Students get hands-on French dessert workshop

The world renowned Le Cordon Bleu Paris held a

patisserie

demonstration at the canpus of IHM-Goa in Alto Porvorim recently.

He captivated the students' attention with a demonstration of two of his creations Trésor exotique (tropical treasure) and Bonbons moulés mangue at épices (mango and spice moulded chocolate candies). The session covered techniques of tempering and coating with couverture, chocolate moulding, preparation of dacquoise,

pastry

cream, mousseline, meringues and finer points of plated desserts. The students were enthralled with the interaction with the chef, who was ready to answer any question and willing to share his knowledge and expertise with them.

The chef instructor Frédéric Deshayes has a repertoire of experience - from Michelin starred restaurant le Pre Catalan to international patisseries in Belgium, South Korea, Japan, Singapore and an entrepreneurial stint in Singapore, before joining Le Cordon Bleu Paris as chef instructor.