Today we made pain de tradition, pain de meule and pain de meteil and pate Fand B. Pate Fand B is enriched dough made with creamie (kre-a-mie) which is palm oil that is in a paste like state, which has some added sugar as well. Has a grainy, greasy texture.
For the pain de tradition we added some multi-cereals (mul-ti
se-ri-als) to la moitie (moi-ti-er) [half] which is mixed seeds, sesame, poppy
and linseed that contains levain as well. It also contains malted barley and
has a fermented aroma, but you can still pick up a strong molasses like smell
from the malted barley syrup. The dough was shaped into boules (bouls) and
baguettes. Traditional French bread is never farinee(fa-ri-neh) [floured].
Pain de meule was shaped into batards (ba-tarr-ds)[ovals]
Pain de meteil was shaped into boules, la moitie pate avec
citron (a dehydrated lemon product, not sure how it’s made). This particular
bread has an incredible aroma while fermenting and after baking the smell of
lemon wafts everywhere. This would be ideal with seafood according to chef Berthamier
or with some salted butter. Citron 1% poids pate.
The brioche dough was divided into 3 parts, 1 part “nature”,
1 part chocolat (choc chips), and 1 part praline.
the croissants we made on Tuesday and baked yesterday had a light texture, owing to the extended mixing of the dough. It wasn’t as dense as the ones I used to make, but when you bite into it, it almost has the body of the frozen ones in that it doesn’t hold but collapses as you bite into it. Still, a very nice croissant. And quite easy to work with.
Today towards the end of class, I had a meeting with chef and Mme Reynard. From next week, there’ll be 2 classes, from 7-3 and from 4-8. I will be with chef in the class in the morning and in the evening I will lead the class, teaching a group of the alliance students as chef takes the class in the mornings, directing them and showing and explaining to them. Chef said that I am very sound technically even though I’m not used to working with dough this soft.
I borrowed a French, English, German, Spanish baking and patisserie dictionary which will help me improve my vocabulary and I will be able to buy one by next week as the librarian was kind enough to phone a store and order one for me.
the croissants we made on Tuesday and baked yesterday had a light texture, owing to the extended mixing of the dough. It wasn’t as dense as the ones I used to make, but when you bite into it, it almost has the body of the frozen ones in that it doesn’t hold but collapses as you bite into it. Still, a very nice croissant. And quite easy to work with.
Today towards the end of class, I had a meeting with chef and Mme Reynard. From next week, there’ll be 2 classes, from 7-3 and from 4-8. I will be with chef in the class in the morning and in the evening I will lead the class, teaching a group of the alliance students as chef takes the class in the mornings, directing them and showing and explaining to them. Chef said that I am very sound technically even though I’m not used to working with dough this soft.
I borrowed a French, English, German, Spanish baking and patisserie dictionary which will help me improve my vocabulary and I will be able to buy one by next week as the librarian was kind enough to phone a store and order one for me.
I forgot to note the meals that I had at F&B, the
brasserie style restaurant that is essentially the canteen. The entrees are
preplated and then finished by 1 chef, while everyone else plates the mains in
a line, (veg/starch, meat, sauce, garnish, wipe). You collect your entree and
main from the kitchen and then sit down and eat and afterwards everyone sets
the place for the next person. This shows how there is really an atmosphere of
respect in the institute, as well as how everyone greets everyone, not just the
chefs.
Monday /lundi: salad of bacon, confit red onions, radiccio, watercress and croutons
can’t remember main
Tuseday/mardi: tian of prawns(crevette) and peppers with
small salad and what looked like a pomme maxime garnish
Cantonese chicken with egg-fried rice, jus rosti and sesame seeds
Cantonese chicken with egg-fried rice, jus rosti and sesame seeds
Wednesday/mercredi: Burger de Joue de boeuf (beef cheek
burger) with mayo, some cooked julienne courgettes and carrots under the meat
on the bun and some jus
Some line fish which had a firm white flesh, mild flavour. Almost like a firmer hake with smaller flakes, celeriac puree, fine beans, plantain chips and a creamy lemon sauce
Some line fish which had a firm white flesh, mild flavour. Almost like a firmer hake with smaller flakes, celeriac puree, fine beans, plantain chips and a creamy lemon sauce
Thursday/jeudi: “fishcakes” coarse fishcake mix that was
shaped into small 4cm high dariole shapes, some fine battered onion rings and
aioli with a small salad
Duck breast, some grain that was like barley (I can’t remember the name but it was brown) that was bound with some cream/parmesan, mange tout, courgettes and broad beans and roast white peaches with jus
Duck breast, some grain that was like barley (I can’t remember the name but it was brown) that was bound with some cream/parmesan, mange tout, courgettes and broad beans and roast white peaches with jus
- pain breson(gaude)
- pain viennoise aux choc chips
- ciabatta aux poudre chorizo
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