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.
All of the standard equipment was used: pots, mixer, bowls, scale, oven, stovetop, piping bag/tip, off-set spatula and spoons.