Day Twenty Seven

Ok so lots of stuff happened today so we will take it one dish at a time. First the St. Honore from yesterday, we made caramel by cooking sugar water and glucose and then dipped the top of our cake in it. Then we dipped the top and bottoms of a bunch of our choux in it and stuck them to the top of the cake. Then we pushed down the center of the cake, that part is puff pastry and just flattens. Then we made chiboust cream, which is like and orange custard. We made it for tarts in the past so the quick version is milk and egg zest to boil, eggs and sugar whipped together in bowl. Temper the two together and whisk over heat until thick. Poured that in the center of our cakes and put them in the fridge to set up. Then fancy up the top with some Chantilly cream and you got a cake.

Next we move onto the thing we needed those fancy two toned biscuit for yesterday. It was a cake, but I do not recall its name, being that my notes are downstairs. But here is what happened, took a ring and used it to for a ring of biscuit on the inside of. Filled that ring with chocolate mousse, which was made by melting chocolate, whipping a small amount of cream just enough to be really creamy, but not to the whipped cream stage. I whipped it by hand which was kind of cool. Then we made a sabayon by mixing egg yoke, egg, sugar and water together. You whip them in a pan over a double boiler for about ten minutes, you are trying to cook it and create a smooth, thick, ribbony sauce. Then that sabayon goes in a bowl, the melted chocolate goes on top, and the whipped cream gets folded in. that is your mousse and that goes in your biscuit ring almost to the top. Then we mage orange mouse, Wait on minute did you say Orange Mouse? Yes I did. First and Italian meringue, remember that is a meringue made by adding boiling hot sugar and water to egg whites as they whip. Then some more whipped cream, and then you bring some orange concentrate up to about 50 degrees in a pan. Just warm enough to be liquid. Then take it off the heat and whisk in a gelatin sheet. Put in a bowl with the meringue and combine, then cool down to 25 degrees before folding in the whipped cream. That is now mousse and can now go in your ring on top of the chocolate mousse. That went in the freezer and is waiting for next class to become amazingly finished.