Masterclass: Learn the technique of tempering chocolate
Gooey, melted chocolate. Who doesn’t love it? Le Cordon Bleu Australia lecturer and chef Antonia Abiuso, who teaches pâtisserie students at our Melbourne ...
In this new series of videos, our chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programmes around the world each year. To kick off the series, here's how to create a hollandaise sauce.
This classic, rich sauce is the perfect accompaniment to many dishes. First originating more than 300 years ago, hollandaise is one of the five mother sauces of French haute cuisine.
Chef's tips: The classic use for hollandaise sauce is poured over a poached egg for eggs florentine, royale, or benedict. You could also use the sauce as the perfect accompaniment to fresh asparagus when it's in season. Le Cordon Bleu Chefs also share recipes for you to develop your culinary skills.
Serves: 4
Preparation time:
Gooey, melted chocolate. Who doesn’t love it? Le Cordon Bleu Australia lecturer and chef Antonia Abiuso, who teaches pâtisserie students at our Melbourne ...
Cleaning and filleting a fish is something any aspiring chef needs to know. Once perfected, you can use this technique to fillet any round fish with ease.
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