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IP Lesson 6 : Chocolate Truffles Croquembouche.IP Lesson 7 : Strawberry & Blueberry Tart, Linzer.IP Lesson 9 : Tart au Chocolat Noir and Concorde G.Crumbed Lamb Cutlet with Prosciutto & Parmigiana.

IP Lesson 10 : Vanilla Souffle, Cream Caramel.

IP Lesson 11 : Buttermilk Panna Cotta, Raspberry B.

IP Lesson 12 : Hot Chocolate Self-saucing Pudding.

We are proud of ourselves on serving the best Turkish Mediterranean food, family-recipies, authentic turkish dishes and specialty cocktails.

IP Lesson 13 : Hot Cross Bun and Baklava Opera Cafe & Lounge is the largest Mediterranean Turkish restaurant in Brooklyn.

Lucky after trying to hide the very ugly cream with some strawberries and spun sugar.looks so nice ^ ^ I think I didn't whip pastry cream to made it soft enough, when conbined with meringue.Disaster ! It was the worst cream I made and I have ever seen.T_T very lumpy and liquidy.so sad ! Anyway, I had to use it. Le caf, la bire, les liqueurs, les glaces, les sorbets y sont de. In our kitchen, we worked in pair.Soo jin and I helped each other.I made the Choux perfectly this time.(last time in basic I didn't boil the water and butter correctly, just let butter melt so the choux came out not so nice) and also I made caramel nicely.Soo jin made pastry cream since yesterday so I just whipped it with meringue.but but but !!!! Flix place de la Bourse, Julien dans le passage de l'Opra, le Gteau. Nicole was Chef Karen assistance today for Gateau St Honore.Ĭhef was dipping the choux into the caramel.Ĭhef Karen made spun sugar to decorate the Gateau St Honore.very beautiful, isn't it?Ĭream Chibouste is very light but also very sweet.

The middle of the cake is filled with Chibouste cream (pastry cream lightened with a meringue and set with gelatin) using a piping bag and the signature Chiboust/St. They are then attached on top of the outside ring of the cake with more caramel to hold them in place. Individual pâte a choux puffs are filled with pastry cream and dipped in caramel. It consists of a pâte brisée base with a pâte a choux ring around the outside. Pastry chef Chibouste, the creator of Creme Chibouste, one of the components of Gateau St Honore, set up a Patisserie in Paris. Gateau St Honoré is a cake named for the French patron saint of bakers and pastry chefs, Saint Honoré. You want crumbs on there because the cake keeps cooking when you take it out of the oven.We have heard many times about Gateau St Honore since we started in this school. When there are a few crumbs on the toothpick, the cake is ready. Insert a toothpick into the middle of the cake. If the cake is firm and springs back, it’s ready for the next step.ĥ. Gently poke the top of the cake with your finger. If there is any jiggle in the center of the cakes, close the oven door and bake for a few minutes longer.Ĥ. If there is any jiggle in the center of the cakes, leave the oven door closed and bake for a few minutes longer.ģ. Gently nudge your oven (assuming it’s free-standing and not built-in). The shop will be closed for the winter season until mid-March 2010. The 'Gateau Chocolat' is a popular menu item that combines a cake made with cacao from a particular region with rich, mild cream and orange peel.

To see if the cakes are a nice golden brown (doesn’t really work for chocolate cakes).Ģ. Surrounded by antique furniture, you can enjoy the best coffee and homemade cakes. Here are my tips for testing if a cake is done:ġ. I haven’t made this particular one in cake pans. Hi Juliette! It’s hard to say as every oven bakes differently.