Lesson 2 – Le Gateaux!
I have started an 8 week Patisserie course, this course will teach me how to make all kinds of pastry and crèmes and in the end, I will be baking beautiful Classic Millefeuille, Palmiers and Profiteroles.
After the great first lesson, I was really looking forward to going back. This week was gateaux week and we made Black Forest Gateau, Madeleine’s and lastly, Victoria Sponge – not very French I know.
The good thing about this lesson was that I got introduced to chocolate decorating, in other words, how to make the little chocolate bits that the café chain, Patisserie Valerie, puts on top of their cakes.
I struggled with creativity at first, but ended up making some good-looking chocolate decorating pieces. To make these, all you have to do first is just put some melted chocolate into a piping bag and prepare a bit of baking paper in a tray. Now you pipe onto the tray and you make lines, flowers, stars or even love hearts. When ready, refrigerate for a couple of hours while you make your cake.
Again, all the recipes I made this week were delicious but my favourite was the Madeleine’s, they are delicious!
If you’re ever making Madeline’s, one little known trick is that after you have piped them into the mold, refrigerate the mixture for 1 hour or so. They’ll then rise better when you bake them.
I have to say I was really proud of my gateau. I never usually decorate my cakes or try making them look pretty. I’m always too impatient and just want to have a slice. But, I think this is a new beginning. From now on I’m always going attempt to decorate most of my cakes.