This class is proving to be the class where time management is paramount. On the surface, we made three plated desserts. In reality we made Seventeen separate elements. For the Baba au Rum we made the Baba Savarin, Baba Syrup, Tuile Cookies and Vanilla Ice Cream. Our second dessert was comprised of: Orange Chocolate Mousse, Chocolate Tart Dough, Nougatine Curls, Kumquat Sauce, Chocolate Caramel Sauce, Baked Streusel, Orange Sorbet and Dried Orange Slices. Finally we made Profiteroles with Shortbread Tart Dough, Pistachio Ice Cream, Chocolate Rings and Mango Coulis. Despite all of the work, everything was straight forward and not to complicated. The Baba au Rum was my favorite. I have seen it made on the PBS series "Baking with Julia" and I always wanted to try it. I thought perhaps it would be a sweet soggy mess. Instead it was not to sweet and was moist but still had structure. Our sorbet was a little to icy to scoop but had a great sharp flavor. I could have rolled the nougatine a bit thinner, but the taste was pure butter and nuts, totally addictive!!. This is a class of rich flavor, moderation will be needed.