Over the course of a year, La Bonne Vie pastries have changed drastically...due to our exec pastry chef changing. One thing that remained on the menu (and probably the only thing that "survived" the change, other than the chocolate eclair and macarons) is the Lemon Chiffon. Although it evolved quite a bit from the original, its base remains the same, as a pastry with a vanilla chiffon base, lemon curd filling, and Italian meringue waves.
With the sous chef now in charge, he added another twist to it. He now wanted the entire thing evolved into a tartlet.
So here it is... Lemon Chiffon Tartlet.
It's a tartlet shell filled with a thin layer of vanilla chiffon, lemon curd filling, and Italian meringue waves--exactly like the previous versions. The golden dew drops are crystal glaze dyed yellow, for a touch of color to otherwise plain pastry.
A slew of new pastries plus a wedding cake has kept me quite busy. This was actually my first time helping at work with a wedding cake. The bride wanted a macaron tower/tree to top her wedding cake, so the guests can pick the macs off the tree to eat them.
She wanted 400 macs, in shades of vanilla, light green, and light peach. I can make at least 134 macs per batch, so I did three batches, which made a little over 400 macs.
The sous chef made a cone using styrofoam cone and pastillage. I stuck the macs on using white chocolate and cold spray to instantly set the chocolate (that way, I don't have to stand there holding the mac for a while waiting for the chocolate to set).
So here it is...
Other than a few misaligned macs, turned out fine. Some aren't angled correctly, but not bad for my first time. If there is a next time, I at least know what to do.
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