Le Blog on Food From Le Cordon Bleu
I passed my ServSafe exam!

I know I’ve been a bad blogger the last two weeks! I will do a catch up post sometime later today!

Cake, Cake, Cake.

Can you guess what we made this week? I’ll give you a hint…it’s cake! 

Friday we made Chiffon cake and Devil’s food. We froze them both off. We’re using the devil’s food this Friday for a black forest cake. (I’ve never had one, but OH MAN it sounds GOOD!) 

Saturday we made a Swiss Buttercream frosting and assembled our cakes. Chef A let us put whatever extract we wanted into the buttercream for a little extra bang. I chose chocolate and raspberry. 


My baked off chiffon. See how my middle is a little lifted? Well I couldn’t frost it like that. So once I cut it in half I used to bottom as my top. But before all that you use your hands to brush off any crumbs so. 


So after brushing off the crumbs I cut it in half, and put 1/4inch of frosting in the middle. It’s okay that it was oozing out the sides because I will just use that for my dirty frosting. 
 
This is my dirty frosting. Really all you do this for is to hide and imperfections in the cake and catch any crumbs you missed so they don’t show in the final frotsing. 
 
Then my final frosting. See how much better this one looks? I actually smoothed out the top a little more after taking this picture.
 
pretty pretty. yummy yumy
 
After piping. I have  bit of trouble piping shells on the bottom, if you couldn’t tell.
 
Then we got to practice writing with choocolate. So I decided to write Kevin a love letter. I roolz, he droolz. (Let’s say he did’t exactly appreciate the effort.)/

We also made an almond pound cake, but we’re using that this weekend for out petit fours. 

We also have our ServSafe test Saturday. And only two more weeks of this course. How did it fly by so fast? Only 4 more courses to go. I’ve loved this one so first, I know it can only get better from here! 

I have a really long/awesome blog post to write about this week. But I can’t find the energy to do it right now. I will try to get it up tomorrow though. 

OMG MY CAKE IS SO GOOD.

Here’s a picture of this week’s production:


Practical pie 9/3

Then this is my first pie 8/13

I think my practical pie was  A LOT better!  

Practical #2

I KICKED THIS PRACTICAL’S ASS! 


Yeah. Just look how Awesome I did.

My pie was amazing this week! I ate pretty much the entire thing to myself. IT WAS THAT GOOD! 

 

This week we made Paris Brest, Eclairs and Cream puffs. 

(a portion of my products ready to go into the over. We used pate a choux, a piping bag and a star tip. The paris brest are lightly covered with egg wash and have almonds sprinkled on them) 

Eclairs. 

 We filled a piping back with pastry cream

Drill a hole in the bottom of the eclair and then fill with the pastry cream

Dip in chocolate. NOM!
 

Some of Nicole’s came out looking like penis. Which was great. I needed a good laugh! 

All in all making eclairs was fairly easy. I wasn’t a big fan of anything we made this week though. I didn’t like the texture of it all. But the Eclairs were the most fun to assemble. 

Cream Puffs. 

So you drill a hole, fill with Chantilly cream (the cream we put on our chocolate cream pie
Normally you would sprinkle powdered sugar on top. We had the option of doing that or dipping them in chocolate.
 
I chose to do both.

Paris Brest:
There’s a cool story about the origin of Parist Brest here.  

Anyways. It’s pate a choux piped into a circle, with egg wash and with almonds on top.

 

Then you pipe the cream into it (it’s a mixture of french buttercream, hazzlenut paste and pastry cream
 

Close it a there you have it!  
 

Standing up for myself.

Since starting school, I have had a few problems with one person in particular. She said a few things to me that were extremely offensive on such a personal level, I knew immediately  she was not someone I would want to be around. She also made a few other comments about her family, especially her husband and son, that left a bad taste in my mouth so to speak. 

Since the first week when she left that bad taste, she has only continued down the same path. She has made offensive comments one after another. She has also ignored me on multiple occasions when I would tell her said comments were making me uncomfortable or had offended me. 

She also never cleans during clean up. She rarely pays attention and when she does she spends the majority of the time telling the instructor and rest of the class why what we are learning is wrong (especially when it comes to learning ServSafe) She always comes to class without her hair tucked into her cap, wearing jewelry ect. She brags about how she married for money and the perks of it. 

I am so tired of it! She sits next to me and when I try to ignore her, she takes it as an invitation to just talk more. 

So Friday it seemed like once we went on break she had stayed to talk to our instructor. I also noticed that she had to talk to one of the head Chefs. When she came back it looked like she was upset. 

Then Saturday she made an offensive comment, about something I had told her int he past in made me uncomfortable. So I looked at her and said “This is something that I have told you makes me uncomfortable. I understand that this is how you feel, but I would really appreciate it if you didn’t make comments like this around me.” She told me I’m “just too sensitive”. So I responded (I know this was not the right way, or a mature way to respond, but I had it with her) “Well I think you’re self centered and lazy. But I don’t go around making rude comments to you all day and making you feel uncomfortable”

It felt good to finally stand up to her. Hopefully, she took the hint. 

There are highs, and there are lows.

Oy. So glad this week is DONE with. I had a Meringue Massacre. It was NOT a pretty sight. The majority of the class ended up with bad meringue, which is an indication that we had bad egg whites. So as soon as the heat hit the meringue when we went to torch them, down the meringue went. (And on my way home my pie decided to flip off the seat and ended up looking like and “oil spill”) 

We made Pate Sucree for the tart crust. SO much easier than a Pate  Brisee. We just creamed it like we would for a cookie dough. 


We blind baked the crusts (fully baking it before we put in the filling.) To do that we line it with saran wrap, put a mixture of beans and rice into the saran wrap and bake for about 15 minutes, take the beans out and bake for another 5-7 minutes until the crust is dry and golden brown. 

We made Lemon Meringue Tart and Fruit Tart with these crusts. 

Pastry cream and fruit and apricot glaze on top. Super easy.  

The Fruit Tart:
Tart Shell, Pastry cream and fruit (we had strawberries, raspberries and black berries.)  


( re-designed my tart about a million times over again.) 

The Disaster (AKA the lows of this week)
Lemon Meringue Tart:
Lemon Curd, tart crust and meringue (sugar and egg whites) Should be simple right?

Well it was. HOWEVER, if you have bad egg whites, you are screwed. Your meringue will turn water and won’t hold shape once you torch it. UNFORTUNATELY I did not take a picture BEFORE I went to torch it, when I still looked nice, so here is this: 


And this:


If you look at them you can see where they once had a shape….right? Or am I just hoping my tarts didn’t turn out as bad as they really did? 

LUCKILY we DO NOT have to recreate these for our practical…NEXT WEEK! (Didn’t we JUST have a practical like two days ago? Is it really time for another one ALREADY?…..at least I get more apple pie!) 

So besides ^that complete disaster I also cut myself this week. (I would just like to say I am very proud of myself. I went SEVEN weeks before I cut myself. AND I WASN’T THE FIRST IN THE CLASS TO CUT MYSELF!) I wasn’t actually cutting anything when I cut myself, I was washing my knife….

So please, practice safe knifing. 

The New Chef

(Yes I know, I am super late on making these blog posts. I just haven’t had the energy to do it yet.) 

So, the new chef. 

Where do I begin? She was nice. And had cute shoes that had flowers on them. (Would it be appropriate to ask her where she got them?) I’m not going to lie, I am a little intimidated by her. I don’t know why. She isn’t mean. She didn’t beat us or yell the entire time. There’s just something about her that I am just not 100% comfortable with yet. I don’t think I was like this with Chef Adrian. Mostly because I’m pretty sure the first thing to come out of her mouth was a joke. Chef Parker doesn’t joke around as much. 

I guess I’m still not totally sure how I feel about her. We went from having this big loud personality to one that’s a little more tame and its just going to take some time to get used to. 

Anxiety.

So, I don’t have class for a while, but I am so anxious. 

We have our new Chef tonight, Chef Parker. I can’t help but wonder what she will be like. Chef Adrian said she’s really nice, but I feel like maybe she has to say that. 

What if Chef Parker doesn’t like our class? Will she let us play music during clean up? Will she make as many jokes as Chef Adrian? Will she make any jokes at all? Will she be as nice when I ask twenty million questions about whether or not my product is coming out right? Is she going to move everyone to different seats? I can’t handle a new Chef AND a new seat all in one night! Will she know where we stopped off in ServSafe? Will she yell a lot? Has she taught an intro class before? Will she be as understanding as Chef Adrian was with us because we are an intro class? Will she be as nice during grading/critiquing as Chef Adrian was? Will she be okay with the fact I bake with a nervous face? Or will she be mean about it?

These are just some of the things that have been running through my head since LAST Friday! 

Oy, class can’t come fast enough. I NEED to know all of these things.