Glaces

M first week in PM classes was Glaces. This class was all about ice cream! Instead of waking up at five in the morning, I got to sleep in and go to class at one in the afternoon. Class got out at eight in the evening. If we were lucky and got everything done, we got out of class a little bit earlier.  Not only was this my first afternoon/evening class ever, but I also had a new chef this week as well. His name was Chef Pierre. I only have him for this one class, and he was very nice. He sometimes was hard to understand with his French Accent.

 

 

 

 

 

 

 

 

 

Glaces class was only a three day class. On Monday we had a trail day for making our entremet, for our project. This day was used to ask the chef any last minute questions and to start perfection our entremets before the real thing. On Friday was our mock day. We treated Friday as if it was the real thing and couldn’t ask the chef any questions.

Mock Trail Entremet

In Glaces, we made a lot of different ice creams to make many different desserts. For ice cream desserts, we made Ananas Givre, Granite aux fruits exotiques (granite), Vacherin vanille/fraise, Omelette norvegienne praline/chocolat, Nougat glace moderne, Macarons pistache/the vert, Verrine Mojito, and a Tarte glacee Caramel/fraise. 

Ananas Givre

An Ananas Givre is a frosted pineapple. The pineapple is cut up and filled with pineapple sorbet and then put back together in the shape of the Pineapple.

Vacherin Vanille/Fraise

 

 

 A vacherin vanille/fraise is a vanilla/strawberry ice cream entremet. This entremet had baked Swiss meringue for the base and was decorated with the meringue as well along with Chantilly cream. Inside the entremet were layers of vanilla and strawberry ice cream.  

Omelette Norvegienne

One of my favorites was the Omelette Norvegienne. This is known as baked Alaska. Inside of the baked Alaska was chocolate ice cream and praline ice cream. Both of these were among my favorite ice creams we made in class. For a base, the baked Alaska had a financier sponge, and it was topped with a chocolate Italian meringue. 

The Nougat Glace Moderne, is made with a frozen nougat, Pistachio dacquoise, and raspberry sorbet topped with a neutral glaze and macaroons.

 

Nougat Glace Moderne

Another dessert we made was the Macarons pistache/ the vert. This is a giant macaroon sandwich filled with pistachio and green tea ice cream.  

Macaron Pistache/the vert

Verrine Mojito

 

 

The verrine Mojito is a mojito filled in a glass with a rum mousse, a lime crumble, and a lime/mint sorbet.  

 

 

 

 

Finally, we have a tart Glacee Caramel Fraise. This is a caramel/strawberry ice cream, a strawberry coulis all filled on top of crunchy short bread.

Tart Glacee Caramel Fraise

 This weekend I will be traveling to Geneva, Switzerland!!! See you when I get back!

The Buffet