some photos from the first three weeks of patisserie. been tempering chocolate, doing chocolate work, made a cake, working on things for plated desserts for the restaurant, ciabatta bread, other stuff. learning a lot and having fun.
some filigrees from week 1:
assembled into a nice piece that can go on a plate:
an army of filigrees:
cake with green tea, chocolate, and pound cake layers.
buttercream to cover it:
made some chocolate spikes, rings, etc.
assembled and put as cake topper:
lots of cakes!
first night of service – green tea cake with dacquoise (crunchy bottom) and greek yogurt yuzu mousse, mango orange gelato on a hippenmasse leaf (like fortune cookie), and chocolate pot with strawberry/raspberry compote and creme anglaise. very nice and delicious!
second service night – dark and white chocolate butterfly on chocolate spike, creme brulee on top of ginger tapioca in puff pastry shell, strawberry/raspberry compote on a small hippenmasse chip + some chocolate and creme anglaise sauce. those butterflies were hard to make and really fragile, but very pretty! also quite tasty.