Desserts and Pastries Overload – L’ Art de la Patisserie Enderun Colleges

 

Enderun - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Enderun Colleges
Last October 1, 2011, I attended my first event as a food blogger in Enderun Colleges at Fort Bonifacio, Taguig Ciy. The event was called L’ Art de la Patisserie or The Art of Pastry. It was a live pastry demonstration by the top Chef Franck Geuffroy. He demonstrated advanced techniques in making some good food pastries and desserts.
I arrived at Enderun Colleges around 9am as the registration starts at 930am. I’ve met Iris of Entrepremom while waiting at the lobby. After registering, the organizers gave me a nameplate, a folder of good food dessert recipes, press release handouts, information sheet of Chef Franck and an Enderun Colleges organizer which contains a lot of information about the school.  We then went upstairs and waited there for couple of minutes before going to the amphitheater where the event was held.
Chef+Franck+Preparing - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Chef Franck
Chef Franck preparing as we waited for the start of The Art of Pastry event.
Some Enderun personalities greeted us and gave some words.
Daniel+Perez - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Mr Daniel Perez – Enderun Colleges
Thomas+Nomer - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Thomas Nomer – International Development Manager
Chef+Sy - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Chef Sy
Frank+of+Valrhona - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Mr Frank – Valrhona Chocolates
As Chef Franck started his good food desserts and pastry demonstration, he showed and thought us of some techniques. And he pointed out some important elements in making desserts and pastries, which are creativity, temperature and sculpture.
Chef+Franch+Demo+1 - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Chef Franck Working Out On Sugar Candies
Here are some results of what he did.
Candy+1 - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Sugar Candy
Candy+2 - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Sugar Candy
Candy+3 - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Sugar Candy
candy+4 - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Sugar Candy

And here is a tower made of sugar candies and chocolates:

Candy+Tower - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Candy and Chocolate Tower
After the presentation, we had our chance to take some photos of the desserts and pastries in the amphitheater.
Display+1 - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
End Results Of Demo
We then head downstairs and had our lunch at Restaurant 101. Here I’ve met Jen of Tara Let’s Eat, Jonel of Nom Nom Club and Alvin of Chef Tonio. Alvin was actually my seatmate in the amphitheater.
Restaurant+101 - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Restaurant 101 Entrance
Restaurant+101+Interior - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Restaurant 101 Interior

For our lunch, we had soup (Asparagus I think, not sure for I can’t remember), and Roasted Chicken Breast with Potato Grata. Both tasted good and they are actually heavy. I’ve got full even without eating rice.

Soup - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Soup
Chicken+Breast - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Roasted Chicken Breast with Potato Grata
After our lunch, we went back upstairs to have some desserts. Yes, I used some! Look at the photos below and you will see some good food desserts! (“,). But before that, we had a chance to take a peak at the kitchen were all good food are created.
Kitchen+Room - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Enderun Colleges – Kitchen Room
Kitchen+Room+Interior - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Enderun Colleges – Kitchen Room Interior
Kitchen+Room+Oven - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Pastries in the Oven
Now in the desserts room, here are what we’ve had. I only had half slices of the desserts since I was so full, plus the fact that it is so many, I just had to taste a portion of it.
Pates de Fruits or Fruits Paste
 
Pineapple+and+Peppercorn - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Pineapple and Peppercorn
Raspberry+and+Geranium - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Raspberry and Geranium

I tasted both Fruit paste, and both Pineapple and Peppercorn and Raspberry and Geranium tasted good. Though the latter is to sour for me.

Caramels
Salted+Butter+and+Passion+Fruit+and+Mango - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Caramels – Salted Butter and Passion Fruit and Mango
I also tasted Salted Butter (the one in front), it was actually good, but wasn’t able to taste Passion Fruit and Mango (The blurry one at the back)
Here is a photo of Citrus Marshmallows which is also one of the good food desserts but I wasn’t able to taste.
Citrus+Marshmallow - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Citrus Marshmallows

Enderun Colleges gave us some handouts of the recipes of these desserts and pastries and will be posted here in good food blog soon.

Cakes and Pastries 
Tropezienne - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Tropezienne
Tropezienne is an orange blossom water-perfumed brioche, filled with butter and pastry cream. It has some calamansi zest.
Enderun+Entremet - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Enderun Entremet
Enderun Entremet is a creation of Chef Franck for Enderun. It consists of shortbread, calamansi cream, intense chocolate biscuit, peanut praline, dark chocolate mousse and gingered milk chocolate. It is actually a layered cake with 3 kinds of chocolate.
Citrus+Entremet - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Citrus Entremet
Citrus Entremet is another invention by Chef Franck. He created this pastry for people who want to travel though eating a piece of cake. Ingredients are coconut mousse, citrus crème, white chocolate brownie with grapefruit. It has calamansi zest on top which Chef Franck loves using.
Intense+Raspberry+Chocolate+Brownie - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Intense Raspberry Chocolate Brownie
Intense Raspberry Chocolate Brownie is another creation by Chef Franck. It is a rich concoction of chocolate brownie and raspberry marmalade.
Kouglof - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Kouglof
Kouglof is an alsatian brioche specialty with dried raisins. This one has a characteristic shape.
Gateau+Basque - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Gateau Basque
Gateau Basque. Little cakes from Basque Country, which is located at Southwest of France. It has almond powder and pastry cream.
Pastry+1 - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
St. Honore

St. Honore. It has a base of puff pastry topped with a ring of small, caramel drenched cream puffs, and the center is filled with clouds of whipped cream.

Paris Manila - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Paris-Manila
Paris-Manila is another creation of Chef Franck. It is a combination of French and Filipino taste. It has a ring of golden brown pate a choux pastry that sandwiches praline cream and sliced almonds. It also has coco jam filling and calamansi zest.
Pastry+2 - Desserts and Pastries Overload - L’ Art de la Patisserie Enderun Colleges
Desserts and Pastries
My warm gratitude to Ms. Trixie Esguerra of Nuffnang Philippines for inviting me to attend this good food event, Enderun Colleges’ L’ Art de la Patisserie. Although I didn’t see her in the event and wasn’t able to meet her personally.
 
Enderun Colleges
1100 Campus Avenue, McKinley Hill
Fort Bonifacio, Taguig City, 1634 Phils
Tel. No. +63 (2) 856-5000 loc 574
They offer:
Bachelor of Science – Business Adminitration
Finance and Wealth Management
Business Process Management and Consulting
Marketing Management
Bachelor of Science – Entrepreneurship
With Focus on Family Enterprise
Bachelor of Science – International Hospitality Management
Major in Hotel Administration or Culinary Arts
For more information, visit their website at www.enderunextension.com or www.enderuncolleges.com
 
 

3 Comments on “Desserts and Pastries Overload – L’ Art de la Patisserie Enderun Colleges”

Leave a Reply

Your email address will not be published. Required fields are marked *