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Chef Francois

Wednesday, November 2, 2011. 1 Follow recipe for plain Genoese. 2 Smear tray with butter to make wax paper stick easily. 3 Line greased tray with high sides with wax paper. 4 Spray wax paper on top as well to prevent sponge from sticking. 5 Pour plain Genoese batter into tray and spread evenly. 6 Cook until just firm and take out of oven. 7 When cooler smear with cream caramel and roll carefully. 8 When rolling carefully remove wax paper from sponge. Dust with castor sugar to finish. Mix above ingredient...

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Chef Francois | fvanzyl.blogspot.com Reviews

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Wednesday, November 2, 2011. 1 Follow recipe for plain Genoese. 2 Smear tray with butter to make wax paper stick easily. 3 Line greased tray with high sides with wax paper. 4 Spray wax paper on top as well to prevent sponge from sticking. 5 Pour plain Genoese batter into tray and spread evenly. 6 Cook until just firm and take out of oven. 7 When cooler smear with cream caramel and roll carefully. 8 When rolling carefully remove wax paper from sponge. Dust with castor sugar to finish. Mix above ingredient...

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1 chef francois

2 swiss roll

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4 plain genoese

5 caramels treat

6 cream

7 method

8 chef tips

9 posted by

10 francoisvanzyl

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Chef Francois | fvanzyl.blogspot.com Reviews

https://fvanzyl.blogspot.com

Wednesday, November 2, 2011. 1 Follow recipe for plain Genoese. 2 Smear tray with butter to make wax paper stick easily. 3 Line greased tray with high sides with wax paper. 4 Spray wax paper on top as well to prevent sponge from sticking. 5 Pour plain Genoese batter into tray and spread evenly. 6 Cook until just firm and take out of oven. 7 When cooler smear with cream caramel and roll carefully. 8 When rolling carefully remove wax paper from sponge. Dust with castor sugar to finish. Mix above ingredient...

INTERNAL PAGES

fvanzyl.blogspot.com

1

Chef Francois: May 2011

http://fvanzyl.blogspot.com/2011_05_01_archive.html

Monday, May 16, 2011. Food Preparation for Management at Tamboekie Tent Camp. 11, 12 May 2011. Preparing food for menu at Tamboekie Tent Camp. There was also eggnog which consists of French custard with banana liquor. The pears were served with the custard and flambé goose berries with brandy. There were petit fours that consisted of strawberries dipped in white and brown chocolate with goose berries and chocolate fudge. A cheese platter with different types of cheese and rice cakes was served. 1 Rinse r...

2

Chef Francois: March 2011

http://fvanzyl.blogspot.com/2011_03_01_archive.html

Wednesday, March 23, 2011. Beef Olive and Cous Cous. Today I learned how to make beef olives and cous cous. It was my first time that I made cous cous and learned that it is part of the wheat family. It is a starch and it can be served as part of a main course or as a starter with other ingredients. 650 g topside beef. 189; green pepper. 500 ml water for stock. 250 g cous cous. Today I had to make the pudding for the buffet. The recipe included:. 189; pack raisins. Tuesday, March 22, 2011. We also used t...

3

Chef Francois: Choux Paste (small batch)

http://fvanzyl.blogspot.com/2011/11/choux-paste-small-batch.html

Tuesday, November 1, 2011. Choux Paste (small batch). 1 Put water and butter in the pot until melted and bring to the boil then remove from heat. 2 Add flour to butter and water stir until dough forms and leave the sides of pan. 3 After mixture has cooled add eggs 1 by 1. Mix in well after each addition. 4 Check consistency to form a paste. 5 Put into muffin pans fill half way. 6 Bake at 200 degrees Celsius for 30 minutes. When baking check that paste double in size. Subscribe to: Post Comments (Atom).

4

Chef Francois: February 2011

http://fvanzyl.blogspot.com/2011_02_01_archive.html

Monday, February 28, 2011. Subject topic – Vegetables, Knife Skills and Kitchen Terms. Onions. This is basically chopping it into very small cubes. We also had to cut onion rings. We practised how to sharpen a knife and the motion of slicing with a chef’s knife. You also have to organise your workstation and clean as you go. Breakfast at the Boma. Today I baked with one of the other chefs. She taught me how to prepare the dough for bread and mix scones. The following recipes were used. 6 kg of flour.

5

Chef Francois: Turkish delight

http://fvanzyl.blogspot.com/2011/11/turkish-delight.html

Wednesday, November 2, 2011. Lemon, zest and juice. 1 Boil sugar, glucose, lemon juice and zest with 625 ml water. 2 Flavor with rose water. 3 Thicken with corn flour diluted in 250 ml water. 4 Dissolve gelatin in remaining water and stir in. 5 Pour into rubber molds allow to set. 6 Roll in corn flour and icing sugar. Don’t have to use lemon zest for a more smooth consistency. Dip in chocolate to prevent melting. Subscribe to: Post Comments (Atom). Fresh cheese cake from scratch. Choux Paste (small batch).

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Chef Francois

Wednesday, November 2, 2011. 1 Follow recipe for plain Genoese. 2 Smear tray with butter to make wax paper stick easily. 3 Line greased tray with high sides with wax paper. 4 Spray wax paper on top as well to prevent sponge from sticking. 5 Pour plain Genoese batter into tray and spread evenly. 6 Cook until just firm and take out of oven. 7 When cooler smear with cream caramel and roll carefully. 8 When rolling carefully remove wax paper from sponge. Dust with castor sugar to finish. Mix above ingredient...

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