This past week has been quite busy--I had a lovely visit from Audrey and Marcello this weekend, worked at my internship, went to school and worked at my job at Baked by Melissa. So I'm just going to post pictures with descriptions this week--this seems to be becoming a pattern, but I actually kind of like the idea. I love everything we've been making in class and would love for you guys to get to see all of it. So in this case, pictures really are worth a thousand words.
Cinnamon and vanilla ice cream shaped placed in a nut tulipe (sugar and almonds formed into a bowl shape) with a chocolate tulipe cookie. Raspberry sauce on top with chocolate fudge.
Vanilla and chocolate ice cream with a chocolate tulipe cookie. Mango and raspberry sauce.
Frozen raspberry and Grand Marnier dessert with a meringue base. Fresh raspberries and cacao nibs on the bottom for texture.
Petit croquembouche--petits choux filled with chocolate pastry cream and glzed on top with caramel. Set together using caramel and a caramel piece on the top.
Petits choux (cream puff pastry), eclair, paris brest--filled with either praline or vanilla pastry cream or whipped cream and topped with chocolate glaze, vanilla glaze or powdered sugar. Then finished with chocolate cornet work on top.
All of the puff pastries I made.
Flour based chocolate souffle--made for a practical exam in class. Chocolate cornet work on the plate.
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