Some raspberry jellies that I made yesterday.
Berry tarts for my mother.
Mango and Raspberry Bûche
So so sooo yummy. I loved decorating this cake.
Practical #15 - Entremets Passionata
This was a really fun practical since we got to work in teams. I really liked what we came up with. I also decided to make two cakes because I noticed we had enough leftovers and wanted to use our pretty cigarette joconde.
Lesson #15 - Entremets Passionata & Fruit Jellies
This cakes consists of a layer of raspberry mousse on a layer of passionfruit cream on top of a coconut dacquoise and wrapped in a cigarette biscuit. The Chef also made some pretty pear jellies.
Practical #5 - Restaurant Desserts
For this practical we made different sizes of macarons filled with anise flavored pastry cream and raspberries. So pretty.
Lesson #5 - Restaurant Desserts
Macaron Anis-Framboise
Dark chocolate fondant with bee’s nest
Caramel creme brulee
Practical #4 - Fraisier
The practical for the Fraisier was even more disappointing than the demo because we had NO strawberries! Our class was at 8am and the delivery guys had forgotten to bring the strawberries. We were told to use frozen raspberries instead. It was seriously disappointing. So her is my raspberry filled, orange. almond, and pistachio decorated “Frozen Fruit Framboisier”. On the positive side, the Chef really liked my decor.
Practical #2 - Tarte Passion-Framboise
This tart is seriously delicious. Sweet and sour. Great textures. Great colors. I am a big fan.
Lesson #2 - Variations sur les Tartes
Before this class even started I was told by quite a few people about how amazing the passion fruit tart was. Expectations were high and the chef didn’t let us down. He made a Lemon tart that consisted of a layer of almond cream baked on top of a thin sweet pastry dough shell and covered it with a light lemon cream. He also made the tarte passion-framboise; a layer of jellied raspberry coulis is cooled on the prebaked tart shell then covered with a delicious passion fruit cream. Delicious!
Very creamy and flaky mille-feuille at Fouquet with a raspberry coulis.
Practical #16 - Mogador
This was a really fun cake to make. We had to whisk so many different things. At one point I looked around the kitchen and a bunch of people (including myself) had bright red cheeks from all the whisking. We are not allowed to eat anything in class and finger licking is also strictly forbidden, but today there were quite a few who risked getting yelled at to eat the leftover cake, raspberry puree, and chocolate mousse whenever the chef wasn’t looking.
I dedicate this cake to my dear friend Arash A. because I know he would absolutely love it.
Lesson #16 - Mogador
The Mogador is basically a chocolate genoise topped with chocolate mousse with a hidden raspberry filling. Naturally, this cake was awesome. We are making it in class tomorrow.
Raspberry Vacherin at L’Entrecote - So good
