|Diplomate with Creme Anglaise|
|Diplomate with Raspberry Coulis|
|Diplomate with Apricot Coulis|
Since I am not a cherry fan, and the gateau basque has cherries, it was definitively not my favorite, I mean it was good except for the cherries. I like the Diplomate more, but just the one with the creme anglaise. I found that the ones with either the apricot or the raspberry coulis where a bit to sweet, and too strong of a flavor to notice the Diplomat.
Chef J is the youngest of the Pastry Chefs here in Le Cordon Bleu Paris, he is only 32 years old, but as you listen to him in demo, you immediately notice how much he knows, and how good he is for his age. I really like his classes, since he talks in a medium speed, which allows me to understand, and he always gives lots of interesting information.
Having him for practicals is a whole different thing, although I know he does this for a purpose, and is good for me, is very stressful when he is always rushing us, telling us, we should already be putting our cakes in the oven, and how we are already late, even though technically we still have plenty of time. The other thing he does, is he walks around checking our work, but something in the way he looks at you while you are working, that you feel how he is scrutinizing every single movement you do, already thinking how you are doing it wrong, and how will he do it better. It is indeed very stressful to have practical with him.
Of course today when I had to do the Gateau Basque and knowing it might not be an easy cake to accomplished based in all the mocking comments made by the Chef in demo, I had Chef J as my Chef for practical .
I was very excited this time since my Gateau Basque came out pretty good, except for the fact that when I was removing it form the ring, we use as mold to bake it, being this my first time, I don't know exactly how I cut it, that I made a cut along the crust, which was OK, just as I take my cake to the Chef, so he can grade it. Just as he was about to say a praise about it, he spins it fast and a tiny piece falls off, and he said: "Ohhh, it could have been the perfect cake, but you where clumsy with the knife, and you messed the whole thing up. You have to pay more attention!".
|I, of course, didn't picture the little mess up|
He was the Chef when I had my not so good Madeleines, so hopefully I erased that bad impression with my cake today.
|Butter Cake with pastry cream and cherry filling|
I will definitively will be a lot more careful now when unmolding my cakes, who knows, maybe I can get a perfect cake one of this days!!