是相反。</div>
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還有chocolate glaze 的部分,朱古力粉應該慢慢加進糖水內煮,煮出來的glaze 效果較好,大家的glaze 也沒有做得太好,蛋糕表面的還可以,但側邊很薄,很大機會是因爲glaze 是兩個人分,所有有點不夠。</div>
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上完practical 就去拍class photo,其實很多同學都不知道,包括我在內,要不是剛下課我也會錯過,這是最後一張class photo 了。</div>
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<br />sugarlicioushttp://www.blogger.com/profile/03231881164829203194noreply@blogger.com0tag:blogger.com,1999:blog-8972166443278429191.post-55978028563358948862014-11-20T16:06:00.000+08:002014-11-20T16:11:13.688+08:00le cordon bleu - Superior Pastry lesson 2 Entremets à la mangue et à la framboise <div class="separator" style="clear: both; text-align: center;">
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除了星期日外,平均每日一蛋糕。</div>
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表面做的glaze 看起來令蛋糕就比較專業,開始跟蛋糕店賣的精致蛋糕有一點點接軌。</div>
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今次的蛋糕層次比較多,dacquoise 杏仁脆餅 > 芒果mousseline cream > raspberry jelly > dacquoise 杏仁脆餅 > 芒果mousseline cream > 朱古力淋面。</div>
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裝飾用了raspberry 加了綠色顏色粉,而表面一塊塊的是crumble。</div>
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下次應該來個蛋糕切面圖的照片。</div>
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法國人聖誕節都有Christmas log ,同一樣的材料做了長條版,但外面的crumble 太大塊,好像生了甚麼肉瘤,很嚇人。<br />
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這是mango mousseline cream 過程中的各種狀態,而顏色由最深色開始變淺,最後到中間最淺的黃色。最深的黃色是剛從冰箱拿出來的mango pastry cream,之後加了kirish 酒,顏色淺了一點,下一個是加了牛油混合的結果,最後混合了whipping cream 就成了中間的狀態。</div>
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Chef 以意創做,看起是第一次做這個配搭,紅色的是natural glaze 加色素,老實不是很好看。</div>
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第一次出現小蛋糕,雖然裝飾簡單而且跟上面的無異,但看起來就是比較吸引。</div>
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Practical Chef 是pastry 的head chef ,高級班一般都由他跟另一位chef帶,他總是裝出一副他很兇的樣子,其實他是那種我很X但我很温柔的那人,哈哈。</div>
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雖然對他的decoration style 不是太認同,但他有很認真的教,做表面黃色的glaze 就是一個好例子。個人覺得這個glaze 就是整個蛋糕最難的部分,温度不能太冷不能太熱,要大概30-32度,所以不能太早做。他叫我們待蛋糕離開freezer 前十分鐘才好開始做,取出蛋糕後要從邊邊開始淋,確保蛋糕側邊被glaze 蓋住,之後向內淋令表面所有都覆蓋好,動作要快快快,每次chef 都跟同學說vite vite vite! 淋好表面後,用長spatula 在表面輕力推平多餘的glaze以及推走glaze 的air bubbles。</div>
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Superior 開始多了teamwork 合作,蛋糕部分component 要求2人或4人一份recipe,一開始就意識到partner 是很重要的,所以一早就跟相識的同學一起站,合作起來也較好。</div>
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其實做這個蛋糕我也有少少感觸,想當日自己未上過任何的蛋糕課程,自己在家膽粗粗做朱古力淋面,當然做得不好,不是太稠太冷就太熱,而且又多air bubbles ,記得有一次差點因爲這個淋面跟男朋友吵架,大概因爲我覺得自己做得很醜但他又覺得沒有問題要我硬銷我的蛋糕,當然他屈服於我當日的惡劣的心情。但今天想起一個看似簡單的glaze 其實都大有學問,之前走了很多冤狂路,突然覺得付出的昂貴學費物有所值。</div>
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Anonymoushttp://www.blogger.com/profile/00169393211505737561noreply@blogger.com0tag:blogger.com,1999:blog-8972166443278429191.post-52792766383062473082014-11-19T04:26:00.001+08:002014-11-19T04:34:03.609+08:00le cordon bleu - Superior Pastry lesson 1 Tarte Créole <br />
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每次開學都十分狼狽,工具包就已經有兩袋,再加校服,安全鞋等等大包小包,短短五分鐘路都已經了令我覺得很遙遠,但這是最後一次開學了,而且Superior 我選了intensive,每天平均有6-9個小時的課,要提起精神,好好享受最後一個學期!<br />
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一回到學校第一件要做的事就是抽韱,對又是抽韱,抽locker 號碼,所以比平日又早了半個小時出門口,距離上課時間早了一個半小時。<br />
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之前basic 跟intermediate 都是讀Regular,但只有約1/3同學選了superior intensive,所以今次多了很多新臉孔,今次的感覺很international 呢,甚麼地方都有啦。<br />
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第一課一般都是warm up ,今天做的是東南亞風情的tart ,中級班難度。<br />
底層是塔皮,中間是椰子mousse,疊上一塊薄的海棉蛋糕,最後用meringue以及菠蘿裝飾。<br />
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每次demo 完拍照都很難,大多人了,今次的照片拍得不好。</div>
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另外,chef 示範了另一個塔,底層加了用牛油及砂糖煮過的蘋果以及杏仁麵糊,上層是chiboust cream ( pastry cream + meringue) ,之前中級做<a href="http://thesugarlicious.blogspot.fr/2014/10/le-cordon-bleu-intermediate-pastry_27.html">草苺小山丘蛋糕</a>都做過這個cream,表面焦糖脆面效果用一個疑似古時烙刑的工具燙出來的,做的時候很大煙,連chef 都忍不住咳。味道吃起來跟cream brulee 很像。</div>
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Practical 頗順利,大部分同學都很快就完成了,而且chef Olivier 今天心情很好,面對比較慢的同學都十分好耐性。<br />
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唯一比較花時間是唧表面的meringue,因爲meringue 沒有cream 的輕盈,須要比平時唧多一點力,而且要做出盡量一致的唧花,手要定,又要注要角度,有好幾個唧得不好,我就用刀小心抺走再唧一個新的,最後來起來都不錯。<br />
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明天上第二課了!<br />
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<br />sugarlicioushttp://www.blogger.com/profile/03231881164829203194noreply@blogger.com0tag:blogger.com,1999:blog-8972166443278429191.post-38671392808691990262014-11-15T21:47:00.001+08:002014-11-16T00:31:55.679+08:00le cordon bleu - Intermediate Pastry lesson 20 Millefeuille Praline & Exam & Graduation<div class="separator" style="clear: both; text-align: center;">
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中級課程比相像中快要完結,雖然人在巴黎,還有高級課等著我,但我的心已經有快要完結的不捨。感情雖有點泛濫,但感覺郤很真實。</div>
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這是第20課的示範,考試跟畢業的回顧。</div>
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一如似往,20課只有示範沒有practical ,示範後就是考試。</div>
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中級最後一課來到千層酥,這個千層酥夾有榛子pastry cream ,我本身就很愛吃榛子,而且這個pastry cream 比較輕身,我吃完自己的試吃份量還要到出面拿。</div>
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Chef 認爲最好的千層酥是立刻做立刻吃,有一些蛋糕店都有這樣的做法,通常是客人下單,廚房就把pastry cream 唧在千層酥上,再合併成一件蛋糕,這樣千層酥就可以保持酥脆又不會因爲pastry cream 變軟。</div>
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Chef 示範千層酥要做到非常之薄,顏色要一致平均,不太深色,不太淺色,就是teddy bear 的顏色一樣,倒覺得他的家裡應該有小女兒,否則不會一下子聯想到teddy bear。</div>
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千層酥要做到這樣薄是有竅妙的。首先要將千層麵團壓得很薄,入焗爐前要用叉子刺大量的洞洞,最重要是用另一個焗盤壓住焗,這樣就可以做到又平又薄的效果。Chef 用同一塊麵團示範了另外兩種焗法,一個沒有加焗盤壓住焗,另一個焗到中途再加焗盤,實驗證明沒有加焗盤的會變得高低不平,有一些puff 高一些,另一些puff 低一些,而另一個結果是千層酥都算高低平均,但沒有一開始就加焗盤的效果好。</div>
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循例,考試前一課都有champagne 慶祝一番,不過還是很難喝,尤其是吃完甜點再喝champagne 就更難入口,只是象徴式喝一口半口。</div>
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來到考試日!跟初級時一樣,入試場前要抽韱,我總覺得法國人愛抽韱,連之前考筆試的座位都是抽號碼。每一組有兩個蛋糕,到底到做那個蛋糕就靠運氣。</div>
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當天相信大家都不想抽到考試殺手Opera ,其實Opera 並不是難做當然也不易做,但這個蛋糕很花時間,要在兩個半小時內完成加用朱古力寫Opera 字而且要做好所有清潔,動作要非常快,完全不容許有半秒在發呆或想下一步做甚麼,否則每超時一分鐘就扣兩分,已經有無數的前人敗在這個蛋糕上。</div>
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當天我考12:30,很多同學11點多都已到學校,大概12點已經在試場門外守候,今次我沒有初級時心臟要跳出來的感覺,只覺得到了這個時候也做不到太多。大家都在門外討論可能出的題目,assistant 因爲試場被chef 關上門不能進入所以也跟我們聊天,她一句你們的蛋糕很容易我就放一萬個心,一個正常的理解就是沒有Opera,只要沒有Opera 蛋糕我就開心,不過當然還是有偏心希望出現某幾個蛋糕。</div>
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最後,Chef 來了,我抽到了紅色 - Baba au ruhm (之前做過的practical <a href="http://thesugarlicious.blogspot.hk/2014/10/le-cordon-bleu-intermediate-pastry_14.html">在此</a>),抽到這個是超開心 ! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11ZbbfzFZU5WoTDWsLnthl82oqyA1tT1gZUgQbpcdf2wGyTkCT9IhGFSDP7eUcycdcIm5aFMtI5WrLFoYS-EZpEoybVeHfH6wYi-TW9dFi62-40B6hv7VPmAdAg-17tv0b7pz5g3WEJc/s1600/IMG_2309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11ZbbfzFZU5WoTDWsLnthl82oqyA1tT1gZUgQbpcdf2wGyTkCT9IhGFSDP7eUcycdcIm5aFMtI5WrLFoYS-EZpEoybVeHfH6wYi-TW9dFi62-40B6hv7VPmAdAg-17tv0b7pz5g3WEJc/s1600/IMG_2309.JPG" height="240" width="320" /></a></div>
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這個蛋糕可以很快就做完,所以我也不慌不忙的做,只要小心做好每一步就好。當天還要站在第一名身旁 (她是一個德國女孩,每次上課都第一個完成,做出來的蛋糕每次都很好,第一是無容置疑的),不知道爲甚麼反而我很安心,整個過程也很順利,哈哈。</div>
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不過,中間發生了一件小事很嚇人的,站在我旁邊的同學在移動他的蛋糕時整個掉在工作枱上,斷成2-3份,我看到就是呆了,當然我也沒有說甚麼,我覺得問人家are you alright 都不知道要人家怎樣答你,最後,他併合起來,再把塗在蛋糕表面的glaze 多塗一點,總算是完成了,不算很明顯,但近鏡總會看到。後來發現還有其他同學的蛋糕有裂紋,有一小部分是爛了,還好這小誤差都不致於fail。這是一個看似容易,但不小心還是會做得不好的蛋糕。<br />
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這張照片已經是最後半小時,其實當時我可以離開的,但assistant 給我一個小小的建議,她說如果你的pastry cream 再唧高一點像一個小山丘就好了,其實我是知道的,可以那個時候我沒十足的把握再唧多一層,她看我苦惱的樣子就再說,其實這樣都已經很好,你不一定要做。我也不是苦惱,只是我在想如何下手,因爲我知道唧高一點一定是比較高分,但我也要make sure 我不會做壞我的蛋糕,最後也下了手,也做得不錯,她看到了也很高興。<br />
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最後,我想反正我有時間,我就在蛋糕邊邊加了一點小裝飾,做得不是很滿意,但總算跟其他同學有少少不一樣。<br />
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考試的其中一項是在咭紙上用朱古力寫Opera ,Opera 是一定要寫的,當然不要串錯字,另外要加圍邊。圍邊是自己設計,要做甚麼都可以,我準備了兩個設計,一個設計比較簡單,可以一分鐘內完成而且可以做得很有信心,但是我就想做點特別,所以我就花了很多時間去想另外一個,當然又不能太複習,因爲我還要做蛋糕,最後才考該前一天才confirm 這個設計。</div>
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考試當天早上在家練習,這個是最滿意的。</div>
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可是考試就是做得不夠好,因爲我把紙唧袋剪大了一點點而且剪得不夠好,所以朱古力流出來不夠smooth 而且線條較粗。每人只有一張咭紙,所以也不能從來,但總算是完成了。</div>
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考試後放了幾天假,父母來巴黎探我,我就留在巴黎跟他們玩,順便去學校的畢業禮。</div>
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非常意外地,Exam 的分數很高,比我想像中高,我得到Mention Bien ,那是平均多於80分才有的評語,我還跟男朋友說應該很多人有80分以上吧,一個法文不靈光的人跟我說在我之前他沒有聽到其他人有這個評語。</div>
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最後,Top 5 來個合照,原來我拿了第二,差點感動得要留淚,哈哈。<br />
第一就是我之前說的那個由頭帶落尾的德國女孩,另外有另一個同學沒有來,所以只有3毎人拍照。<br />
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這篇真的很長,而且花了我很多時間打,是時候向高級班進發!<br />
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<br />sugarlicioushttp://www.blogger.com/profile/03231881164829203194noreply@blogger.com2tag:blogger.com,1999:blog-8972166443278429191.post-13829349375347295232014-11-15T03:29:00.001+08:002014-11-15T03:34:01.254+08:00le cordon bleu - Intermediate Pastry lesson 19 Baguette, Pain de mie,Pain de Seigle, Fougasse<div class="separator" style="clear: both; text-align: center;">
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來到中級最後一課practical 了,今天做的不再是蛋糕,是麵包,而且是很多很多的麵包,多得我要四處分發,自己都吃了三餐。</div>
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Chef 示範了4種法國常見的麵包,最上面有baguette ,中間大塊的是Fougasse ,下半部分長條型的是 Pain de mie。</div>
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Chef 刻意爲我們準備了牛油,蕃茄醬及tuna paste給我們塗麵包,全部都很開謂,吃了一塊又一塊,差點不用食晚飯。</div>
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恐佈的做型,chef 的assitant 說這個是harry porter 的Voldemort。雖然不好看,但這個 Fougasse 很好吃,麵包中間夾有醃製artichoke,醃製橄欖,蕃茄醬,這個也最受歡迎。<br />
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Bugette, 材料很簡單,只有麵粉,鹽,酵母及水,表面加上黑白芝麻更香口。<br />
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酵母先放在温水中混合,加入麵粉搓成團狀。之後就進行最累人的甩打過程,將麵團狠狠地打在大理石枱上,立刻用手抓起麵團又打,如是者重覆過百次直至麵團不黏手,打得手又酸又軟,每天這樣打一定有關節炎。有趣的是,有的同學在甩打過程將麵團打到頭髮,面上,地上也有。</div>
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在甩打的過程,除了聽到麵團拍打在大理石的「啪啪」聲外,還有大家此起彼落的說手很累,但我見大家還是頗開心的。中途chef四周巡視有沒有同學需要幫忙,當他走到我身旁時,他看了兩看,再輕輕捏我手臂一下,然後給我舉了大拇指!我的手臂還能騙人!<br />
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左邊的Pain de Seigle是麥包,外面脆脆的,中間軟軟的,而且很香麥味。做法大同小異,只是做型不一樣,但practical 沒有做這個。</div>
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Practical 時間 - 每個人可以做3份的 Pain de mie,它就是早餐方包,我做了一個圓柱型,另外兩份做了以上兩個造型。</div>
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另外要做4條baguette, 圖中爲未發酵前法包,從來沒有親手搓一條這麼長的麵團,頭3條有點handicapped (如圖), 明顯是初學者的做型,要做到粗幼一致而且兩頭稍尖都需要點經驗,終於在第4條找對了感覺跟方法,做到一條稍爲像樣的法包。</div>
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手指是chef的,他人入不到鏡,就把手指帶入鏡! </div>
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Chef 大概真的很悶,他用同學的相機拍我,但拍得不錯! </div>
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最後一課practical ,我們跟chef 來個大合照,說老實,初級時我沒有不捨得chef 的感覺,但中級常常都見到Chef JJ ,他的示範從來不慌不忙,清清楚楚,而且有他帶practical 就會特別安心,有需要時他會走到你面前幫你,又在我們忙錄時默默幫我收恰東西,很多同學都很喜歡他,希望高級時還可以間中見到他吧! </div>
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當晚就解決了一條baguatte 做晚餐。</div>
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Anonymoushttp://www.blogger.com/profile/00169393211505737561noreply@blogger.com1tag:blogger.com,1999:blog-8972166443278429191.post-18840017731400144522014-11-12T01:14:00.000+08:002014-11-12T01:33:18.423+08:00le cordon bleu - Intermediate Pastry lesson 17&18 Croquembouche <div class="separator" style="clear: both; text-align: center;">
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Croquembouche 是傳統的法式結婚蛋糕,想當日我還有一絲的奢想要爲自己做一個這樣的結婚蛋糕,經過今天後我實在覺得當天的想法太天真,這是一個總會燙到手幾次的蛋糕。</div>
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Croquembouche 主要由泡芙以及nougatine 做成,nougatine 是焦糖加杏仁片,味道跟中式花生糖很似。</div>
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Chef 不費吹灰之力只用5個小時完成兩個 Croquembouche ,而且還做了拉糖的裝飾。拉糖是高級班的重點項目,今次是第一次觀看整個過程,由煮糖開始到拉糖到完成葉子,玫瑰花,絲帶加小鳥! 原本做玫瑰花是需要戴手套進行,但chef 認爲不戴手套做出來的較美,所以他脫掉手套,在60-70度高温下完成兩朵花! 這是爲藝術而犧牲嗎?</div>
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Demo 完結後,留下跟最喜愛的chef 合照!!!</div>
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Croquembouche 的製作過程,一開始先準備泡芙,這個是理想的大小,因爲泡芙太大的話,疊起來會有很多空隙,所以要做小一點。<br />
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另外要準備pastry cream ,將它唧到泡芙內,做到一粒粒有餡的泡芙。<br />
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Nougatine 的大小,我大概記住比這支筆的銀色部分長一點。Nougatine 的做法說時遲那時快,當焦糖跟杏仁片混合好就要立刻開始做底座,先取部分nougatine ,然後用木棍壓平成一塊大的,然後放到圓形蛋糕模內,因爲這個時侯焦糖仍然很熱很軟,比較容易壓出造型。如果手腳慢的話,焦糖就會開始變硬變脆身,這個時候就要把nougatine 放入焗爐熱幾分鐘令它變軟再做。</div>
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做好底座後,就要繼續做三角型nougatine ,每個人要做大概20-25塊。每次大概只可以做8塊10塊,所以要把nougatine 放入焗爐幾分鐘加熱,再趁熱立刻壓平切出三角塊,重覆這個動作好幾次才做好所有的基本配件。</div>
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由於大家不停把自己的nougatine進出焗爐,所以不停聽到大家chaud chaud chaud ,意思是熱熱熱,廣東話就是滾水。</div>
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做好泡芙,做好nougatine 配件,加上焦糖就可以準備組裝。要令每個泡芙都窂窂扣在一起就要靠非常燙手的焦糖液,一個一個用手沾上焦糖液黏好。其實很怕碰到焦糖,因爲差不多每一次都總到弄到手,今次都不例外,焦糖滴到手指,燙到想大叫,但我知大叫也沒有用,就忍下去,立刻衝到洗手盆用冷水沖洗,我見沖了幾秒都沒有反應,我以爲焦糖要跟我的手指皮一起剝落,幸好再沖多10多秒後焦糖被沖走了,不過幾天後出了水泡,發炎,後期更變成很醜的肉塊,好噁心。 </div>
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Croquembouche 要一層一層疊起來而且要平衡左右,當我做好第一層時,Chef 左右擺動他的雙手,提示我要注意,否則一不小心就做了一個比薩斜塔。</div>
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班上另一個同學做的,很喜歡這個蝴蝶設計! </div>
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差不多每個人都把Croquembouche 留在學校,這也難怪,其他的蛋糕還可以送給朋友或鄰居,但這個是結緍蛋糕呀,怎樣送給人? 而且,有很多同學都需要坐metro 回家,要把它帶回家就要雙手捧著入metro,這實在太高調了吧? 要不是想回家拍照,我也會把它留在學校。<br />
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<br />sugarlicioushttp://www.blogger.com/profile/03231881164829203194noreply@blogger.com0tag:blogger.com,1999:blog-8972166443278429191.post-20721934022530391332014-11-04T20:42:00.000+08:002014-11-04T20:42:10.804+08:00le cordon bleu - Intermediate Pastry lesson 16 Triomphe aux Noix<div class="separator" style="clear: both; text-align: center;">
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記得前兩個月吃過intermediate 同學做的焦糖蛋糕,當時還是basic的我就覺這個焦糖蛋糕好好吃,完全沒有焦糖一般甜膩的感覺,月加上底層的合桃蛋糕,即使沒有任何工具,只用手都可以吃完一口又一口,幾個同學很快就把一個蛋糕吃完。</div>
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示範同場加映焦糖candies,有朱古力味及原味焦糖。因爲沒有足夠的時間讓candies 放涼,所以有一些中間是軟軟的。焦糖candies我覺得是一樣很難做,甜度,軟硬度,會不會黏牙都取決於煮焦糖的過程,chef 做的對比 jacques genin 的都有一段距離。</div>
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對 jacques genin有興趣可以看<a href="http://thesugarlicious.blogspot.fr/2014/08/paris-jacques-genin.html">這篇</a></div>
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焦糖蛋糕好不好吃就要看焦糖做得好不好,當天帶practical 是老爺爺chef ,他幫我們每個人看火,當顏色開始變淺啡色時,他就會走過來,用手慢慢搖一搖鍋子,每搖一個圈,焦糖顏色變深,他不需要温度計,只需要兩眼就可以辨別,經過兩至三次後,焦糖就準備好,之後我們馬上離火,加入少許水,輕輕搖一搖令水跟焦糖混合,放回在火爐上,再加入其餘的水煮至滾。之後就離火加入忌廉,混合好後焦糖就完成。</div>
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水不可以一次加入,因爲水跟焦糖的温度差異太大,如果一次過加入大量的水,部分焦糖可能會立刻遇冷變硬,這樣就有硬塊,整鍋焦糖也不夠順滑。</div>
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又一堂分工合作,今次要做macaron 跟candied walnuts。今次的macaron 用swiss meringue 做base,swiss meringue 就是將蛋白加砂糖用隔熱水的方式加熱打發,這個方法的meringue 比較firm 以及shinny。macaron 上面一塊塊的是薄脆,做裝飾也不錯。</div>
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Candied walnut 有點像潮洲甜品反沙芋泥的概念,但今次反的是walnut 。以前都沒有想過爲甚麼反沙芋泥是沙泥狀,原來是因爲在煮糖水時不停攪拌做成沙狀,相反,如果煮糖水時沒有攪拌,一直煮下去就變成焦糖,這個就是焦糖跟反沙甚麼甚麼的分別。</div>
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原本只打算做只用一種顏色做glaze,因爲以爲老爺爺chef一直喜歡較簡單的裝飾,攪不懂他原來喜歡兩種顏色混合成雲石顏色glaze ,那只好趕快問人借深色的glaze ,幸好最後都來得切做好glaze,chef 喜歡的style 有時真的很難捉摸。</div>
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最後,所有焦糖蛋糕來個大合照。</div>
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<br />sugarlicioushttp://www.blogger.com/profile/03231881164829203194noreply@blogger.com1tag:blogger.com,1999:blog-8972166443278429191.post-40780048715157144562014-11-01T03:02:00.005+08:002014-11-01T03:02:33.236+08:00le cordon bleu - Intermediate Pastry lesson 15 Entremets Passionata <div class="separator" style="clear: both; text-align: center;">
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繼續mousse 蛋糕系列,又一個raspberry 加passion fruit 的配撘,法國人都很愛這兩種水果做蛋糕。</div>
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包圍蛋糕邊的jocande 用了兩種麵糊製作,首先用蛋白麵糊加色素做了兩種顏色,用斜紋的方式薄薄一層填滿在焗盤上,放在冰箱冷藏幾分鐘,之後再用杏仁蛋糕麵糊均勻覆蓋整個焗盤,入焗爐用高温焗幾分鐘。由於每個同學只需要一條蛋糕條,所以今次4個同學一組,有人做蛋白麵糊,有人做另外一種,放涼後就可以切成條,放到自己的模內。個人不太喜歡太死實的線,所以兩種顏色之間我們組blend 開了少少就做到一個較自然的效果。</div>
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同場示範果汁QQ 軟糖的做法,超級多糖,好甜! QQ 軟糖的做法是將果蓉,加入pectin (果膠 - 目的將果汁凝固,等於魚膠片的作用) ,大量砂糖,glucose 所有煮至109度,倒入不同形狀的模內,在温室放涼後變成軟糖。如果用酸味較重的果蓉做軟糖例如莓類,passionfruit ,檸檬等等,味道應該較平衡。</div>
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之前剛好是superior 班的課,這個是Chef Nicolas (MOF to be) 的拉糖作品,真的很漂亮,到這刻我都有點不相信我將會在superior課拉糖,因爲拉糖的感覺太遙不可給,希望拉糖不會10隻手指傷8隻走出來。</div>
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由於之前上practical 已經有經驗,知道Chef 會在mousse cake 上挖一個洞檢查評分,大部分同學都一早爲蛋糕拍上最後的照片。Chef 主要檢查底層的passionfruit cream ,但10個同學9個(包括我在內)的評語都是passion fruit cream 太冷以至texture 不夠理想,老實真的不太看出問題在那,可能大家把蛋糕放在freezer 太久吧,cream 的texture 實在很難捉摸。</div>
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前面有2堆粉紅色的液體是raspberry mousse ,都太水了,可能是分量做錯,可能是技術問題,只有做的同學才有機會知道出鐠的原因,但大部分同學的raspberry mousse 都沒有問題。</div>
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大家就這樣拿著一個不完整的蛋糕回家。</div>
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<br />sugarlicioushttp://www.blogger.com/profile/03231881164829203194noreply@blogger.com0tag:blogger.com,1999:blog-8972166443278429191.post-24643465259278297412014-10-29T04:36:00.000+08:002014-10-29T04:36:22.548+08:00le cordon bleu - Intermediate Pastry lesson 14 Dôme aux Marrons <div class="separator" style="clear: both; text-align: center;">
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這個蛋糕很容易令人聯想到刺謂或者是榴櫣,但其實它是一個非常秋天的粟子蛋糕。</div>
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蛋糕主要分3部分,中間有3層榛子脆餅dacquoise,每一層中間夾有粟子mousse,外層用粟子cream 唧出一粒粒造型。</div>
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雖然有些同學不喜歡這個版本,但我個人覺得很有現代感,至少比那個刺謂造型好。這個版本的由來是因爲刺謂造型太花時間,要一粒一粒人手唧上蛋糕,所以從商業角度出發要節省時間就將外層的粟子cream 抺好再隨意做印出這個藝術效果,時間至少差10倍以上。</div>
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迷你塔造型,後面是較傳統做法,前面是新潮做法,個人特別喜歡前面的唧cream方法。</div>
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很多法式蛋糕都加了酒增添香味,這個粟子蛋糕也逃不過,但不少同學都認爲學校本來的食譜中加了過多份量的酒,導致至粟子本身的味道被蓋過,我都有同感,所以我自己做的那個蛋糕減低了酒的份量,味道好多了!<br />
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朱古力噴槍是這個蛋糕的重頭戲,看過chef 的demo 後對噴槍十分期待,但我的樣子不知道爲甚麼帶點仇恨,跟拿著一枝殺蟲水噴曱甴沒分別。</div>
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在蛋糕噴上朱古力前,蛋糕必須非常冷凍,否則就做不到表面velvet 薄薄一層的效果,所以每個同學必須從freezer 取出蛋糕後就立刻噴上朱古力,而其他等待的同學亦必須繼續把蛋糕保存在freezer 內。朱古力噴槍噴出的朱古力的大小就跟Evian 噴面的保濕噴霧一樣細小,可以見到烤架上有一炊煙就是散在空氣中的朱古力。</div>
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Chef 示範的手勢像指揮家一樣向左向右擺動,我都有樣學樣,雖然整個過程約30秒至1分鐘,但真的很好玩,很歡樂。不知道還有沒有機會再玩朱古力噴槍?</div>
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Anonymoushttp://www.blogger.com/profile/00169393211505737561noreply@blogger.com2tag:blogger.com,1999:blog-8972166443278429191.post-84466262547835497212014-10-27T20:06:00.000+08:002014-10-29T04:48:57.942+08:00le cordon bleu - Intermediate Pastry lesson 13 Tresor Vanille-Fraise des Bois <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45dddfbAnwJvSoNobWEd4YVmmMJGPadlEoZeSY5mtOK-8PRfSnVxBvLtBvQwE7fqOs7-NxtGhMmVBXfwr5IoDBYgih7JmWaewPpvdta83Ro_yBiQvbKMKZNPVP7NoO5oSWEKq-Tuej-b3/s1600/IMG_2061v1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45dddfbAnwJvSoNobWEd4YVmmMJGPadlEoZeSY5mtOK-8PRfSnVxBvLtBvQwE7fqOs7-NxtGhMmVBXfwr5IoDBYgih7JmWaewPpvdta83Ro_yBiQvbKMKZNPVP7NoO5oSWEKq-Tuej-b3/s1600/IMG_2061v1.jpg" height="320" width="240" /></a></div>
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來法國之前從沒有見過這種蛋糕,這個像一座小山丘的蛋糕有可能是某個Chef的傑作。</div>
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小山丘內藏住了wild strawberries mousse, 黃色 vanilla chiboust cream ,加上底層的almonds dacquoise 組成。Vanilla Chibout cream 其實是Pastry cream 加上蛋白霜,Chibout 這個名字是發明這個cream 的chef 的名字。 </div>
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利用相似的方法,Chef 示範了一個開心果版本。<br />
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Chef 做的wild strawberries 版本。</div>
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其實我吃不出wild strawberries跟普通strawberries 有甚麼分別,香港也不見得有wild strawberries 賣,但我猜這種strawberries 在法國也很普遍,有一天在Pierre Hermes 蛋糕店見到一個鋪滿wild strawberries的蛋糕,每一個都非常小巧,很可愛。回家後wiki了一下wild strawberries,外型上比我們一般吃到的細小,上圖最上方是一般買到士多啤梨,右邊就是wild strawberries ,味道方面它比一般士多啤梨味道更香,但由於當天我用的是wild strawberries puree 跟frozen wild strawberries ,所以對於它真實的味道未有完全品嘗到,也許要找天買一些新鮮的來試試。<br />
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試吃時間又到,助手們及同學幫忙分派蛋糕。<br />
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來到practical 時間,實在不想post 這張相,看我的樣子多奇怪,但我想記錄一下這個蛋糕的製作過程,所以只有硬著頭皮post。當almonds dacquoise 脫模後,唧出一層wild strawberries mousse,再鋪上frozen wild strawberries,重覆以上的動作直至三層wild strawberries mousse 都做好就用小抺刀抺平至一個小山丘,之後就可以放freezer 內冷藏。<br />
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之後圍著小山丘唧上一圈圈的Vanilla Chibout cream ,再次抺好後入freezer 冷藏。<br />
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每個人的蛋糕都被"偷吃"了一口,因爲Chef 要檢查我們蛋糕內的mousse的texture ,所以他在每個蛋糕都用湯匙挖了一個洞。最後我切了一小件蛋糕,其餘都放在學校,很快已經吃了一半。</div>
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<br />sugarlicioushttp://www.blogger.com/profile/03231881164829203194noreply@blogger.com0tag:blogger.com,1999:blog-8972166443278429191.post-77497352895521224302014-10-20T02:55:00.000+08:002014-10-20T02:55:31.574+08:00le cordon bleu - Intermediate Pastry lesson 12 Savory Petits Fours <div class="separator" style="clear: both; text-align: center;">
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Demo 課的廚房內傳出陣陣不屬於甜點香味 - 咸點! 第一次有咸點而且應該是唯一一次! </div>
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酥皮之前都做過好幾次,以往都是麵團包住牛油(水皮包油皮),但今次做的是inverted puff pastry ,唧是牛油包住麵團,聽起來好像很難操作,其實也不是太難。牛油先混合好麵粉再製作麵團,兩者同時放入freezer 急速冷凍,之後的步驟跟一般的puff pastry 一樣,經過折疊數次就做成inverted puff pastry 。Inverted puff pastry 的好處是可以在較短時間內製作而且口感較酥脆輕盈,尤其適合酒店做plated dessert,但一定一定要在一個較涼的環境下進行,否則牛油太軟不能操作。</div>
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Chef 今課爲我們準備了特飲,不知道是甚麼名字但我相信應該是他隨心調較的。他開了幾瓶的鮮橙汁,之後開了一包砂糖,隨心倒下半包,在場無不驚訝呼叫,之後他又加了少許cinnamon powder,當大家起哄停止後,他拿出了cointreau 橙酒加rhum ,先分了橙汁給不喝酒的同學後,他就立刻把酒倒下混合。想不到特飲的味道出奇地和諧,沒有很甜,酒味也不重而且cinnamon 跟橙汁原來也很配。</div>
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全部都以酥皮做base,只是內餡及外形稍爲不同,左起有三文魚,免治豬肉,chorizo腸,腸仔卷,mini pizza 。</div>
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搭得很高的芝士條。</div>
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之前告誡自己不要吃太多,酥皮肥,吃完每樣一件之後都忍不住再吃chorizo 腸以及腸仔,</div>
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<br />sugarlicioushttp://www.blogger.com/profile/03231881164829203194noreply@blogger.com0tag:blogger.com,1999:blog-8972166443278429191.post-13023690972185764062014-10-14T18:20:00.003+08:002014-10-14T18:20:40.718+08:00le cordon bleu - Intermediate Pastry lesson 11 Baba Au Vieux Rhum/kouglof<div class="separator" style="clear: both; text-align: center;">
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不要以爲每一個所謂classic 的法式蛋糕都很夢幻,凡事總有例外。當然口味這回事從來都很個人,這個充滿糖水以及烈酒的蛋糕得以流傳就有其擁護者 。</div>
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Baba 指的是ali-baba,但製作過程跟ali-baba 完全沒有關係,但發明baba au rhum 的chef 在巴黎開了一間蛋糕店,招牌蛋糕仍然是baba。話說波蘭王帝Stanislas 遠行後帶了brioche回來,可能長途跋涉的關係,麵包變得很乾,當時他的糕點師NicolasStohrer將它改良,加入烈酒,乾果,pastry cream 後變成一道新的甜點。而當時國王剛剛在看alibaba的故事,所以這個蛋糕就名爲ali-baba。之後,波蘭王帝的女兒嫁了給路易十五,而Stohrer都隨她到法國,幾年後他開設了自己的蛋糕店,而alibaba 隨後都改名爲baba au rhum。</div>
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一般來說今天的baba au rhum 不是用brioche 做的,而是用一個比brioche 還要rich 的麵糊焗成包括有蛋,糖,牛油,酵母,牛奶等等。</div>
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想知道放了多少糖水嗎? 當然不是用掃的方式,那太麻煩了,整個蛋糕直接放到糖水內浸泡! 浸浴數分鐘後,蛋糕變得又肥又重! 而且法國人愛酒,每次的糖水都加了酒,今次加了Rum,所以蛋糕是又甜又重酒味! 做完這個蛋糕後只好留在學校待其知音者品嘗!<br />
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<br />Anonymoushttp://www.blogger.com/profile/00169393211505737561noreply@blogger.com0tag:blogger.com,1999:blog-8972166443278429191.post-39447441808613873282014-10-08T18:03:00.000+08:002014-10-08T18:03:24.494+08:00le cordon bleu - Intermediate Pastry lesson 10 Douceur Chocolat (heavenly chocolate) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3MOUuX2xJTHjbrzru6F9_NZTG0UkqUlYDBpot_HLiya-4xrwaOGTIJeHjlOCnqcr6PTzgW43gkptk-hAe_P5EGs4FaKsIu8mjeciNKyX368EW7BOkM_sOsIH2yv7vyGS9xYbw3jW1UaY/s1600/IMG_1819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3MOUuX2xJTHjbrzru6F9_NZTG0UkqUlYDBpot_HLiya-4xrwaOGTIJeHjlOCnqcr6PTzgW43gkptk-hAe_P5EGs4FaKsIu8mjeciNKyX368EW7BOkM_sOsIH2yv7vyGS9xYbw3jW1UaY/s1600/IMG_1819.JPG" height="320" width="240" /></a></div>
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這個是我最喜歡的甜點,來巴黎之前已經吃過,Pierre Hermé 的甜點店內也有賣,它叫 Plaisir Sucré ,意思是sweet pleasure,學校這個版本叫heavenly chocolate ,兩個名字也一樣好,反正我就很喜歡朱古力加榛果,每次吃都有很開心的感覺。</div>
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說白一點,這個是巨型金莎,可是這個比金莎要再豐富,最底有果仁脆餅(dacquoise),加上榛果朱古力脆脆醬,可惜它藏在內看不到,朱古力cream ,然後再有牛奶朱古力片,一層一層疊起來。這個蛋糕很美,原本想要中間切一刀拍個照,可惜這個蛋糕一切就會破壞,那只好從旁邊拍。</div>
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之前在香港我有試過做,最後做到朱古力片那層不成功,因爲當時完全沒有好好爲朱古力做調温 (Tempering) ,所以做出來的朱古力顏色不好看,而且也不亮麗。經過之前兩課後,我跟朱古力熟了一點,上課時我每次都會先用手測一下,感受一下温度,再用laser 温度計去確認有沒有到了每一個調温温度點,我現已經有點概念,第一次我猜應該有40度,再看温度計顯示38度,那一刻好開心,只有2度的差別, 最後朱古力的成果也不錯!</div>
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(Demo 教室內的燈光不好,拍出來跟我自已做的朱古力顏色不一樣)<br />
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可是Chef 真的是chef ,經過他的調温朱古力真的很shinny !!! Superior 還有很多朱古力在等我,真的要跟它成爲好朋友。<br />
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<br />Anonymoushttp://www.blogger.com/profile/00169393211505737561noreply@blogger.com0