This class is shaping up to be a bit more challenging than I thought! We have made a Sacher Torte, Fresh Fruit Charlotte, Tiramisu and an Opera Torte. As you can see my Sacher Torte skills are not so good-yet. I did enjoy making it. The Charlotte has been the most challenging so far. It has so many steps. We made a ladyfinger sponge, berry compote, lemon cremeux, pastry cream/diplomat cream and a kirschwasser syrup. Also, we used the insert/disk technique. That means we made a disk with the berry compote, diplomat cream and the lemon cremeux and froze them. This is done is order to make the assembly of the Charlotte easier. If this was not done, the berry would bleed into the ladyfinger sponge, and the cremeux and cream would be sloppy. The result would be a very messy Charlotte. The Opera Torte and the Tiramisu are so close. However the Opera Torte has an amazing coffee buttercream! The challenge with this Tiramisu was the chocolate band. I have never tempered chocolate. Everyone else in my class has. But, I did get the chocolate band on the first try!! I am super proud of that!
In this class we are using: stand mixer, scale, oven, pots, measuring cups, bowls, off-set spatulas, cake stands, acetate paper and a calculator. We are scaling every formula.
In this class we are using: stand mixer, scale, oven, pots, measuring cups, bowls, off-set spatulas, cake stands, acetate paper and a calculator. We are scaling every formula.