INTERMEDIATE PASTRY / PATISSERIE ... - Le Cordon Bleu
INTERMEDIATE PASTRY / PATISSERIE ... - Le Cordon Bleu
INTERMEDIATE PASTRY / PATISSERIE ... - Le Cordon Bleu
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<strong>INTERMEDIATE</strong> <strong>PASTRY</strong> / <strong>PATISSERIE</strong> INTERMEDIAREDemonstration Classes: RecipesDemo 1• Tarte aux poires au flan caramelCaramel pear flan• Tarte fraises-cassisStrawberry and blackcurrant tart• Tarte passion-framboisesRaspberry and passion fruit tartDemo 2• Petits fours (pâte à choux)Petits fours (choux paste)Demo 3• AmbassadeurGenoese sponge cake with kirsch, pastrycream and Italian meringue, garnished withalmonds and chocolateDemo 5• Tablage du chocolat et bonbonnièreTempering of chocolate and candy boxDemo 7• Petits-fours (génoise)Petits fours (genoese sponge cake)Demo 4• FraisierGenoese sponge cake garnished withmousseline and strawberry creamDemo 6• Boules de neigeSnowballs• MuscadinesHazelnut chocolates• Pâte d'amandesAlmond paste• PralinéHazelnut chocolates• RocherHazelnut praliné and royaltine chocolates• TruffesTrufflesDemo 8• Millefeuille pralinéLayered puff pastry with pastry creamLE CORDON BLEU PARIS Ottawa Culinary Arts Institute1 of 202/26/2003Ssofi
<strong>INTERMEDIATE</strong> <strong>PASTRY</strong> / <strong>PATISSERIE</strong> INTERMEDIAREDemonstration Classes: RecipesDemo 9• Chaud-froid crème glacée au caramelCaramel ice cream chaudfroid• Dacquoise aux pistaches, granité aux griottes,jus de fraises des boisPistachio Dacquoise, Griotte sorbet, wildstrawberry juiceDemo 11• Délice caramelCaramel DelightDemo 13• Sucre tiré - Pulled sugar• NougatineSugar and almond preparationDemo 15• Pacific<strong>Le</strong>mon and strawberry mousses decoratedwith cigarettesDemo 10• Mousse au chocolat blanc et aux orangessanguinesWhite chocolate and blood oranges mousseDemo 12• Marquise au chocolatChocolate MarquiseDemo 14• CroquembouchePyramid of choux, filled with pastry cream,decorated with caramelDemo 16• <strong>Le</strong> RusseJoconde biscuit with praliné butter cream• OpéraJoconde biscuit with coffee butter cream andchocolate creamDemo 17• Bavarois aux trois chocolatsTriple chocolate BavaroisDemo 18• Douceur chocolatHazelnut Dacquoise with chocolate Chantilly• Trésor vanille-fraises des boisVanilla and wild strawberry treasureLE CORDON BLEU PARIS Ottawa Culinary Arts Institute2 of 202/26/2003Ssofi
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