Inside Les Madeleine's Kitchen, the rest of Week 1

These are the rest of the pics I took during the last part of week 1 at Les Madeleine's.

Alicia, one of the 'interns', is from Le Cordon Bleu in Oregon.  Here she torches the Meyer Lemon Meringue Tart.  The pate brisee shell is filled with the curd only partially, so it won't overflow when the meringue is piped on top.

Tiramisu Cups.  Chocolate cups (the cups are purchased through a vendor) are filled with layers of mascarpone mousse, ladyfingers soaked in espresso syrup, more mousse, then finished with cocoa powder.

Pate de Fruit (i.e. the pectin jellies that I also made in school).  The orange one on the left is White Peach and the red one on the right is Pabana (a cocktail of passionfruit, banana, mango, lemon).  The texture is way different than the ones made at school--almost as if though they were made from agar.  The lychee that I made at school was like these, while ones I made at home were quite chewy.

I will post pics from this week within the next few days.  Stay tuned!