Le Cordon Bleu has always been on my agenda of dreams, and this summer, I can officially say that its been ticked off! The Cordon Bleu has been an premier and leading institution in the culinary world for time immemorial. I signed up for a 1-day ‘taster’ of the patisserie workshop, and the day that unfolded was both educational and inspiring. Below is a round up of some of the fantastic desert that came out of the experience, which I must admit, was harder work than I imagined!
The Fraisier, which in French literally translates to a ‘strawberry bush’, made of a beautiful genoise, moistened with kirsch syrup, layered with silky creme mousseline, fresh strawberry and finished with a marzipan rose and fresh strawberries.
Followed by the most phenomenal and decadent chocolate fondant, with freshly churned vanilla ice cream made from chantilly cream.
And finally, me enjoying the joie de vivre of it all!
