Saturday, August 9, 2008

Linzer Torte, Blueberry & Raspberry Almond Flan, St. Honore, Tart au Chocolat Noir

Linzer Torte is a famous Austrian pastry that is called a "torte" but is actually a tart filled with raspberry jam. It is a very dry style pastry and is often served for afternoon tea.

Monday lesson: Linzer torte and Tart aux Fruits Rouge. Translation: Linzer torte on your left is explained on the above. Tart aux fruit rouge is basically a pastry base baked with almond cream (frangipane) filled with pastry cream and decorated with raspberries and blueberries, traditionally. But because our stupid school is always finding ways to cut costs, they gave us the comparatively cheaper strawberries for decorations instead. Then, because the strawberries in Australia are not in season, we got strawberries from giant land, namely America. In conclusion, our tart aux fruit rouge turned out fine. :D

Linzer torte and Tart aux fruit rouge, by Chef Micheal. I realised, only after eating, that I didn't take pictures for my tarts. Owells.

Tuesday lesson was Gateau St. Honore, a famous pastry that was originated in France. Gateau St. Honore is primarily made up of creme chibouste, choux pastry and puff pastry. Chef Karen made some spun sugar to go on with it.

The difficult part of this gateau is in the creme chibouste, i find. Even with added whipped cream, the shape couldn't hold well. And it is super duper sweet. Anyway, this is what I rushed out in 3 and 1/2 hours.

Wednesday, Chef Andre finished the white chocolate fudge, and made tart au chocolat noir which is dark chocolate tart in English. The dark chocolate tart is my current favourite! Below: white chocolate fudge.

Dark chocolate tart with raspberry, by Chef Andre.

Plated dark chocolate tart, by chef Andre.


Mine. Mine. Mine!


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