Blog Posts - Superior Patisserie



Afternoon Tea 2

Our Delectable SpreadIt's our turn to host Afternoon Tea: the week leading up to today was spent practicing our prep which had to be completed in record time on service day.I find this menu more appealing than the last: smoked salmon and roast beef s...

A Love Affair...With Coffee

 The BeansIt's my Birthday today! And it may well be the best birthday ever as I got to spend the entire day in coffee class! As you all know, I have an unhealthy love affair with coffee and indeed all guises of caffeine (click here for symptoms...

Afternoon Tea 1

Spot The DifferenceTowards the end of each term Superior students (I say this without a hint of arrogance, just quiet pride) slog through 10-hour workdays over 2 weeks to put up indulgent Afternoon Teas for the paying public. A great chance for us to...

Original Gateau, Chocolate-less Chocolate Mousse & Glaze

Chef Karen's Chocolate-less "Chocolate" Mousse Gateau With "Chocolate" GlazeThis is the day of reckoning where we put the blueprints of our Original Gateau to the test, 2 weeks before the final assessment. But first, a short demo on making chocolate...

Special Occasion Fruit Cake, Sugar Decoration, Royal Icing

Chef Gert & Chef Keith's Wedding MasterpiecesChef Andre & Chef Gert's TeddiesToday's decorated fruitcake is a juxtaposition of the old, the new and the timeless. Fruitcakes have been around since ancient Rome, when pomegranate, pine nuts and...

Gateau Traditional Aux Fruits, Royal Icing, Pastillage, Rock Sugar

"Grumpy" Chef KeithIt's mise en place day for tomorrow's decorated fruitcake, into which goes an array of sugar tools from royal icing to rock sugar, all made from scratch. Before we commence, however, we first have to make and bake our fruitcake.So...

Balmain Food Tour: Planet Cake, Victoire, Adriano Zumbo

 My Day's LootEvery term LCB takes its students on a food tour to gain insight into the industry: once was a 2-day sojourn to a chocolate factory in the Blue Mountains, another time to attend a Chocolate Festival in Hunter Valley. Today's trip w...

Tartelettes Individuelles Aux Fruits, Tartelettes À La Frangipane, Tarte Linzer, Frangipane, Crème Pâtissière, Almondine, Fruit For Fruit Cake

Chef Luigi's Tartelettes À La FrangipaneTartelettes Individuelles Aux Fruits, Tarte LinzerWhile the Frangipane and Fruit Tartlets are basic assembly jobs, I found Tarte Linzer most interesting, being the oldest-known torte in the history of tortes.

Tarte Au Citron, Macaron À La Pistache Et Diplomate Au Citron Et Fraises, Pâte Sablée, Diplomate Au Criton, Macaron À La Pistache

Chef's Macaron À La Pistache Et Diplomate Au Citron Et Fraises & Tarte Au CitronWe continue the week's individual desserts theme with pistachio macarons and lemon tarts, the former a fancier version of the macarons made in Intermediate Patisseri...

Gâteaux Au Fromage De Philadelphie, Scottish Shortbread, Glaçage A La Framboise, Royaltine, Raspberry Marmalade With Agar Agar, Raspberry Fruit Paste With Agar Agar, Hazelnut Soil

Chef Angelo's Modern & Traditional Gâteaux Au Fromage De PhiladelphieI'm super-imposing Chef's demo pics with my own work-in-progress today. Swapped my schedule around this week, joining a different class and an unfamiliar demo chef which meant...

Churros Con Chocolate, Panettone, Ciabatta, Stollen,Tarte Flambée

Chef Karen's Impressive Bread BasketTarte Flambée, CiabattaPanettone, Stollen, Mini PanattoneChurros Con ChocolateI took a record 53 photos today, courtesy of Chef Karen who read my blog and was so psyched about it she wanted to contribute as much a...

Bonbonniere, Panettone

Chef Keith's Elegant Bonbonniere With Chocolate RoseToday's class was more technical than usual: we made bonbonniere, a small fancy box filled with bonbon, or candy. Ours was way cool, made and filled with, you guessed it, chocolate!Tampering Chocola...

Moulded Chocolates, Caramelised Fruits & Marzipan, Milk Chocolate Fudge, Preserved Fruit Peel

Chef's Moulded Chocolate TreasuresWe end this week's petit fours theme with, amongst other things, more chocolate! Unlike the truffles made in Basic with their kaleidoscope of booze flavored fillings (which I lurved) or chocolate croquembouche made i...

Nougat De Montélimar, Gianduja, Marzipan Apples & Pears, Preserved Fruit Peel

Chef's Petit Fours, Marzipan FruitsNougat De MontélimarWe round off yesterday's mise en place with a few finishing touches, but first......A Word From Our SponsorsEnrobing Sliced Nougat In Dark Chocolate - Valrhona, No Less!Finishing With Cocoa Butt...

Nougat De Montélimar, Pâtes De Fruits, Gianduja, Honey Ganache, Preserved Fruit Peel

Mise En Place 1:Chef Keith's Nougat De MontélimarIt's a busy class today with not 1 but 5 mise en place's in store, so read on to find out more.  Nougat (sometimes known as nut bread) is a confectionery made with sugar, honey and roasted nuts.

Frasier Torte, Preserved Fruit Peel

Chef Karen's Sweet Frasier TortesFrasier Torte is French for strawberry cake, though no much is known about its origin. Call me a cake nerd, I like knowing the history behind my cakes, be they tributes to buildings (Gateau Opéra), saints (Saint Hono...

Gâteau Mille Feuille De Chocolat à L'orange, Crème Diplomate, Petits Fours Glacé, Preserved Fruit Peel

Chef Gert's Mille Feuille &Mille Feuille or "a thousand leaves" describes the feathery light layers (48 in this case) created from the underlying lamination. Known fondly as Vanilla Slice in Australia and Napoleon in France, it made with layers o...

Petits Fours Glacés, Pâte Feuilletée Inversée, Crème Pâtissière, Marzipan Roses, Preserved Fruit Peel

Chef Keith's Petits Fours Glacés Mise En PlaceIt's another mise en place day, which meant no goodies for us to take home. "You can take yourself home" jokes Chef Keith. Sigh, I'd like to take you home instead.Right, first things first: Reverse puff...

Brasilia, Nougatine, Sirup au Rhum, Glaçage au Caramel, Crème Caramel au Beurre

Chef Karen's BrasiliaI cannot for the life of me find any information on this sexy cake online! Not that it's a total mystery, I've come across it before in one of my cookbooks: oddly enough, the Le Cordon Bleu Professional Baking by Wayne Gisslen.He...

Glaçage au Chocolat, Bûche de Noël, Biscuit Joconde, Snowflake Decoration

Chef's Bûches de NoëlWith the baking and assembly done and dusted, today's was a simply task of finishing up and garnishing the log with all things festive. I gotta say, feeling festive and Christmassy on a hot February morning was just beyond me.


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