Ingrédients disponibles / Available ingredients

Crèmerie Dairy
3 kg de beurre 3 kg butter
30 œufs 30 eggs
2,2 litres de lait 2.2 liters milk
2,2 litres de crème épaisse 2.2 liters double cream
2,2 litres de crème liquide 2.2 liters whipping cream

Fruits Fruit
1 kg de purée de noix de coco 1 kg coconut purée
1 kg de purée de banane 1 kg banana purée
1 kg de purée de mangue 1 kg mango purée
1 kg de purée de framboises 1 kg raspberry purée
1 kg de purée de cassis 1 kg blackcurrant purée
1 kg de purée de fruits de la Passion 1 kg passion fruit purée
6 citrons 6 lemons
6 citrons verts 6 limes
6 oranges 6 oranges
1 barquette de groseilles 1 packet redcurrants
2 mangues 2 mangos
500 g de fraises 500 g strawberries
500 g de framboises 500 g raspberries
225 g de myrtilles 225 g blueberries
5 pommes Granny Smith 5 Granny Smith apples

Alcool Alcohol
200 ml de Malibu 200 ml Malibu liqueur
200 ml d’eau-de-vie framboise 200 ml raspberry brandy (eau-de-vie)
200 ml de rhum brun 200 ml dark rum
200 ml de Grand Marnier 200 ml Grand Marnier
200 ml de Kirsch 200 ml Kirsch

Test Chef Pâtisserie Parties I & & II © Le Cordon Bleu Paris 2016 Page 10 de 11
Procédures
 Ingrédients disponibles / Available ingredients

Reserve Pantry
1 kg de noix hachées: pistache, noisette, amande 1 kg chopped nuts, choice of chopped pistachio
nib
500 g d’amandes ou noisettes effilées or noix de 500 g flaked almonds or flaked hazelnut,
coco râpées desiccated coconut / coconut flakes
500 g de poudre de pistache, amandes ou 500 g ground nuts choice of either pistachio /
noisette almonds / hazelnuts
500 g de framboise séchés congelées 500 g freeze dried raspberries
500 g de nappage abricot 500 g apricot glaze
500 g de feuillantine 500 g feuillantine wafers
1 kg de farine 1 kg flour T55
1 kg de pâte de praline ou pistache 1 kg praline/pistachio paste
5 gousses de vanille 5 vanilla beans (pods)
500 g de sucre glace 500 g powdered sugar
2 kg de couverture chocolat noir 2 kg dark chocolate couverture
2 kg couverture chocolat blanc 2 kg white chocolate couverture
1 kg de cacao en poudre 1 kg unsweetened cocoa powder
5 kg de sucre 5 kg sugar
250 g de graines de sésames et pavot 250 g each sesame/poppy seeds
30 feuilles de gélatine 30 gelatin leaves
800 g de glucose liquide 800 g glucose syrup
500 g de Pectine 500 g Pectin
500 g de lécithine 500 g lecithin
épices entier ou en poudre de cannelle, ground and whole spices cinnamon / cardamom /
cardamone et clos de girofle clove

Test Chef Pâtisserie Parties I & & II © Le Cordon Bleu Paris 2016 Page 11 de 11
Procédures
 Pâtisserie Chef Test - Part I

▪ Pâtisserie Demonstration Test

Direction
▪ The demonstration part of this interview process is to give a demonstration / lecture. The
subject is the Gâteau Alhambra, which is one of our classic desserts produced at the school.
▪ The Gâteau Alhambra is made using the recipe provided. It is made using the creaming
method, with the addition of French (common) meringue. It is very similar in style to the
“Sachertorte”
▪ The cake is cut in half horizontally and soaked with coffee rum syrup.
▪ A layer of ganache is piped into the middle.
▪ The remainder of the ganache is used to mask the top and sides to mirror the shape of the
tin it is baked in.
▪ A liquid chocolate glaze is applied once the ganache has set.
▪ To finish the word “Alhambra” is piped across the centre, in melted dark chocolate.
▪ The top is finished with 1 pulled sugar rose and leaves or pulled sugar ribbons plus artistic
tempered chocolate decorations of your design.

Advice
▪ You should approach this demonstration as if you were preparing to teach a class of students
with no previous experience whatsoever.
▪ The demonstration is your opportunity to show your personality and teaching style which is
very important.
▪ You will be watched by an audience of around 5 people from the school staff.
▪ The chocolate tempering part of the demonstration is very important, so make sure you are
prepared to give related theory on this subject. We are looking for practical and theory skills
on this subject.
▪ You are also expected to talk about related theory topics while giving the demonstration, so
you may need to brush up on some of the basic topics.
▪ Try to engage the audience as much as possible during the demonstration. The audience will
ask questions during the demonstration, so be prepared.
▪ If things go wrong don’t worry – just keep going. Everyone can make mistakes. You may even
get a round of applause from the audience!
▪ You are expected to bring with you your knives and uniform. We will provide all other
equipment for you.
▪ You will have 2 hours 30 minutes to complete this task.
▪ At the end of the demonstration, a tasting session will be held, and you will have the
opportunity to ask questions and receive feedback if necessary.

Test Chef Pâtisserie Parties I & & II © Le Cordon Bleu Paris 2016 Page 5 de 11
Procédures
 Gâteau Alhambra

Sachertorte aux noisettes Hazelnut sachertorte

55 g de noisettes en poudre 55 g ground hazelnuts
40 g de farine 40 g flour
40 g de cacao en poudre 40 g unsweetened cocoa powder
110 g de sucre 110 g sugar
135 g de beurre 135 g butter
120 g de jaunes d’œufs (6) 120 g egg yolks (6)
180 g de blancs d’œufs (6) 180 g egg whites (6)
60 g de sucre 60 g sugar

Imbibage Imbibage
60 ml d’eau 60 ml water
50 g de sucre 50 g sugar
2,5 g d’essence de café 2.5 g coffee extract
20 ml de rhum 20 ml rum

Ganache Ganache
300 ml de crème liquide 300 ml whipping cream
300 g de chocolat noir 55% 300 g dark chocolate 55%

Glaçage Glaze
150 ml crème liquide 150 ml whipping cream
150 g de couverture chocolat noir 55% 150 g dark chocolate couverture 55%
50 g de beurre 50 g butter

Décor
50 g de couverture chocolat fondu pour écriture
200 g chocolat tempéré pour décor
sucre pour faire une rose ou décor
100 g de pistache hachées
Decoration
50 g melted chocolate couverture for piping /
writing
200 g tempered chocolate for decorative items
sugar for pulled sugar rose or decoration
100 g pistachio nuts, chopped

Test Chef Pâtisserie Parties I & & II © Le Cordon Bleu Paris 2016 Page 6 de 11
Procédures

Sachertorte aux noisettes
55 g de noisettes en poudre
40 g de farine
40 g de cacao en poudre
110 g de sucre
135 g de beurre
120 g de jaunes d’œufs (6)
180 g de blancs d’œufs (6)
60 g de sucre
Imbibage
60 ml d’eau
50 g de sucre
2,5 g d’essence de café
20 ml de rhum
Ganache
300 ml de crème liquide
300 g de chocolat noir
Glaçage
150 ml crème liquide
150 g de couverture chocolat noir
50 g de beurre
Décor
50 g de couverture chocolat fondu pour écriture
200 g chocolat tempéré pour décor
sucre pour faire une rose ou décor
100 g de pistache hachées
Test Chef Pâtisserie Parties I & & II
Procédures
Gâteau Alhambra (cake)
Hazelnut sachertorte
55 g ground hazelnuts
40 g flour
40 g unsweetened cocoa powder
110 g sugar
135 g butter
120 g egg yolks (6)
180 g egg whites (6)
60 g sugar
Imbibage
60 ml water
50 g sugar
2.5 g coffee extract
20 ml rum
Ganache
300 ml whipping cream
300 g dark chocolate
Glaze
150 ml whipping cream
150 g dark chocolate couverture
50 g butter
Decoration
50 g melted chocolate couverture for piping /
writing
200 g tempered chocolate for decorative items
sugar for pulled sugar rose or decoration
100 g pistachio nuts, chopped
© Le Cordon Bleu Paris 2016 Page 7 de 11