Today was an easy day in class. I think it was an easy day… maybe it just seemed easy after last week. We have a new chef this week and I really like him. He enjoys chocolate milk and Biscoff, and has a lot of good stories. He had a story today that mentioned Lambert’s Café, and I was like, I WORKED THERE!! I worked there as a server for almost ten years. I just thought it was crazy that someone else had heard of the place. I’ve told all of my friends here about Lambert’s, and they have no idea what I’m talking about. “You know… the home of the throwed rolls? They throw rolls at you… from a cart.”
Today chef asked the class if anyone had ever tried Biscoff spread, and I was the only person to raise their hand. But I raised it proudly. I love Biscoff.
We didn’t make any Biscoff spread today, but we did make a spread using the caramelized hazelnuts we made yesterday. We pureed the hazelnuts into a thick paste, and we’re going to be using it later on in class. There’s a name of this paste, but I don’t know what it is. Maybe it’s called hazelnut praline paste.
We also made nougatine. We caramelized sugar, glucose and water, then stirred in minced almond and butter. The mixture gets rolled out thinly, scored, and broken into pieces.
Lastly, we spread chocolate onto a piece of acetate; we topped it with chocolate ganache made from milk chocolate and gianduja, and poured it on top. I’m not sure what happens next.
Maybe I’ll read ahead in my book to find out. We’re making some sort of chocolate here, and I’m wondering if this is the top? I dunno.