A Day in Culinary School: Mastering French Classics from Velvety Mousse to Braised Lamb
It’s hard to believe, but today marked just three weeks until we officially embark on Phase II of my rigorous culinary program! The pace is relentless, and I’m sure this next chapter will arrive far sooner than anticipated. But for now, let’s dive into the delicious and demanding curriculum of yesterday.
A Jam-Packed Culinary Agenda: Four Dishes, Endless Learning
Our whiteboard greeted us with a challenging lineup of four new dishes, hinting at a day filled with intricate techniques and precise execution. What might sound simple on paper quickly translates into a marathon of steps in the kitchen. Our first task upon entering the bustling kitchen this morning was the creation of a classic French dessert: chocolate mousse.
Crafting the Perfect Chocolate Mousse
This particular variation of chocolate mousse proved surprisingly straightforward, yet demanded attention to detail. We began by whipping egg yolks, whole eggs, and sugar together until they reached a state known as “ribboning.” This crucial stage is achieved when the mixture becomes thick, pale yellow, and a spoonful lifted above the bowl drizzles back down in a ribbon-like pattern, holding its shape for a few seconds before dissolving. This airy base was then carefully folded into rich, melted semi-sweet chocolate, followed by a final incorporation of freshly whipped cream to introduce lightness and a velvety texture. While traditional mousse requires several hours, if not an overnight stay, in the refrigerator to properly set, our busy schedule necessitated a clever shortcut. Utilizing an ice bath, we were able to significantly accelerate the setting process, allowing us to serve this delightful dessert by lunchtime!
The Delicate Art of Tulip Cookies
To elevate our chocolate mousse presentation, we piped it into elegant tulip cookies. These delicate, curved cookies are notoriously tricky to master, demanding speed and precision immediately after baking. They share a similar preparation technique with the cigarette cookies we tackled several weeks prior. The batter, incredibly thin and fluid, is meticulously spread onto a baking sheet using a stencil and an offset spatula. After baking for a mere 4-5 minutes until golden, each wafer-thin cookie must be swiftly picked up and molded into a tulip cup shape before it cools and hardens. Patience, indeed, is a paramount virtue when working with these ephemeral treats!
As the image clearly illustrates, not all of our attempts at forming perfect tulip cookies were successful. Achieving consistent, flawless shapes requires significant practice and a keen eye. While my talented table partner, Blanca, bravely took on the challenge of these intricate molds, I shifted my focus to the day’s other demanding dishes, eager to explore more savory creations.
Exploring Savory French Classics: Parisian Gnocchi and Braised Lamb
The Unconventional Parisian Gnocchi with Duxelles
Our appetizer for the day introduced us to a fascinating and, for me, entirely new concept: Parisian gnocchi served with a rich duxelles. For those unfamiliar, duxelles is a classic French preparation consisting of finely chopped mushrooms and shallots, sautéed until tender and deeply flavorful. This versatile mixture adds an earthy depth to countless dishes.
However, as was the case once before, this was decidedly *not* the potato or ricotta gnocchi that most people envision. In fact, I had never even encountered this variation prior to today! Describing its unique texture and composition can be a little odd, but the key lies in its foundation: Parisian gnocchi is crafted from pate a choux dough. Yes, the very same dough used to create beloved pastries like eclairs, profiteroles, and gougères! To assemble these intriguing gnocchi, we piped long strips of choux pastry onto a floured baking sheet, then chilled them in the freezer to firm up slightly. Once set, they were cut into approximately one-inch pieces and then cooked in boiling water, much like traditional gnocchi, until they became delightfully pillow-y soft and floated to the surface.
Following their initial cooking, the gnocchi were plunged into an ice bath to immediately halt the cooking process, ensuring their delicate texture. After a quick drying, they were finally sautéed in clarified butter, imparting a beautiful golden color and a slightly crispy exterior. But the journey of our Parisian gnocchi didn’t conclude there…
Gratinées: Parisian Gnocchi with Mornay Sauce
Once our gnocchi were perfectly sautéed and ready for their final transformation, we generously greased individual gratin dishes. A spoonful of the aromatic duxelles (the mushroom and shallot mixture) formed the base, followed by a portion of the tender gnocchi. The entire assembly was then generously topped with a luscious mornay sauce—a rich, cheesy béchamel that adds a layer of unparalleled indulgence. A final sprinkle of cheese over the top sent these dishes into the oven to gratinee, allowing the cheese to melt and brown beautifully, forming a irresistible crust. The resulting dish was profoundly rich and satisfying. While this specific preparation was exquisite, I confess to already dreaming of making this unique gnocchi at home one day, perhaps paired with a vibrant pesto or a classic tomato sauce to explore its versatility.
The Comforting Richness of Braised Lamb Shanks with Lentils
Moving through our extensive menu without any particular order, we also prepared a robust main course: braised lamb shanks with lentils. Our lamb shanks underwent a classic braising process, beginning with a thorough searing to develop a deep, caramelized crust. They were then cooked in a manner similar to many of our other stew preparations, involving a mirepoix (a flavorful base of carrots, celery, and onions), a deglazing with wine, rich veal stock, and a bouquet of fragrant aromatics. This slow-cooking method allowed the lamb shanks to tenderize beautifully in the oven until they were fall-off-the-bone succulent, ready for service.
Although I wouldn’t typically describe myself as a big lamb enthusiast—sometimes finding its flavor a bit too gamey for my palate—braised lamb shanks are undeniably my favorite preparation of this meat. The long, slow cooking breaks down the connective tissues, resulting in incredibly tender meat that sheds any harsh gamey notes. Serving them atop a bed of hearty French green lentils was a perfect complement, soaking up the rich braising liquid.
The lentils themselves were prepared with care, cooked alongside sautéed onion, celery, and carrot until they achieved a tender, yet still slightly firm, texture. It was an interesting realization that this was, in fact, our very first day in the program working with dried beans! A small but significant milestone in our culinary education.
Preparing for Tomorrow: Ladyfingers and Meat Butchery Insights
As if mastering chocolate mousse, intricate tulip cookies, unconventional gnocchi, and robust lamb shanks wasn’t enough to accomplish in a roughly two-hour window (note the heavy sarcasm!), we also had to prepare ladyfingers. These delicate, spongy cookies were not for immediate consumption but destined to be the essential base for the tiramisu we would be making in *tomorrow’s* class.
Predictably, the sheer volume of tasks proved to be too much for us to complete before lunchtime. Consequently, we reconvened after our meal to quickly finish preparing the ladyfingers. The goal for these is to achieve a super crispy, dry texture, which is crucial for them to properly absorb the coffee and liqueur in tiramisu without becoming soggy.
By the time we served lunch, carefully crafted our ladyfingers, diligently trimmed chicken bones for future stock, and initiated the extensive cleaning process, we found ourselves scrambling. There was barely a moment to spare before we had to rush into the classroom for Chef Francois’s highly anticipated weekly meat lecture.
Chef Francois’s Lamb Butchery Masterclass
The agenda for this week’s lecture was, fittingly, an in-depth exploration of lamb. During the session, Chef Francois, with his characteristic precision and expertise, performed a live breakdown of an entire lamb carcass. He meticulously pointed out all the primal cuts, demonstrating how to expertly fabricate a rack of lamb and prepare a roast using the tenderloin. This single photo was all I managed to capture during the intense, yet incredibly educational, demonstration. It was a truly captivating experience, especially for someone like myself who had never witnessed the complete butchering of an animal before today.
My apologies if the image above is a little too graphic for some readers! If it is, please feel free to scroll down and explore my latest post on Meyer lemon tarts. Much more photogenic, if I do say so myself. Despite the intensity, this day in culinary school was an extraordinary blend of practical skills, French culinary traditions, and invaluable theoretical knowledge. Every day brings new challenges and new triumphs, pushing us closer to mastering the art of cooking.