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Saturday, January 22, 2011

Culinary School - Q3 Week 7

Introduction to Pastry Arts
Week: 7 Day: 1
Petit Fours -
Cherry Almond Florentines
Langue du chat
Gerbert Macaroons
L’Opera Cake
Chocolate Pecan Cakes

Mixing methods:
Egg Foam

Outcome & Critique:
Tonight we got all of our prep work done. Tomorrow night all we will have left to do is dipping in chocolate and presenting.

Our L’Opera cake is ready for the ganache, which we will do tomorrow. It is resting in the freezer.

What could I have done different:
I was working with Kenny and Bobby again this week. We make a smooth running team.

Week: 7 Day: 2

Today’s Objective:
Presenting Petit fours
Coat L’Opera cake with Ganache
Dip Cherry Almond Florentines
Dip Langue du chat

Specialty Equipment:
Mirrored trays

Assembly Instructions:

The opera cake was assembled last night and has been resting in the freezer.

Outcome & Critique:
Our L’Opera cake was amazing! I have had this many times and I think this was the best I have ever had. The Cherry Almond Florentines were also delicious. I thought everything was well done and well presented.

What could I have done differently:
I was very pleased with everything we made this week. I think petit four week has been my favorite week thus far.

Petit four tray

Petit four Tray

1 comment:

Mrs. L said...

I almost went to look up Langue du chat until I saw the photos. I think it's 'cat tongue' or at least that's what we called them.