Instructor: Olivier Bajard.
MOF Olivier Bajard's February 14-16, 2010 5-Star Chef Series titled "Innovative Techniques for Entremets and Tarts" proved to be extremely innovative and insightful. Chef Bajard commenced his class by defining the essential components of cakes and entremets. In his soft spoken and absolute manner, Chef Bajard discussed the importance of texture, flavor, aroma, sweetness, acidity and visual appearance. The valuable lecture stimulated further instruction on how to calculate the composition of fruit and chocolate mousse for a perfectly balanced sweetness level, flavor and structure, which is not always easily obtained. Chef Bajard also shared his experience on the differences between gelatin bloom rates and their effects on fruit mousse.
Attending the class were seasoned pastry chefs from across the country from various restaurants, companies, hotels and resorts such as the Chicago Park Hyatt, The Modern Restaurant, NY, and Barry Callebaut.
Upon completing the lecture portion of the course, the students then went to work in teams of two. Under very precise guidance by Chef Bajard, each team demonstrated to the class a separate component of seven of Bajard's personal entremet and tart recipes. Once all of the entremet components were created, Chef Bajard assisted the students in meticulously building each entremet. Carefully following Chef Bajard's particular training style, the class built an impressive collection of cakes and macaroons. The end result showcased entremets of brilliant colors, pristine structure and exquisite flavor combinations.
Here are a few recipes for your enjoyment:
TESTIMONIALS
"The class was more than what I expected. I like that it was hands-on..."
- Karimah Croston, Pastry Chef/Owner, Sweet Jazzy Creations, Atlanta, GA
"This is my second time taking a course and the whole process is evolving each time I take it. Well done!"
- Eric Kalaboke, Pastry Chef, Fontainebleau, Miami, FL
"Thought it was very informative. The lesson was educational & the science & chemistry of why and how products react to one another will be very helpful as I use to develop recipes in the future."
- Amy Mills, Executive Pastry Chef, Greenbrier Sporting Club, White Sulphur Springs, WV
