Ok so I’m going to try and through this as fast as I can because a lot happened today. First we took some pastry cream we made and whipped it up with a little coco powder, making it chocolate pastry cream. We then piped it into the éclairs we made last week. Then those éclairs were topped with chocolate fondant icing by drizzling it from a spatula and catching the icing with the éclairs.
Then we started to put together he pieces of a St. Honore Chiboust. It starts by cutting out a circle of puff pastry and piping a ring of choux paste around the edge. That bakes up super high and cool looking. Then we made cigarette dough, or dough used to make a treat called a cigarette, and we added coco powder to that to turn it chocolate. This was scrapped into cool silicone molds and frozen, or like I had to do scrapped on a silicone mat and patterns worked into it. Chef showed us some forms that let you put patterns in it or you can do it with you fingers. After those freeze we prepared a Joconde biscuit, which is like a cake batter with meringue folded in, this was spread on top of our frozen pattern and baked. When it comes out you have a cool looking sheet of biscuit, like this. I think this is used for the sides, but that is all we did today. So that’s it.
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