**the most difficult culinary competition in the world, the Bocuse d’Or, occurs every year in Lyon, France. Countries that participate only get one entrant – so to be selected is an amazing honour (but it’s a lot of work!). The Canadian entrant is Chef David Wong, who is also a chef instructor at my school. Last week, they had a $200/plate fundraiser dinner at the Marriot hotel, as a fundraiser to cover some of Chef David’s costs for Bocuse. The cakes we’ve prepared this term have all been carefully wrapped, frozen, and saved to use as the desserts for this event. Last week, it all came out of the freezer, and we spent 2 days finishing, garnishing, cutting and boxing up the cakes.
St Honore cake
Inside the St Honore – there are spirals of the choux paste which bake up hollow, so we piped chibout into them, then smothered the whole thing in rich chocolate chibout (mousse + gelatin + whipped cream)
Le Sicilien – chocolate mousse on the bottom, lemon chibout on top, and a ring of jaconde decore around the bottom (and chocolate biscuit on the bottom, which you can’t see).
Amboise mousse cake: chocolate macaroon on the bottom and one partway in the middle, filled with chocolate mousse. This cake we sprayed while frozen with liquid chocolate, using an industrial paint sprayer. It makes it look like it’s been dusted with cocoa powder, but the chocolate shell is hard!
Baba – a weird, yeasty dough. If you’ve ever had a cruller-style doughnut, that’s what this is like. Spongy inside, and it’s been soaked in a citrus simple syrup, and then doused in rum and brushed with apricot glaze.
Le Sauterne – poached pear halves sauteed in wine and honey, topped with a light pear and wine mousse, with a ring of ladyfingers around the bottom.
Paris Brest – three circles of choux, cut in the middle like a sandwiched and layered with rings of hazelnut mousseline
Mazarin – layers of roulade, hazelnut buttercream, chocolate biscuit (repeated twice), coated in milk chocolate. We also made Opera cake, which is the same except with coffee buttercream and a different type of biscuit
My team had some leftover pate sablee (sweet pastry) as well as leftover clafouti custard, so in bread class the next day we made mini tarts to use our leftovers. We made some raspberry and some pear, and dusted them with no-melt icing sugar. I boxed these up and we enjoyed them with afternoon tea on the weekend.
Of course, we also have made lots of bread in the last few weeks. My mom has come into the city every couple weeks so I make sure to stock my parents freezer, and Brad and I just do our best to try to eat what we can while its fresh. Fresh bread, anyone?