Tag Archives: Raspberry

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!

Vanilla and Raspberry Wedding Cake

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This is my first rolled fondant cake! For it being my first I’m really proud! We also made a lot of gum paste flowers.

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The cake itself wasn’t that good. It was just a plain old boring cake. We were supposed to do a cascade of flowers, but I didn’t make near enough for that.

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This is the one Shannon made. She went a little bold with the colors. She really likes to do things differently.

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This is one Mariea made. Hers is perfect as always. I love the lilies on her cake.

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)

Advanced Patisserie-Week 4

Plate 1
-Roasted Pear with Chamomile Jus
-Buttery Hazelnut Financier
-Pear Sorbet

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I loved the Financier. It was full of Hazelnut flavor and a nice bed for the pear.

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I’m also really proud of the caramel cup that the sorbet is in. I had a lot of problems getting the caramel to work, but once it was done It looked great

Plate 2
-Baked Alaska

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Ice Cream

So this is the ice cream we used in the Baked Alaska. It was also paired with a Red Currant Sorbet.

I’ve never had Baked Alaska before. It was a nice dessert, but the Red Current Sorbet was a little to sour and there was too much meringue on top. It’s very cute though.

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Plate 3
-Lemon Raspberry Tart

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I loved the lemon and raspberry combo!

Week 1-Advanced Patisserie

Plate 1
-Chocolate Grapefruit Tart with Grapefruit Tulie
-Campari Caramel Marinated Grapefruit

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I loved the way the cookie came together with the ganache and the curd. The flavors were really complementary.

Plate 2
-Vanilla Been Parfait
-Warm Spiced Doughnuts
-Layered Hot Chocolate

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This was my first time making doughnuts and I am really proud of them. I love the spicey-ness of them. The spice was a mix of coriander, szechwan peppercorns, start anise, and cayeene pepper, and of course sugar. The vanilla parfait was everyone’s favorite. It was so easy to make but so yummy.

Plate 3
-Raspberry Creme Brulee Tart

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Before Slicing

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I was disappointed in these. They look pretty, but they were just really boring. They tasted like sugar. That was it.