We used: oven, bowls, scale, knives, pots and the stovetop.
Week one of our final. We started making a White Chocolate Mousse Raspberry Torte. I was really nervous! We had a frozen raspberry insert, white chocolate mousse, pate décor, and a Emmanuel Sponge with cherries and pistachios. This is the first time I have made all of these elements on my own. I think I did pretty good. If I do say so myself. We used: oven, bowls, scale, knives, pots and the stovetop.
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Full class this week. We got more work done on the Rubies Torte. This is a pretty big torte. Today we cut the chocolate cake, made the raspberry ganache and layered those with the frozen raspberry insert. That torte is STILL not done. But we made the Eros Torte. That was really interesting. Jaconde, dacquise, caramel nut filling, almond genoise, simple syrup, poached pears and caramel mousse. All in one torte!! Strangely enough, the sweetest part of all of it was the poached pears. Even with all of those elements, this was simple to prepare.
Equipment use: scale, bowls, spoons, knives, mixer, comb, pots, stovetop and oven. This was a busy week. We actually lost an hour of class time, there was a water problem. We were also down two class members. There are only five of us. So we worked as one group. We made the St. Honore Torte. St. Honore is the patron saint of bakers. That might be the most unique item I have ever made. The bottom layer is puff pastry, the sides and middle are piped pate a choux. That is baked and filled with crème chiboust and top that with whipped cream. To finish the torte, you line the edges with small cream puffs dipped in caramel. Chef Elizabeth made the letters out of extra pate a choux. I wish I could take credit for that! We then made Napoleons. This was a straight forward formula. We also started the Chocolate Mint Mousse cake. This was pretty basic as well.
All of the standard equipment was used: pots, mixer, bowls, scale, oven, stovetop, piping bag/tip, off-set spatula and spoons. |
AuthorKimberly-baker and food history enthusiast! Archives
March 2015
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