Baking Workshop with Chef Didier: A Peek Behind Kitchen Doors
So this happened.
Chef Didier, always a fount of knowledge about how to prep food when we dined at his table, has also ventured into teaching. Yas!
[That’s right. More than just making a mental note of the juicy tidbits he drops here and there at your lunch or dinner booking; you, me, everybody who enrolls can now learn from him at the various workshops hosted at Gavin’s Home Baked Treats’ base of (10-flavor-slices-in-one cheesecake =D) operations.]
And we (X+1+1 foodie posse) were invited to take a peek behind kitchen doors and join one of the workshops for January. (Thank you, Chef Didier and Ms. Merna!)
Since I’m mostly a muncher, I asked Karla, P3’s resident chef (in the making), to tag along to take care of the hands on stuff. (I imagined how I’d hold everyone else back at the class and it sort of did happen. You see, right at the beginning, there was this plastic triangular thingy on the table, and I didn’t have a clue what that was. *blushies Piping bag, Karla whispered to me. That’s my first lesson of the day.)
Having looked at the baking workshop schedule, Karla picked out macaron making from amongst other delicious sounding classes like puff pastry, individual plated desserts, chocolate confections, etc. to take part in. *droolfest
The day arrived and we were off. Here goes a quick rundown of the goings on at the workshop.
It was a 9:00 to 5:00 affair, organized with snacks both for elevenses and the afternoon as well as a sumptuous lunch. (*nomnom bangus paksiw and laing. *tee hee) The morning started out with Chef showing the class all the ingredients and what needed to be done with them as well as other amusing anecdotes from his years of experience in kitchens around the world. (“,)
More than note taking, Karla and everyone had the chance to try their hand at mixing the almond flour mixture (that had such a fighting spirit =b), as well as piping it onto baking trays in nice circles of eye candy colors.
While these rose and baked in the oven, Chef Didier went through the various delectable fillings one can squirt into the crispy on the outside, soft and chewy on the inside macaron shells. After finding the perfect pair for every macaron cookie, Chef Didier’s students for the day armed themselves yet again with piping bags and completed their macarons. (I always thought these treats looked like little funky colored hamburgers. Oh, so cute!)
How surprising that there were so many choices; chocolate versions, cream versions, fruit versions and more. Out of all these, Karla’s and my favorite turned out to be the lemon curd filling. It provided the perfect contrast of tartness to the sweet ‘fine dough’ shell. My second runner up is the dark chocolate ganache. The other fillings (almond praline, strawberry chocolate, and others), I’m afraid, triggered the ‘ingredient’ snacker in me. With OR without the macaron cookies, I think I could consume that. =))
Inasmuch as I was just a fly (with a spy cam) on the wall, I felt like Karla, who said she took so much away from Chef Didier’s baking seminar. (Even non macaron related like new foodie friends, infobites on the food scene in Baguio and La Trinidad.) So much taken away, that the next day (the prescribed day to attack the macarons), Race, my brother, Ate Beth, all of us got to savor the fruits of Karla’s (and all the participants’) labor. ^^, (See more highlights from this macaron workshop, here.)
Hhmmm. I even feel empowered enough that I just might bake myself some macarons on this beautiful day.
For the January 2018 baking workshop schedule, the European breads seminar is set for the 23rd, and then, breakfast breads and cookies on the 26th. Chef Didier does have countless cooking tricks up his sleeve, so please do follow the Facebook pages below:
Or contact Ms. Krizza at 0921 789 0908 or 619 0651 to keep abreast of information and other details (such as workshop fees, how to make a reservation and so on) regarding upcoming baking workshops. =)
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X Marks the Spot for Good Baguio Foods is a personal blog. Everything posted in this blog is PERSONAL OPINION DERIVED FROM PERSONAL EXPERIENCE and since TASTE can be pretty SUBJECTIVE, should NOT be taken as THE NORM or the LAW OF DINING around in the City of Pines.
Its (prosaic =b) contents are meant to help with the question “san tayo?”/where do we go? in relation to eating out in Baguio, to ENCOURAGE EXPLORING (eatsploring) and TRYING NEW THINGS offered in the City of Pines.
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