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