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.
Equipment use: scale, bowls, spoons, knives, mixer, comb, pots, stovetop and oven.