Bye Bye Buffet.
We finished up buffet this week with Opera cake, petit fours and Battenburg cake. The final two days of class were devoted to our final practical (a project we have been planning since the first day of class.) We had to produce five products, each filling a different category. My chocolate and fruit themed menu consisted of: New York Cheesecake with a chocolate crust and a raspberry swirl, White Chocolate and Grapefruit Truffles with hazelnuts, Elvis Pie ... peanut butter and chocolate pastry cream with banana and chantilly in a flaky crust, Chocolate Orange Madeleines dipped in white chocolate and Cacao Nib Macaroons sandwiched with a strawberry ganache. For my centerpiece I candied lemons, limes and oranges and dipped them in tempered chocolate along with fresh strawberries.
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1 comment:
Sarah, I always ask how you are doing so Jane sent me the link so I could see what you have been up to. I loved seeing the pics of all the wonderful stuff you have made and reading about it! Sure hope I get to taste test one day! Congrats to you for living your dream!
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