Friday, January 19, 2018

Le Cordon Bleu Dusit Culinary School: Exclusive media Patisserie Workshop

Nuage De Fraise (Strawberry Cloud)

  Last Monday (15 January 2018), I went to Le Cordon Bleu Dusit, to attend Exclusive media Patisserie Workshop.

If you love cooking and baking, you must know that Le Cordon Bleu is one of the most famous cooking schools and this one is situated in the centre of Bangkok.

We came to learn how to make Nuage De Fraise (Strawberry Cloud) with Chef Marc Razurel. A special menu that chef spent 3 months to create this light and fragrance entremet, that's both low in fat, gluten free but very delicious ^^.

It needed special technique to create this entremet, well, it's not very hard but it's something that I never thought about it before, and I think learning is the best way to get new technique and idea.

Chef Marc Razurel 

Chef Marc Razurel was our instructor, he is French (don't worry, he can speak English very well). He started working at 16 and obtained the Brevet d'etudes professionnelles with honor, and also the Baccalaureat Professional in Hotel and Restaurant with honor. With load of work experience (in Michelin Starred restaurant), now he is Pastry Chef instructor at Le Cordon Bleu Dusit Culinary School.  

Lime mousse and Chocolate strawberry crisp

 We start making the insert for the entremet, well, as we had only 3 hours, some parts of the entremet had been prepared before, and Chef showed us how to make it.
Making Lime mousse is one of the technique that I love. It made by whipping frozen gelatinised sweetened lime juice, it's low in fat with very refreshing flavour. 

 This is Firm peaks

As the skill of the students were varies, Chef tried his best to explain each steps carefully.

This is Soft peaks

And everyone could be able to follow the step, even it's not easy.

 Not only the Chef, the kitchen is fully equipped with every things that we need to create beautiful (and delicious) food. Plus, we didn't have to wash everything, haha.

And after 3 hours, our entremet was ready to get the finishing touch.

Spaying with pink colour white chocolate and decorating, now, we could relaxing, and enjoy our entremet.

 Bloggers With Chef Marc Razurel 

Chef Marc Razurel and Me

 Chef Marc Razurel explained the taste and texture of the Entremet.

 Inside of the Nuage De Fraise (Strawberry Cloud)

 The entremet had been served with Moscato Spumante Rose, sweet and refreshing rose wine that went very well with tangy and sweet taste of the entremet.

Not only the entremet, we had a chance to enjoy delicious Thai snack from Thai kitchen. 
Le Cordon Bleu Dusit Culinary School  this first school in the global network of Le Cordon Bleu schools that is offering a Professional Thai Cooking course.

Delicious and beautiful Thai Steamed Dumplings (Chormuang )

With many Gourmet & Short Courses, it's a good place to spend time learning something new (both recipes and technique), in practical kitchens that allows us to cook individually or in small groups.
I had a very good time and really want to come here again to attend other short courses ^^, as it suits people who don't have so much time like me. 

Le Cordon Bleu Dusit Culinary School: 
Exclusive media Patisserie Workshop

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