A lot of Assembling
Formulas: Diplomat Cream Kirschwasser Syrup Formula Lemon Italian Buttercream Ladyfinger Sponge Simple Syrup (Lemon) | Small Wares Needed: Mixer, mixing bowl, whip Scale Rubber Spatula, Offset Spatula Chinois Cake turntable |
My Objectives:
Make Diplomat Cream.
Fill, roll-up the Roulade.
Make Lemon Simple Syrup.
Assemble Charlotte.
Assist group member in preparation of Italian Buttercream.
Keep station clean and organized, dishes to a minimum.
Make Diplomat Cream.
Fill, roll-up the Roulade.
Make Lemon Simple Syrup.
Assemble Charlotte.
Assist group member in preparation of Italian Buttercream.
Keep station clean and organized, dishes to a minimum.
Timeline: 12:00-1:00 Chef went over plan for the day; quick lecture on components and assembly of the tortes. MEP Food & Equipment. 1:00-2:00 Helped with start of Buttercream. Started Diplomat Cream. Whipped heavy cream, reserved in cooler. 2:00-3:00 Short break. Made Simple Syrup. Finished Diplomat Cream. Assembly of Charlotte. Wrapped and stored in freezer. 3:00-4:00 Chef demo rolling up Roulade. Rolled up 2 Roulades, wrapped and stored in freezer. 4:00-5:00 Cleaned kitchen, did floors & wiped down tables. | Prep List: Sugars: Granulated Eggs: whole, whites, yolks Milk Cornstarch Gelatin (sheets) Whipped Cream Lemon zest Vanilla bean Butter What I prepared: Diplomat Cream Lemon Simple Syrup [assembly of] Charlotte [assembly of] Roulade |
Summary & Personal Observations:
Today we built our Sacher Torte, made the components and mostly finished the Charlotte, and rolled up the Roulade with its filling. We also nailed down the problem from last week's egg whites debacle: it was the egg white powder. Someone else tried to whip egg whites following the Ladyfingers recipe I had followed, which contains a little egg white powder and potato starch. His turned out the same as mine did 3 times last week. So he re-did it, but without the egg white powder, and it turned out like it was supposed to. (What a relief!)
Anyways, I ended up making the Diplomat Cream for the bottom of the Charlotte (right on top of the Ladyfinger base), and a Lemon Simple Syrup. Diplomat Cream is pastry cream, but you add gelatin and whipped cream at the end. I used components that were already made to finish assembling the Charlotte, for example the Berry Compote, more Ladyfinger, and Lemon Cremeux. All that is left to do next week is add fruit to the top and perhaps a ribbon around the Charlotte itself. So that is exciting!
As far as the Sacher torte is concerned, there is only a band of tempered chocolate left to make, which we will do next week as well.
I also rolled up the Roulade. I had two half-sheet pans, so I made two rolls: one with Lemon Cremeux filling, and one with Lemon Italian Buttercream filling. So we will finish decorating them next week and cut into them to see the spiraling pattern.
Today was much better for me than last week! I am not very confident with my sauce-making abilities, so I was a bit out of my comfort zone making the Diplomat Cream. It seemed to turn out okay, though, so that's good. I've also improved on my folding technique. The key is to have the right movement (different than simply stirring something), and to have patient (and not add everything all at once only to find out that it never fully incorporates together).
Next week we do the Opera Torte. I have no idea what this is (does it sing?), so I'll be reading the book before next week's class in order to prepare myself.
Today we built our Sacher Torte, made the components and mostly finished the Charlotte, and rolled up the Roulade with its filling. We also nailed down the problem from last week's egg whites debacle: it was the egg white powder. Someone else tried to whip egg whites following the Ladyfingers recipe I had followed, which contains a little egg white powder and potato starch. His turned out the same as mine did 3 times last week. So he re-did it, but without the egg white powder, and it turned out like it was supposed to. (What a relief!)
Anyways, I ended up making the Diplomat Cream for the bottom of the Charlotte (right on top of the Ladyfinger base), and a Lemon Simple Syrup. Diplomat Cream is pastry cream, but you add gelatin and whipped cream at the end. I used components that were already made to finish assembling the Charlotte, for example the Berry Compote, more Ladyfinger, and Lemon Cremeux. All that is left to do next week is add fruit to the top and perhaps a ribbon around the Charlotte itself. So that is exciting!
As far as the Sacher torte is concerned, there is only a band of tempered chocolate left to make, which we will do next week as well.
I also rolled up the Roulade. I had two half-sheet pans, so I made two rolls: one with Lemon Cremeux filling, and one with Lemon Italian Buttercream filling. So we will finish decorating them next week and cut into them to see the spiraling pattern.
Today was much better for me than last week! I am not very confident with my sauce-making abilities, so I was a bit out of my comfort zone making the Diplomat Cream. It seemed to turn out okay, though, so that's good. I've also improved on my folding technique. The key is to have the right movement (different than simply stirring something), and to have patient (and not add everything all at once only to find out that it never fully incorporates together).
Next week we do the Opera Torte. I have no idea what this is (does it sing?), so I'll be reading the book before next week's class in order to prepare myself.