Hello all...nice to be back to blogging after two months of break. Sorry, life has been hectic, with 8~12 hour shift workdays. Man, we are busy!
Anyway, my last post (way back in August...) was about amenities for VIP guests. After I'm done preparing for those, I prepare for the afternoon high tea.
During the High Tea, the guests are offered several selection of teas, tea sandwiches, strawberries with whipped cream, and assorted pastries. The banquet kitchen prepares the sandwiches so I don't know what's being served. But here are the tea pastries that we make...
We serve three kinds of baked goods, three kinds of pate de fruit (fruit pectin jellies), and three kinds of cold desserts.
In this picture--from the back, three flavors of pate de fruit: passionfruit, sour apple, and strawberry flavors. The raspberry-filled linzer cookies are one of the baked goods.
The other two baked goods are scones and madeleines. The scones are served with Devonshire cream, which is made with mascarpone and cream whipped together.
Our cold desserts. From the back, Strawberry-Pistachio Bars, Praline bars, and Lemon-Meringue tartlets. The Strawberry-Pistachio bars are alternating layers of strawberry mousse and pistachio dacquoise. Praline bars are layers of crispy feuilletine-praline and chocolate mousse. My mom fell in love with these guys. The Lemon-meringue tartlets are mini tartlet shells filled with raspberry jam and lemon cream. We have to make all these from scratch--as in , bake off the dacquoise base, then make the mousse to assemble. My pastry skills have improved significantly over the past few months. With the upcoming holiday season, things are sure to get even busier...
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