Today I went to a variety day at Savour Chocolate and Patisserie School in Brunswick. The day started a bit after 9am, with getting in to groups and preparing the ingredients for a gateaux, a tart and some chocolates.
The first thing we started with was the bits and pieces to make up a white chocolate gateaux. Given the number of things needed, some items were made by each group, and others were made once for the entire group. It was a little disappointing not to be doing it all myself, but I guess to get through everything, some shortcuts need to be taken (even with only 10 in the group). After making all the bits for this (Coconut Dacquoise, White Chocolate cream - our groups was by far the best!, Passionfruit Cream and white chocolate glaze), we moved on to item number two - Raspberry Hazelnut Tart.
Again, some items were done as a group and others were done once for the whole group. We started this with Breton Shortbread, and Raspberry Jellied Coulis, which had to be fozen.
Following this busy morning, we started on the chocolate making, with the first layer of chocolate in the mould. Then it was finally time for lunch.
After lunch, we only had a couple of hours, so it was time for the final cooking - Vanilla Ganache and Caramel Filling for the chocolates, and then to put our cakes etc together.
Following making the fillings, it was on with putting together the white chocolate gateaux, with the coconut dacquoise in the bottom of the ring, followed by a layer of the white chocolate cream. This is then brushed up the sides of the ring, to create the 'sides' of the gateaux. Next goes the passionfruit cream (which has been frozen)and its all topped off with more white chocolate cream. Once this is done, its into the freezer for an hour or so (more if its needed).
Next up was the decorations for the top of the gateaux and tart. Paul, our instructor, did these, while explaining different techniques and ideas for decorations. After this, it was on with the custard and hazelnut cream for the raspberry hazelnut tart. As this was all taking a bit of time, so Pauls lovely assistant finished off the chocolates, which again was disappointing not to get to do this.
When this was all done, we could finish off the gateaux, with the white chocolate glaze and decorations. Finally, it was time to put the coulis on the shortbread, pipe on the hazelnut cream and decorate.
We ended up with some fabulous looking treats to take home.
