Pastry week 4 and 5

Back in week 2, we made Genoise sponge, these versatile (dry) sponges hold up creams and fillings very well, and can be turned into a variety of cakes.

By the way, I might have to add that at Basic level, we do all whipping by hand, no machines at all, and making praliné cake (Mascotte au Praliné )or the white cheese mousse cake (Schuss) is torture for your arms. 

 I'm amazed how the petite Thai girls in the class man

age.

Next you see a trio of pot de crèmes - Earl grey, vanilla and caramel, and the tiramisu' turned into plated desserts.  

This week, we started on chocolates.

  We made a chocolate

 mousse cake with chocolate genoise sponge (Mogador) - delicious!  We made artworks made with chocolate drawings and writings used to decorate cakes.

Black forest cakes.