This week.. we had a bit of a different style.. buffet style that is.. we made mini desserts and it was such a success.. loved it!!
Anna and I made mini pavlovas: strawberry, kiwi, toffee, chocolate and coconut
There were others.. macarons, vanilla bavarois, chocolate parfait, orange pannacotta, lemon meringue and creme brulee..
So this week, we had heaps of fun doing ‘French Pastries’, which are cakes of a single serve for a window/buffet display. Chef let us experiment with some new ideas as the ones we kept over the last 7 weeks were accidentally defrosted and had to be thrown out.
Item #1: Pink “masterchef” profiterole, choux base and shortbread top, small top, big bottom, raspberry jelly insert, creme, sugar flower on top and raspberry powder white chocolate pieces
Item #2: Pink eclairs, choux base, creme, fresh berries, chocolate decoration
Item #3: Pistachio Macaron, vertical, pistachio mousse, raspberry jelly, white chocolate mousse, toasted nuts
Item #4: Walnut Macaron, finger shapped, caramel mousse, caramel, coffee mousse, chocolate sphere and decor
Items #5 and #6: Esterhazy Torte (Hazelnut) and Linzer Torte
Entire Display…
So after a long long time, we finally made macarons for the Petit Fours class today.. Here are some of the pics and flavours. It was so cheap, sold at the Angliss Bakeshop for 40 cents each.
Green: Lime or Lemon curd, Red: Raspberry, Light Pink: Cranberry, Dark Pink: Beetroot shell, Pumpkin filling, Orange: Pumpkin, White: Salted Caramel, White: Coconut shell, Dark Chocolate Ganache or Salted Caramel, Yellow: Lemon curd
