Advanced Patisserie-Week 5

Plated Dessert: Mandarin Orange Souffle Glacee with Dark Chocolate Sauce and Almond Brittle


Frozen Souffle. Yummy Yummy. The Almond Brittle was really good! It was weird seeing the baking soda being added.

Petit Four Platter
-Raspberry and Lemon Macaroons
-Fresh Fruit Tart
-White Chocolate Moouse with a Chocolate Almond Sable
-Dark Chocolate Moouse with an Almond Sable
-Raspberry Creameaux Tart







These were A LOT of work. I spent a long time piping chocolate filigrees to go on top of the moouses. I think they turned out really cute though! (And they were really yummy)


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