In pastry techniques, we were focusing on pastry creams and fillings. We made a caramel pastry cream to fill our cream puffs and eclairs from a few weeks ago. Then we made crème Chiboust and made a dessert by lining a mold with ladyfingers, and then filling it with alternating layers of ladyfingers, the Chiboust, and raspberry preserves. We also made a praline flavored cream to fill our Paris-Brest from a few weeks ago.
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| Cream puff filled with caramel pastry cream |
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| Ladyfingers filled with Creme Chiboust and Raspberry Preserves |
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| Paris-Brest |
In cookies and tarts, we have completely moved into tart world. We got to taste our Bakewell tart and Pear Frangipane tart from last week, and we also made two more tarts. The first was a fresh berry tart made with coconut pastry cream. It was beautiful, but I didn't like the coconut flavor at all.
The second tart was a chocolate and peanut butter mousse tart. Peanut butter mousse is always a favorite of mine, and then it was topped with a chocolate ganache. Yum!
Finally, in cakes class we lined a mold for a Charlotte Royale with slices of the jaconde that we rolled up with preserves last week. Then we made a mango mousse to fill it. We also used two layers of almond japonaise from a few weeks ago inside the mousse. Unfortunately, we didn't get to taste it yet, because it has to freeze and then we will glaze it and cut it next week. I'm pretty excited about it, I love mangos but I have never had mango mousse.
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| Our mold before we filled it with the mousse |
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