patisserie finished up a couple weeks ago. here’s some more photos of stuff…
some cheesecake with a fried lychee, salted caramel ice cream with a whipped cream ball and sesame wafer, chocolate marquis (mousse)
ginger thai basil tapioca in a hippenmasse ring, orange passionfruit ice cream, chocolate marquis with fried lychee on green tea cake
ciabatta bread! every week a different group makes the ciabatta bread for service. that was one of the highlights of the class.
mascarpone cheesecake with caramel sauce and berry compote plus marzipan mouse. people really like the mice.
more chocolate marquis on sugar dough with a chocolate ring
apple strudel with vanilla ice cream, panna cotta, chocolate marquis
on the last day of service we made a big french pastry display for the restaurant.
for our practical, we had to make two plated desserts of our choice. the first one i did was a trio with chocolate marquis on chocolate cake, creme brulee, and a chocolate pot with a berry mint compote.
second plate was pear poached in red wine, ginger, lemon, and honey with reduced poaching liquid and dried cherry sauce, and pear pecorino ice cream on a hippenmasse leaf.