Today Chef Jim Dodge demo’d and cooked with us all day working on the Dacquoise for tomorrow’s Julia Child event. It felt very high pressure as we were actually making something that would represent Chef and BU. The Dacquoise consisted of two parts—a mocha buttercream and thin rectangles of hazelnut meringue. The two were layered and cut to create narrow slices of “cake.” Finally, we made several batches of ganache and a simpler chocolate sauce, made without a fat of any kind. I inherited two quarts of the sauce, so I hope it’s good!
Monday, October 8, 2012
Monday, October 1, 2012
Monday, October 1, 2012
Today Chef Jim Dodge demo’d and cooked with us all day working on the Dacquoise for tomorrow’s Julia Child event. It felt very high pressure as we were actually making something that would represent Chef and BU. The Dacquoise consisted of two parts—a mocha buttercream and thin rectangles of hazelnut meringue. The two were layered and cut to create narrow slices of “cake.” Finally, we made several batches of ganache and a simpler chocolate sauce, made without a fat of any kind. I inherited two quarts of the sauce, so I hope it’s good!
Today Chef Jim Dodge demo’d and cooked with us all day working on the Dacquoise for tomorrow’s Julia Child event. It felt very high pressure as we were actually making something that would represent Chef and BU. The Dacquoise consisted of two parts—a mocha buttercream and thin rectangles of hazelnut meringue. The two were layered and cut to create narrow slices of “cake.” Finally, we made several batches of ganache and a simpler chocolate sauce, made without a fat of any kind. I inherited two quarts of the sauce, so I hope it’s good!
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