Now I'm really thinking that the Patisserie is the life for me!
Here are the highlights of the last two weeks of class:
Almond Pear Tart
Apple Custard Tart
Chocolate Mousse Bombe (there is caramel hidden in there too!)
Buttery Flaky Palmiers
Mini Mango Raspberries Charlottes. Charlottes have a sponge cake base with Bavarian cream filling. It sounds lovely, but Bavarian cream is a gelatin based cream and this girl just doesn't do gelatin, no way no how. So sadly, as pretty as these look I just wouldn't eat them.
Mini Raspberri and Mango Charlottes
Raspberry Swiss Roll Charlotte
For our final practical exam we had to make:
1) 8" Gâteau St. Honoré (a magical layered pastry consisting of puff pastry, eclair paste, caramel, and vanilla and chocolate diplomat cream)
2) 6 Mini Puff Pastry Items
3) 6 Mini Cake, Mousse or Tart of our choice
It was a three day final and I chose MUCH more complex products than my classmates. There was a lot of sweat, stress and a little swearing (all in my head, I promise), but I totally pulled it off.
Gâteau St. HonoréRose Frambroise Cake Slices: Sponge cake layered with raspberry jam, rose buttercream, topped with fondant
These are my mini
I have to say, these turned out amazing. The flavor was so subtle and fresh. I love how they turned out.