This is the day before the written exam, we were suddenly busy for the last few lessons. Actually now i should studying the funny ‘exam’, but i think i should update the second last practical lesson.
What so-call written exam is some multiple choice q to be finished in an hour. And one of a six selected recipe will be selected for fill in the blank, with missing item or quantity. The most funny thing is those 6 recipes are so “traditional” French taste, even i can memorize them by heart, for sure I’ll not repeat them in my near future~~ well, just for fun then *o*
And for the one I did today, is totally different. It’s look nice (a bit modern and eatable!) and taste fine. Chocolate pistachio log cake.
Which is a good looking cake with pistachio cake sandwich with ganache. Good to try this one here as all material and tool are so well-prepared in the kitchen( as I get used to the stock system, won’t be frustrated to look for the missing material any more~~ )
Pistachio paste is something I’ve looked for in HK but can’t trace them either for retail or wholesale. It’s tasted nutty and I even feel it’s a bit fake. But any way, good to try as French like to use them for desert sauce and the green color is so outstanding.
That lesson was given by my favorite chef who make the detailed technique clear and easy.( But of course when come to my turn to really cut and paste, I made a lot of mistakes!!)
At last the coating of the outer chocolate glaze almost ruined my whole cake and lucky I got my help form Priska, my classmate, I fixed it like nothing happened*o^
The taste is ok, not too sweet but filled with aroma of kirsch. The outer choco glace make a crispy shell and look clean and modern.
For my own preference, I’d like to put some diced almond or hazelnut in between layers while when i tasted it after 2, 3 hours, the ganache inside is not too moist to hide some diced nut oh~~
see mine not so level but taste ok choco-pistachio log cake..
Other than this delicate cake, the demo another REALLY nice almond cake, which taste wonderful. (all of my Asian classmates said so!) It’s taste like common cupcake in HK w/ nice flavor of egg and almond. So friends, be prepared for this cake soon, I’m quite sure I’ll make my own when I’m back!
Zita, will u consider making cakes in the future?
hey 003, u know I’m not good in those very decent stuff (bun is much better!). And making cake can make the sales much higher, but take up more more time and cost lorr!! I’m still not that confident heee. hee……
choco-pistachio log looks very fancy! If the chocolate is not dark, gotta be very heavy, right? So thick as it shown!
Also:
Almond cake, 我要食!
Actually it’s not so heavy but a bit boring. Though I soak the cake w/ syrup + rum, it still dried so quick after 1 day. But it’s a basic cake that I can modified , maybe w/ rum raisins, or some chopped nuts, or sth crispy…
And for sure I’ll make the Almond cake, just one more month jaaa… imagine we enjoy it in South Bay~~~~