In the spirit of Christmas, this week, we made 2 logcakes, on which is the traditional logcake in coffee buttercream, and another : layered pistachio in chocolate glaze. Next, chocolate mousse with orange flavoring. We made a 'bread pudding', called Diplomate for pratical, I remind you, this is not the basic bread pudding you see on the buffet spread in a hotel. It's made from fresh lady finger's biscuits, aka savoyardi, and good vanilla pods. The taste of course, is far better, light and delicious without being cloying like most bread puddings you might have tasted.
This ends the basic pastry course in LCB.
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