I cannot believe that this is the last class blog post of my time here with the pastry program. Next week will be my final week of having exams, it is going to be a very hectic week and then a week later I graduate. I have learned so much over the past six months, it is crazy. I have made some great friends that I will miss so much during my next step in the Cake program. They have definitely helped me get through being homesick, not that I do not still get homesick once in a while. And the chefs; well there is so much to say about each one and how they have helped me along the way. Each one has definitely boosted my self-confidence which is something that I have always struggled with. As I am writing this blog, I am listening to Christmas music and thinking that in two weeks I will be around my family and I am so excited to share with everyone different things I have learned at The French Pastry School! Cannot wait to see all of you! Thank you for being so supportive of me and reading my blog every week! Love you guys! <3
World Cup Cake
Layers from the bottom to the top: Hazelnut Dacquoise(a type of cake) with caramelized hazelnuts, Hazelnut Mousse, Chocolate Cake, Chocolate Mousse, and Chocolate Glaze.
Nougat Mousse Cake
Layers from the bottom to the top: Pistachio Dacquoise, Apricot-Passion Fruit Gelee, Pistachio Dacquoise, and Nougat Mousse with Pecans, Walnuts, Dried Cherries, and Dried Apricots.
Coconut Passion Cake
Layers from the bottom to the top: Coconut Dacquoise, Passion Fruit Mousse, Candied Pineapple, Coconut Dacquoise, Coconut Mousse.
Raspberry Silk Cake
Layers from the bottom to the top: Almond Dacquoise, Hazelnut Crunch, White Chocolate Mousse, Almond Dacquoise, Raspberry Gelee, and White Chocolate Mousse.
Pithivier
(Pit-i-vee-yay)
A traditional pithivier is a puff pastry with almond cream baked inside. You can also add fruit or whatever you like. It would be really good with peaches!
Raspberry Creme Brulee Macaron
This is just like a bite size macaron, just on larger scale. This time we made a French Meringue instead of an Italian Meringue. A French Meringue is probably what you are used to making, it is egg whites whipped with sugar. An Italian Meringue is egg whites whipped with a syrup made from water and sugar.
The filling is just like a creme brulee except, it does not have a caramelized top on it. You can do the caramelized top by using a stencil and putting caramel powder in the oven.
