Lesson 12 & 13 : bûche de noël & miroir au cassis

So, I haven't been updating what I did last week. I am experiencing Christmas in May because Bûche de Noël was the cake that I have to make last Thursday in class. The only thing I'm afraid of was making the sponge cake and roll it. Given the fact that I'm very clumsy, it's highly possible to mess up while rolling the cake. I know, how hard can rolling a sponge cake be right? Hey, it's the first time and I don't have enough confidence in myself.. at times.

Anyways, making this cake was fun. I made a few decorations, not too much because for me the log was fairly small and I don't like over-crowded cake. I kept it simple with leaves, a small gift box, candy canes, swiss-meringue mushroom and chocolate christmas tree.



As for the beginning of this week, I was taught about mousse cake. Miroir au citron and miroir au cassis. The chef did both at the demo class, and I only have to make one which was Miroir au Cassis. I'm not a big fan of both, it's sour but yes it's good!

It is very challenging for me to make the mousse because everything has to be in order. Step by step procedure. From boiling blackcurrants to whisking Italian Meringue manually by hand. The most annoying part was when I have to fold the gelatin blackcurrants puree mixture to Italian Meringue. The temperature has to be exactly 25°C. So I have to heat it again on a double boiler, and when it reaches to 24°C, I couldn't care less, I just fold everything together : blackcurrant puree, italian meringue and whipping cream.

I suck in piping so decoration on my mousse isn't really nice.