Day Three

Welp, here we go, really don’t ant to type now but I guess the point is to type while it is all fresh in the mind. The day started out by making Bavarian cream. It is a lot like the vanilla cream sauce that we have been making only you add gelatin (8g) and fold in whipped cream. Then we poured that on top of the chocolate mouse already in our cakes and let them sit in the fridge.

Then we made more meringue, still the French stuff only we learned how to cook it after it is piped into a form. Usually you cook it in hot water or milk at 90 degrees Celsius, but we did it the AMERICAN WAY, in the microwave. Each one gets about 15 seconds of zapping dosed out at about five seconds at a time. Then they are allowed to set up in the fridge to become more solid.

After that we made more whipped cream and piped it onto our cakes. We put fruit and chocolate and stuff onto to make it pretty for tasting. Then bowls were filled with vanilla sauce we had made yesterday and meringue rosettes were floated in them and topped with chopped almonds.

All this was carried into the dining room where it was presented along with the food all the other classes had made. I got to try some very good sausage along with an amazing potato and leek purée. I think it was leeks, it might have been something else but it was good.

At the end of the day on Monday I would have never thought I would be getting the hang of this already, and at the end of the day next Monday I may not feel the same. But it is the end of the day Thursday and I feel pretty good about the work I did this week and the things I learned. I wish the chefs were more expressive so we could really know what they thought of us, but they only express those sentiments to each other, in the middle of class, in French.