Baking - Tarte chocolat à l'orange & St. Honoré

Happy Friday everyone!

It feels so good to have the Friday off!

I've spent the morning taking pictures of the St. Honoré cake I've done during practical yesterday, going for a work out, went to buy lunch and replenish on household supplies (toilet rolls, detergent and food) and then washed the laundry, clean the house, went to buy dinner and now I'm here blogging!

Weekend came too quick this week for me! I only have two school days on Wednesday and Thursday.

Anyway! I would like to share with you some of the demonstrations and recipes that Chef Willy has gone through the week!

For Wednesday, he carried out the demonstration on tart Tarte chocolat à l'orange, Tarte Riz-Mangue which he has created, using the sticky rice and coconut milk commonly found in bangkok. 

The Tarte chocolat à l'orange is a entremet with three different components - the chocolate sweet dough pastry, the creamy chocolate with cointreau and the orange chiboust.

It was my first time, in fact our syllabus' first practical with chocolate dough. While lining up the tart, it was extremely fragile and was prone to cracking at a much faster pace. The creamy chocolate filing has gelatin content, but because it wasn't a mousse type of filing, we had to fill the tart with ladle and freeze it before assembling.

This is also the first time I've heard of Chiboust cream; it is basically a pastry cream added with gelatin and then fold in Italian meringue. It's quite a traditional cream as made by pastry chefs about 30-50 years ago, according to Chef Willy.

For the orange chiboust disc, we piped about 160g into a 16cm ring mold and blast freeze it for 20-25 minutes before glazing it with neutral glaze to give a nice shine. The challenge here, for me, was not the glazing part, but rather, the transferring part. I always have my heart in my mouth whenever I try to lift anything from the cooling rack to point B. For this instance, I was so afraid that my chiboust disc will break into two because after glazing, it was slightly soft. A classmate of mine dropped his cake face down flat.  =(

Then, we have the Tarte Riz- Mangue; a Sticky Mango Rice Tart, created by Chef Willy himself. 

Actually, this tart is an adaption from the Tarte Au Riz, which originated from the different towns of Belgian province, which is actually a tart with yeast crust and rice custard. Chef Willy's version consists of a sweet pastry dough crust, sticky rice mixed with coconut milk bottom, filled with Mango Crème brûlée and topped with a mango mousse disc and decorated with raspberry.

This was a perfect fusion, every bite was really like eating sticky rice with mango but with a french twist!

Chef Willy even used up 5 gold leafs for the glazing part!

Then, for yesterday's lesson, he did the demonstration for St. Honoré, St. Honoré revisité and Tarte Streusel.

St. Honoré is a cake named after the patron saint of bakers and is traditionally a cake made by bakers and not pastry chefs. It is a cake with sweet dough pastry base, choux pastry and filled with chiboust cream, which was created by a pastry chef called Chibouste.

For this, we made the St. Honoré cake with the addition on chocolate pastry cream and made the sweet dough pastry a little thicker at 5mm instead of usual tart thickness of 2.5mm. We had to make choux pastry, and pipe little balls as seen above, before dipping them in the hot caramel twice. 

The piping was the most challenging of all. We had to pipe in curves using the St. Honoré tip, like a flower. Mine was nothing like a flower, you can get to see my work later at the end of the post.

The traditional shape was a circle shape, but Chef willy wanted to show that it can be made in any shape! So he made a square.

Then, for the second cake on the menu, it was this; St. Honoré revisité, which is a modern take on the classic version - which is also what Chef Willy dubbed as, the Hello Kitty~ *argh*.

The St. Honoré revisité is slightly different however, as it has only strawberry jam and strawberry chantilly cream instead of the chiboust cream. As you can see, he really goes all out with the gold touches.

I totally can foresee this being really popular during St. Valentine's day. 

Last but not least, we have the Tarte Streusel; a fruit streusel a.k.a crumble tart.

This entremet right here, is a tart baked and filled with raspberry jam, sour cream before being scattered on the sides with baked streusels sprinkled with icing sugar and decorated with a mountain of fresh fruits. It looks like a beautiful, healthy mountain of fruits on a rocky road. HAHA!

Ready to check out what I've got to share??

Voilà. baby!

Check out those layers! Thin 2.5mm chocolate crust, a brush of dark chocolate compound to keep the filing from turning the crust soggy, the creamy chocolate and the chiboust cream; light and airy!

My Tarte chocolat à l'orange didn't survive the rough journey back home because I was lugging it on my shoulder to avoid the rain and due to lots of sudden left right turns while trying to escape the flooded pavements and water puddles and dodge from the oncoming traffic, the oranges and chiboust disc flew and slided respectively around the box. So, that's why there's no beautiful whole shot of my cake.

A closer look! As I am admiring the photo, all I can think was, that pot is a really, really good buy! ;)

Next up, we have the St. Honoré! I learned from my previous lesson and brought along my camera to practical class this time to take a complete shot of my cake.

I wasn't too happy with my pipe work. It was like fishes swimming in a golden pool instead of beautiful flower petals like Chef's. I suddenly realised that I have a really bad habit and always results in poor piping - I never seemed to remember to practice piping on a bowl before attempting to do it on the actual cake!

I was too rushed and panicked when Chef said 5 more minutes to present. =(

Also, my choux pastry was piped a little too mini than Chef Willy's sizes, but because it was almost equal, it was good =)

Golden, glorious little choux profiteroles dipped in caramel! Beautiful coated surfaces, Chef Guillaume said.

I'm a little addicted to taking shots of the layered cakes, I like checking out the layers of various filings/creams etc.

This is one cake I will bake on my trip back home in September, because the taste is exquisite! Not everyday that you can get a nice crusty, soft melting sensation exploding in one bite! This cake has got me weak at my taste buds, I actually loved the caramel profiteroles, and the chocolate pastry cream is so creamy and smooth!

This is also one cake that I am reluntant to share. I have sliced it into slices, but it's not packed in boxes. It's still in my fridge looking so golden and delicious.

 I may have to up my workout by a few notch to burn the calories off. Still thinking, still templating. I think I shall just go to bed, not touch that third slice for the day and see how I feel about it again tomorrow morning.

 Till then, have a great weekend ahead!

Baking - Tarte Aux Pommes and, the hubby's here!

Happy weekend, people!

I have the entire day ahead to spend with Ben, so I'm going to wrap up this post as soon as I can! He touched down last night and I met him at the airport.

Okay, before I run through what I had done during Practical class that day, I just wanted to share with you another of Chrissy's adventure.

Right after class (I end at late at 7.15pm that evening), I rushed to take the train down to Phetchaburi, where we can change to take the City/Express Rail way link to the airport. Initially, I was contemplating on taking a cab down to the airport after school...but Rae, my classmate told me that it will be a mad jam! Taxis aren't really helpful in Bangkok, people!

So anyway, I reached the Makkasan Train Station heading to Airport at about 5 minutes before 8pm, and I was just brisk walking to the counter, and inquired about the next train service to the Airport, when the lady told me that there's a train already at the platform, departing in about 2 minutes time.

Upon hearing that, I held on tight to my large pastry school bag containing my apple tart, and ran for my life towards the ticketing counter. Apparently the ticketing counter was corresponding with the information counter and had been informed about my arrival, she had the token ready and a 10baht change ready for me, I pass her a 100baht note in haste, took the change and the token and she look me in the eye.

"Mdm", she said, "You better run. Fast. Up the escalator mdm, Hurry!"

At that very instance, it was as if I was Usain Bolt. Yeah, in my brown glittery fit flops, I had the speed like his.

I ran up the escalator (damn, my thighs was really working out), and once I reached the platform, there was another lady (who was waiting for me like I was some VIP) and escorted me into the train. I found a seat, and the train was on its journey.

If my P.E teacher could see how I managed 500m within 2 minutes, I would have gotten a gold for my shuttle run during NAFA test!

I'm not sure if there was a sign on board indicating no drinks or something, but I sure as hell broke that law, by drinking water. 

I was happy, and the ticketing ladies, I'm sure, was happy as well - and I can't wait to meet Ben. If I had miss the train, it means I'll reach at 8.30 and Ben would have to wait 15minutes for me. I wouldn't want that poor love of mine waiting alone in the crowded airport. Not when he's looking so charming and vulnerable (Ahhem, sorry, jealousy taking over), and looking like a great target for other girls to approach (There, jealousy claws out in full force).

Then, when I finally met Ben and we kissed hello, I was just gushing on and on about my incredible journey to reach the airport and how much I missed him, and then I noticed he was avoiding eye contact with me and just kept smiling sheepishly.

I probed further, and realized, Ben, whom I've been wonderfully in love with, for 5 whole years was feeling bashful and shy about seeing me. We haven't seen each other for a little over a month and he was feeling like we are on our first date! I don't know if I should laugh or cry, but I sure as hell gave him a big hug! And kiss. And...that's all. HAHAHA! Were you expecting something else?

Anyway!! Back to school, and my classes! 

We had both demonstration and practical classes on Thursday because it was a public holiday on Friday. As the week was on tarte, Chef Marc did demonstration for preparation du nappage apricot, Tarte Aux Pommes, Tarte aux pommes au lait d'amandes and Tarte Normande. 

However, this time, we're making these tarts with Pâte brisée, also known as sweet short pastry dough. The difference between sweet short pastry dough, Pâte brisée and sweet pastry dough, Pâte sucrée, is that the latter has almond powder added during the preparation. 
 

The apricot glaze is is one of the more essential ingredient to help prolong the product's shelf life by preventing the pastries from drying out, as well as add shine.Besides apricot, apples are also used in making the glaze as well, as these two fruits contain high amount of pectin, which can thicken the glaze and keep its colour neutral.

I pretty much uses apricot glaze for most of my tarts, fruit cakes or anything that will have some sort of exposed jam, and you need to 'preserve' it.

On Thursday, our main focus was on apples. So we had quite a number of apple tarts' recipes to go through.

First up on the list, was Tarte aux pommes au lait d'amandes; which is a Apple tart with almond syrup. It consists of the sweet short pastry dough, macerated apples in almond syrup and topped with grated apples looking like french fries. The french fries looking apples was grated using a mandoline, a special type of equipment. The filings has a variety of walnuts, pine nuts, rum raisins and of course, apples and then cooked in almond syrup.

This is my first time trying such a different flavored apple tart, the pine nuts added quite a bit of crunch to the filing, but overall, it was fine, wasn't too sweet and somewhat sour.

To be completely honest, only dessert that I actually consumed consisting of apples, is the apple pies from Mr Ronald McDonald - They taste so damn good! I wish I can have one right now, as I'm typing along. HAHA!

Second on the list, was Tarte aux pommes; classic french apple tart. This was something we'll be baking during practical, so as usual, I paid extra attention to it.

The tart consists of 3 components - sweet short pastry dough, apple compote and assembly consisting of thinly sliced apple slices.

Frankly speaking, I was a tad disappointed by the compote. Initially, I was thrilled with the idea of cooking diced apples in sugar, butter, vanilla. cinnamon, juice of a half lemon and with a little water. I got the idea of soft, caramalised buttery apple compote; something like McDonald's apple pie's filing.

Then, we had to blend it with a food blender. *Guffaws*

My heart broke into many little heart candied flakes; I felt like oh damn...it's really sad, itwas like making baby food. I'm sure my future baby would totally appreciate delicious cinnamon apple compote, but not me.

Then it dawned on me, that this was a classic french apple tart! That's probably how they does it back then! And, after doing the food tasting, I'm sold. Pureed apple compote or not, it's equally yummy! Especially when there's more than enough soft apple slices to go along with, just the way I love it like those from McDonald's! Chef Marc will probably stab his heart out to hear that. HAHA! 

The last tart on the list, was Tarte Normande, from Normandy France. This tart consists of the sweet short pastry dough, apples cooked in clarified butter and flambé in Calvados; a type of apple brandy. As well as filled with almond cream.

Nothing special on this tart, only that we enjoyed the flambe done by Chef Marc, as it's like a magic trick, but had all gasped in horror when we saw how close and high the flames had came up to, nearly burning Chef Marc's arm.

Something which I've forgotten to mention earlier, is that if you looked closely, the apple tarts has got a slight crimper decoration around the crust. It's beautiful and all, but really hard to do so, without being off on the sizing. At least for beginners!

This is a shot of the fonçage tart with the crust all done up and with the little triangle all cut up for inspection. During the final exam, we all have to do a perfecto lined tart, I've brought some leftover dough back home and will be practicing in my little apartment till I get it right and pretty.

Ready for my apple tart? *wink wink*

Tadah!!! I'm so proud of myself, because I can bake gorgeous pastries! *ahhem, so shameless!*

Okay, fine!

Actually, it's not really gorgeous. Maybe it's because I have a pastry chef' eyes now...I see that, the tips of the flowers in the middle is too burnt, due to over brushing of melted butter. I only had like a few minutes before sending it back into the oven to be baked again, so my classmates helped me 'splash' butter all over my tart to give it a nice shine. I guess I must have over brushed the same area, hence causing it to be burnt.

Then, the crust is not evenly crimped - some big and some small, and the angle is not right at 12 to 3 o'clock; something which I have to keep practicing, as that's how you get perfect at things!

Chef Marc has more experience than me, he commented on the spacing between the apple slices, it has to be only 5mm apart, and then the flower can be slightly better, but overall, it's good.

The laughable part was...the flower was actually done up by Chef Marc, after I didn't managed to make a decent flower, so...technically speaking, his flower could have been better. HAHAHA! I'm grateful, however, to have his help. Chefs during classes are always very helpful. =)

Ben was amazed and bowled over by the pastries I've made recently; he is so proud of me, I am shy by it all. I'm happy when he's happy! So yeah, I feed him two slices that night when we got back home, and a third slice earlier in the morning for breakfast.

I've sliced the remaining tart and will be distributing it to my apartment's security guards, who have been really nice to me, helping me to flag the motorcycle taxi when the street lane in front of the apartment was flooded during a heavy downpour (He walked in the ankle deep water to do that!), and they are always very polite to me when ever I'm off and back home. =)

That's all I have to share for now! Heading to Terminal 21 with Ben for shopping time, and then we're going to Red Sky at Centara Grand, Bangkok for our belated 1st wedding anniversary dinner!

I'm so blessed and blissful!

Till then!