The Final Days of Being a Beginner

Its hard to believe, but my final week of Phase I has approached. I'm about to graduate from Cornichon to Minion. Before I have that privilege, I'll have to achieve a B+ or better on our written theory and final practical exams. The theory exam is cumulative of everything and anything we've learned the past 12 weeks and formatted as 100 short answer questions. Haven't these chefs ever heard of multiple choice?!

The practical exam is an entirely different beast. Everything and anything we've made is fair game. So far, we've been able to determine we will be making something with spinach and something with mushrooms. I should have written I've been able to determine. The Sherlock in me has been snooping around the clipboards by the delivery bay and I noticed an unusually large order for both items. We also know we're making Quiche Lorraine, courtesy of both Mama's inability to lie to us and her desire for us to succeed. She is the best. She will be missed.

Phase II sounds scary, exhausting and challenging, but promising for sure. For the last 12 weeks we've been pumping out eight servings of the daily menu (amuse, appetizer, entree, side dish and dessert) at 11:30am, sharp. For the next 12 weeks, the kitchen will be structured more like a restaurant. We will take orders from big time school staffers (The Head of Everything, his wife, The Academic Dean, etc.) and fire and pick up their orders as The Chef calls for them. There is no longer an 11:30am, sharp. There will only be when The Chef says so, sharp. Nothing will be predictable, ordinary or planned. We also have the most exciting event every Friday called Market Basket (think Iron Chef). Each Friday, we will be given a basket of random food and 2 hours to prepare a fabulous appetizer and entree. The food will be judged by local chefs (excellent, intimidating, often famous ones) and someone will win. I better win at least one of these things. The Head of Everything reminded us, again, there are no points for "Furhst Loozhair."

As promised, let's turn our Raspberry Roulade into Charlotte Royale. This was one of my favorite desserts of Phase I. You can switch up the filling and replace the vanilla flavoring with lemon, strawberry, chocolate or whatever! It is impressive and delicious.

Charlotte Royale

Ingredients
Raspberry Roulade
2 c. half and half
1 vanilla bean (or vanilla extract)
5 egg yolks
5 oz. sugar
5-6 sheets gelatin
2 c. cream

Methods
-Slice roulade into 1/4" thick slices
-Line a medium sized bowl with plastic wrap
-Line the bowl with the slices of roulade, spiral side out, packing them in as tightly as possible. Basically, you want to form a "bowl" out of the slices. Chill the roulade bowl.
-Warm half and half and sliced vanilla bean over medium heat, stirring occasionally.
-While warming half and half, whisk together egg yolks and sugar.
-When half and half begins to boil, pour a small amount into the sugar and yolk mixture and stir immediately to temper the eggs and prevent omelet formation.
-Pour the remainder of the hot half and half into the yolk and sugar mixture and mix well.
-Pour the mixture back into a saucepan and heat over a low heat while stirring constantly with a wooden spoon. You are essentially making a Creme Anglaise, which is the base of ice cream.
-Continue to heat and STIR CONSTANTLY for about 5-8 minutes or until the mixture coats the back of the wooden spoon.
-Strain out vanilla bean shell from crème anglaise.
-Soak gelatin sheets in ice cold water, and mix sheets into crème anglaise while it is still hot. Powdered gelatin will also work - 1 gelatin sheet = 1/2 tsp. of powder. Set aside in refrigerator to cool.
-When creme anglaise is completely cool, whip the cream until soft peaks form. Fold the whipped cream into the creme anglaise. You've now made a Vanilla Bavarin Creme!
-Pour the Bavarin into the chilled bowl lined with roulade and refrigerate for 24 hours.
-Turn Charlotte Royale out of bowl and glaze with apricot glaze if desired.
-Slice and serve!