Not much to say about today. Tiring – assembling, decorating with different techniques and the discovery of whipped ganaches, deep clean of the baking kitchen and moving to the chocolate kitchen next door for next week. More familiar territory, at least. We started some chocolate decorations this week, which was fun. Our head teacher is away acting as chief judge at the World Chocolate Master competition this weekend (sorry, can’t figure out how to include the link but google World Chocolate Masters and you will get there!).
The number and variety of products from this week was huge, as evident from the buffet pictures below: from banana bread and lemon poundcake to fruit flan, poached pear tart (my favourite), and every variety of puffed pastry you could imagine. Tarts galore – and lots of fruit flavours. Imagine this: breton sable base, topped with a layered ring of crispy hazelnut feuilletine/raspberry ganache, glazed with chocolate mirror glaze then finished with piped chantilly cream and fresh raspberries and sprinkled with pistachios…. or black forest mini cakes. Or tart with almond cream on the base, a layer of soft caramel, then chocolate cremeux ganache topped with pecans and whipped chocolate ganache… Enough to induce a diabetic coma just with the pictures – no wonder our fridges are freezers are groaning just now.
Buffet overview – first row apple turnovers; second row left to right coffee cake with apple filling and chantilly cream topping; St. Honoré, caramel chocolate flan with whipped millk chocolate ganache and mirror glazed; top left raspberry mousse tarts; 3rd row palmiers, fourth row brownies with lattice chocolate decorations far left chocolate brownies; mango cheesecake upper and lower with marscapone cream and white chocolate decorations; red fruit tart middle (almond paste base, raspberry ganache layered with red fruit ganache, topped with mirror glaze/fruit/meringue); next row upper left caramel chocolate tart with crumble topping, carrot cake!; next row black forest mini cakes; next row upper left breton sable base, crunchy hazelnut feuilletine layered with raspberry mousse mirror glazed and topped with rasp macaron, chantilly cream and fresh raspberry; next row L to R coffee cake with banana topping and chocolate ring; pecan tart; cheesecake with white chocolate ganache and blueberries; next row caramel flan; next row classic meillefeuillefirst row caramel flan; classic millefeuille next row; next row L to R blueberry tart (almond cream, blueberry filling, crumble topping then blueberries); Chocolate cremeux/caramel tart (caramel base, soft caramel ring insert mirror glazed, topped with milk chocolate ganache surrounded by dark chocolate ring; Red fruit tart variation (red fruit ganache, pistachio cream layer, chopped pecans, red fruit and chocolate decorations; St. Honoré; next row lemon pound cake; apple streusel (others in next picture) apple streusel; next row top – poached pear tart, Pithivier, Tarte fine with whipped white chocolate ganache and vanilla bean; flan with almond paste base, caramel, whipped milk chocolate and decorated with chopped pistachios; chocolate chip cookies; blueberry muffins far rightFar left blueberry muffins; top row caramel flan; almond tart with meringue decoration; red fruit tart with chocolate disc (base of almond paste, raspberry mousse, red fruit ganache); pithivier; Canalés; Pastel de Natal (Portugese custard tarts); Last row upper to lower Pavolva; lemon cream tart decorated with whipped white chocolate ganache and lemon curd balls, pumpkin pie with chocolate glaze
Helen Laity
30/10/2022 at 9:04 AMThey are too pretty to eat!