French Classic and Modern Gateaux and Tarts
I’m sooooo exhausted.. a long weekend of 9am-5pm, 2 days in a row at a short course at William Angliss..
Here’s the pictures!! A couple of friends were lucky enough to sample the Gianduja mousse and Cointreau mousse I had which was part of the cakes below..
Sicilia Tart – Pistachio/Cinnamon Strudel on top, Almond Pistachio Cream and Roasted Apricots in the middle and Almond Shortbread as the base.
Victoria Tart – Ganache Cuba on top, Spiced Pineapple (Victoria Pineapple) and Chocolate Almond Cream in the middle and Almond Shortbread as the base.
Vanessa Cake (my super favourite between all the cakes I made) – Chocolate raspberry sponge (top and bottom), Vanilla Creme Brulee and Griottines in middle and Bitter Chocolate Mousse to hold it all together and a deep dark chocolate ganache to coat with chocolate garnishing
Horizon cake – Dacquoise Orange Noisette with Hazelnuts for the layers, Gianduja Mousse for the first layer, Cointreau Mousse for the top layer and Cigarette Paste with Biscuit Jaconde on the outer rimmed area and Apricot Glaze to top it off!!
It was super fun and the coolest part was that the Pastry Chef that was teaching us is THE HEAD PASTRY CHEF for Brunetti! and I met the owner today as he was just “visiting”.. woohoo!!
Well, the next class will be in October, ‘Introduction to French Pastries’ which will be all the other stuff like croissants, danishes.. etc.. stay tuned!!
Whoops.. forgot one more thing, on the way home.. I saw a rainbow.. how appropriate to end the day *smiles*