Tag Archives: Macaroon

Advanced Patisserie Final

I was terrified of this final. We not only had to assemble and decorate a cake, but also do a plated dessert. I got a 95 which I was really excited about! (The cake had a few issues)

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I made Madeleines, a caramelized poach pear, and a raspberry macaroon with creme brule filling. This part was perfect!

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This is the cake I made for my final. It looks like flowers threw up on the cake, but chef wanted a lot of flowers. The piping needs a lot of work too.

Over all I learned so much in this class and I’m really excited by my progress!

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Advanced Patisserie-Week 5

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

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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

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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)