When it comes to baking or patisserie, French chefs have had an edge since ages. Gorgeous gateaux, mesmerising macaroons, tantalising tarts and eclectic eclairs- these comprise the delectable dreams of a true foodie. The French add their finesse and expertise to all these products. The students of the ‘School of a Hospitality’ at G D Goenka University, Sohna Road, Gurgaon got an opportunity to attend a Live Confectionery Show by French Chef Thomas Blanchard, from Elle & Vire, France on 12th Sept 2014.
|Chef Thomas Blanchard|
Chef Blanchard has had an extensive experience, mastering the art of patisserie. He has in the past been the Executive Chef of the famed bakery and confectionary chain, L’Opera New Delhi, known for bringing authentic and high-end French pastry and bakery products to the heart of the Indian capital.
The delights and the exquisite taste of the best French pastries, macaroons, croissants, baguettes and many other legendary products; just like in the most renowned Parisian cafés are the USP of L’Opera that won it many awards.
In this very informative session Chef Thomas Blanchard demonstrated and taught the students how to make the perfect Croquembouche, Yule Log and Gateau Monte Carlo. The session took place at the state-of-the-art demonstration room of the Main Kitchen Lab at the School of Hospitality.
|Croquembouche made by Chef Thomas Blanchard|
A Croquembouche is a French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms, and first communions.
The Yule Log is a log-shaped Christmas cake, also known as chocolate logs or Bûche de Noël. The yule log is related to Christmas and Yuletide traditions. Normally one sees these made with dark chocolate but Chef Thomas Blanchard created a breath taking white chocolate yule log. The Monte Carlo he created was also unique as it was not an overly sweet cake but delicious and well balanced.
|Dr. Raj Singh, Vice Chancellor, G D Goenka University giving the participants a pat on the back|
The students were inquisitive and asked many questions during the almost 5 hour long interaction, taking important tips and points. The first-hand interaction would go a long way in enhancing their understanding of French Bakery and Confectionery, a discipline that takes years to master. The entire session was video recorded and live streaming of the session was done on all the social media pages of the University.
|Students of School of Hospitality, G D Goenka University with Chef Thomas Blanchard|
The session ended with Dr. Raj Singh, Vice Chancellor, G D Goenka University and Mr. Nitesh Bansal, Registrar, G D Goenka University; Prof. S K Saluja, Officiating Dean, SOH, along with the Deans of all Schools and other senior faculty members coming and giving a word of appreciation for the talented maestro and oodles of encouragement to the students. The tasting session had everyone praising the fantastic creations and the students expressing desire to become proficient at the art of Patisserie.