A picture is worth a thousand words so enjoy the pictures! My freezer literally cannot fit any more.
Sooooo much fun making these entremets, and some of them are to die for….can’t wait to get home to play in the kitchen….
Left to right: brownie/caramel mousse, Genoa bread, Vanilla fingerlings, Mont Blanc Cake, Le Succes (top), mango creamcheese cake (bottom), lemon fingerlings, opera cakeHazelnut chocolate fingerlings, Lotus cake (pistachio sponge, mango passion fruit creméux alternating with mango passionfruit mousse)Pear charlotte, creamcheese cake with crunchy bottom on left, chocolate fingerlings, lotus cake, vanilla choux, Paris Brest.Pistachio fingerlings, chocolate mousse/raspberry layers; THE BEST ONE in my humble opinion (crunchy nut layer, joconde sponge layered with vanilla mousse and rasberry confit), opera cake, raspberry fingerlingsLeft to right: Raspberry vanilla delight, opera cake, raspberry fingerlings, carrot cake with mango créumeux, black forest fingerlings, Exotic cake (pistachio sponge, exotic mousse and pineapple mango crémeux).Black forest fingerlings, Exotic cake, speculoos biscuits
A real feeling of wrapping up – class picture, and thoughts moving to home and Christmas, as well as future plans for most of these folk. Pop-up quiz today identified real progress on my part from the beginning of the class. Seven more sleeps to go….
Countries represented from left to right: Front Row – Belgium (chef Michel), Indonesia, Australia (Kazekhstan), USA/France (New York/Paris), Mexico, Taiwan, Missouri, New Caledonia, Guam. Back row: UK, Canada, USA (California), Arizona, Las Vegas, Florida, Germany, New Jersey, ?not sure. Missing: United Arab Emirates, USA (nomadic)
