Finally, an update! With my stepniece in town and the two finals, things just got way too hectic. I can't understand how some people can pull off working full time AND going to school full time.
Anyway, here are the pics from Week 7 European Cakes & Tortes...
Vanilla Bean Bavarois. Plated as an individual serving in drinking glass. I cut a portion of the Bavarian cream off and poured in cocoa gelee for that layered effect. Chef thought the idea of serving it in a glass is very unique and interesting.
Diva Torte. I tried to toast the Italian meringue topping with the torch, but the flame kept going out... The pear mousse that we used (instead of apricot) wasn't as good as I'd hoped.
Week 8
This was a fun week. Tortes with lots of components opens a lot of options when plating as a finished dessert. This week, we plated the Nobilis Torte, which has layers of hazelnut cream, cherry gelee, and cherry-hazelnut meringue cake. Each group did their own plating. It was cool to see the different ways of plating the same torte.
Nice, clean, and simple.
This one got a little messy...
And here's ours. We deconstructed it and laid the layers flat. The caramelized sugar decoration added the necessary height.
And here is our composed torte. Lemon Mousse Cake w/Blackberries.
With caramelized sugar decor and dehydrated lemon slices. The purple striped joconde is very colorful and pretty, but made me dizzy/nauseous as I was handling it...
Cross-section. The blackberry insert got a bit too low. The lemon mousse was heavenly; Mom really loved this one and actually had seconds.
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