A Day in Culinary School: Mastering Brandade Croquettes, Lamb Tenderloin, Florentine Tart & Croissants

The journey through culinary school is a continuous exploration of flavors, techniques, and traditions, where every day brings new challenges and delectable discoveries. This particular day was a prime example, stretching long into the evening but overflowing with invaluable lessons. From innovative starters to classic French pastries, our palettes and skills were thoroughly tested and refined. It was a day that underscored the sheer breadth of the culinary world, proving that even after countless dishes, there’s always something new and exciting to learn.

Crafting the Perfect Starter: Brandade Croquettes with a Fresh Salad

Our culinary adventure began with a refreshing salad, a welcome and crisp counterpoint to what followed: exquisite brandade croquettes. For many of us, including myself, this was an introduction to the rich and distinctive world of brandade. Brandade is a classic emulsion, traditionally prepared from salt-cured codfish and rich olive oil, often incorporating garlic and sometimes milk or cream to achieve a smooth, velvety consistency. In our rendition, we opted for a touch of cream, which lent an additional layer of richness and a more tender texture to the croquettes. Working with salted cod for the first time was an experience in itself; its robust, oceanic flavor is undeniably potent, yet surprisingly delightful when balanced correctly. It’s a testament to the ingredient’s versatility and how traditional curing methods can intensify flavor profiles.

The process of creating these croquettes was a meticulous exercise in texture and flavor balance. We started with perfectly cooked potatoes, which formed the creamy base. The star ingredient, the salted cod, was carefully poached in a mixture of milk and water, a technique that gently rehydrates the fish while mellowing its intense saltiness and infusing it with a subtle sweetness from the milk. This step is crucial for achieving the desired delicate flavor in the final product. Once cooked, the cod was flaked and combined with the mashed potatoes, high-quality olive oil, a hint of cream, and aromatic garlic. The mixture was then worked until it reached a consistency akin to thick, luxurious mashed potatoes. Precision was key as we then shaped this delectable mixture into elegant quenelles, carefully chilled them to firm up, before finally breading and frying them to a beautiful golden crisp. The resulting croquettes were a revelation: a crispy exterior giving way to a warm, creamy, and intensely flavorful interior – a sophisticated start to our culinary day.

A Main Course Marvel: Pan-Seared Lamb Tenderloin with Delectable Pommes Roesti

Our main course continued the theme of culinary innovation, featuring yet another intriguing potato dish – a testament to the potato’s endless versatility in the culinary arts. It’s genuinely astonishing how many different ways one can prepare potatoes, even after having crafted well over two dozen distinct dishes in our program. The possibilities truly seem boundless! This time, we delved into the world of pommes roesti, a classic Swiss potato preparation that, in our rendition, reached new heights of savory delight. Traditionally, rösti is made from grated raw or parboiled potatoes, pan-fried to form a crisp, golden-brown cake. Our version, however, took a slightly different approach, elevating the flavor profile significantly.

We began with baked potatoes, which were then peeled and grated, providing a fluffy and tender base. To this, we folded in a rich medley of flavors: savory Gruyère cheese for a nutty depth, melted butter for richness, crispy rendered bacon for a smoky crunch, and finely sweated onions for a touch of sweetness and aromatic complexity. This mixture was carefully molded and then chilled, allowing the flavors to meld and the structure to firm up. Before cooking, each roesti portion was lightly dusted in flour and then seared in a non-stick pan until it developed an irresistibly golden-brown, crispy crust. The interior remained wonderfully tender, a harmonious contrast of textures that made this one of the most satisfying potato dishes we’d encountered in a long while. The rich, savory, and slightly smoky notes made it an instant favorite, showcasing how humble ingredients can be transformed into something truly extraordinary with the right techniques.

This magnificent roesti was accompanied by perfectly pan-roasted Brussels sprouts, a rich lamb jus, and the star of the plate: succulent lamb tenderloin. While I couldn’t recall ever having lamb tenderloin before, it proved to be an absolute revelation. Its tenderness was unparalleled, almost melting in the mouth, and its flavor was surprisingly delicate and mild, avoiding the sometimes-gamey notes associated with other lamb cuts. This mildness was a huge plus, allowing the inherent quality of the meat to shine through without being overwhelming. Given that lamb tenderloins are naturally quite small, a professional technique was employed to achieve a substantial and uniform presentation. We carefully arranged four individual pieces of tenderloin, pressing them together. This composite piece was then tightly wrapped in plastic wrap and molded into a uniform, larger log. A fascinating aspect of this method involved slicing the log and searing the individual medallions with the plastic wrap still intact. This clever trick helps maintain the perfect circular shape and prevents the delicate tenderloin from deforming during cooking. A crucial detail, for those wondering, is that the professional-grade plastic wrap used in culinary schools is specifically designed to withstand high temperatures without melting or leaching, ensuring both safety and structural integrity. The combination of the tender lamb, the earthy Brussels sprouts, and the deeply flavored lamb jus created a balanced and luxurious main course that exemplified refined French culinary practices.

A Sweet Conclusion: The Elegant Tarte Florentin

To round off our savory courses, dessert introduced us to yet another delightful novelty: the Tarte Florentin (curiously, without an ‘e’ in its name, though the reason escapes my memory at present!). This tart proved to be a wonderfully sweet indulgence, far exceeding my expectations. If I were to describe its essence, I’d say it’s akin to a classic caramel tart but elevated by the delightful inclusion of sliced almonds and vibrant candied fruit. The interplay of textures and flavors made it truly memorable, balancing intense sweetness with nutty and fruity notes.

The creation of the Tarte Florentin began with a meticulously blind-baked crust, ensuring a perfectly crisp foundation. The filling itself was a rich caramel, brought to the ‘soft-ball’ stage – a critical point in confectionery where heated sugar, when dropped into cold water, forms a soft, pliable ball. This caramel was crafted from a luscious blend of cream, sugar, and honey, imparting a complex sweetness. To this molten gold, we incorporated a touch of flour for structure, generous amounts of thinly sliced almonds for a satisfying crunch, and finely diced candied fruit, which added bursts of bright, chewy sweetness. The tart, once filled, required only a minimal baking period, just enough to set the topping and deepen the caramel’s flavor slightly before it was transferred to the refrigerator to chill and firm up.

One of the most intriguing aspects of making this tart, and indeed many caramel-based confections in a professional setting, was the method used to test the caramel’s readiness. Unlike our pastry-focused peers who often rely on precise candy thermometers, our method involved a more hands-on, traditional approach. We would dip our fingers into ice water, then quickly, yet cautiously, grab a small amount of the boiling hot caramel to test its consistency. I must admit, the first time I was instructed to voluntarily put my fingers into intensely hot sugar, my immediate reaction was a resounding “no thanks!” It sounds incredibly counter-intuitive and even dangerous. However, with practice and careful guidance, this technique, despite the initial apprehension, proved remarkably accurate. While I still harbor a greater affinity for the reliability of a good thermometer, the precision and skill required for this traditional method are undeniably impressive. It’s a testament to the intuitive understanding of ingredients that seasoned chefs develop, but it certainly keeps me on edge every time! The final chilled Tarte Florentin, with its gooey, chewy caramel, crunchy almonds, and sweet candied fruit, was a decadent masterpiece.

The Art of Laminated Dough: Terrines and Croissants

After a quick, much-needed lunch break, our intensive day continued, shifting gears from plated desserts to the intricate world of charcuterie and classic French viennoiserie. The afternoon session began with the preparation of a terrine, which, in essence, can be described as a sophisticated form of pâté. A terrine involves layering various ingredients, often meats, vegetables, or even fish, in a deep, rectangular mold (the terrine itself), then cooking it in a water bath and pressing it to create a dense, sliceable block. It’s a dish that demands patience and precision, resulting in an elegant appetizer or main course that is as much a feast for the eyes as it is for the palate.

Following this, we were treated to an eagerly anticipated demonstration on how to craft arguably the most iconic French pastries: croissants au beurre (classic butter croissants), along with their equally beloved counterparts, pain au chocolat, and various filled croissants. For years, learning the secrets to making truly exceptional homemade croissants has been a personal culinary quest. There’s a particular magic to a well-made croissant – the crisp, flaky layers, the rich buttery aroma, the tender, airy interior – that sets it apart as arguably my favorite pastry. The opportunity to finally demystify this complex process filled me with immense excitement.

The demonstration covered every intricate step of creating laminated dough, the foundation of these ethereal pastries. We learned about the crucial butter block incorporation, the delicate folding and turning processes (the “tours”) that create hundreds of wafer-thin layers of butter and dough, and the importance of temperature control throughout. The precise shaping of each pastry, from the crescent of a classic croissant to the rectangular elegance of a pain au chocolat, was also thoroughly explored. While I’m not naive enough to believe I’ll be whipping up fresh batches of croissants daily, the prospect of attempting them for a special occasion in the near future is incredibly enticing. Surprisingly, the most challenging aspect, for me, seemed to be achieving that perfect, aesthetically pleasing shape – a detail I had initially underestimated, thinking it would be the easiest part. Nevertheless, the effort involved in mastering laminated dough is undeniably worth it, yielding results that are leagues beyond anything store-bought. We even have the pleasure of baking some of these freshly prepped beauties for breakfast tomorrow morning!

As the long, rewarding day drew to a close, my mind buzzed with new knowledge and my body signaled for rest. I’m now officially off to head for bed, earnestly hoping that the persistent headache – likely a consequence of dehydration, a habit I absolutely need to rectify before starting my externship – will have dissipated by morning. Here’s to hoping for dreams filled with the aroma of delicious, fresh-baked croissants, a perfect culmination to a day steeped in culinary learning and discovery!