Genoa Bread, genoise, dacqouise, Joconde. Hazelnut, chocolate editions of same.
And the best Paris Brest I’ve tried outside of France. Yummm. Look forward to sharing that one!
We are making the building blocks of what I suspect will be a flurry of variations on Thursday and Friday and a spectacular buffet. More Crémeux produced today to showcase the variation between using different firming agents; citrus crémeux using yuzu and kalamansi smelt heavenly.
We made chocolate mousse and inserted our layered cake from yesterday in a mould to be surrounded by the mousse layer.
Speculoos cookies and sweet paste for the bottoms of the entremets were produced – the speculoos cookies were delicious! A Belgian specialty.
We decorated eclairs at the end of the day and learned about the various options. I was happy to learn that the ones we made are freezer friendly, from glaze to filling.
And at lunch we got a taste of the chocolate bomb made last week (layers of vanilla and chocolate icecream with a raspberry insert, glazed and surrounded by mini macarons, on a Sablé Breton base), and the gluten free brownie dessert.
My partner was absent today and the ingredient I got today to scale for all the recipes was…. sugar. Regular, powdered, brown, and invert sugar. And just because that wasn’t enough, almond powder as well (used in ALL the sponges). Happily classmates are great at stepping in to help because, good grief, I had three rows of marking tape spread from one side of my table to the other with labels for the scaling!
It was a busy day!