Day 2

Today was pretty hectic in the bakeshop because we didn't have our usual game plan. Instead of normal production we each had 5-6 individual projects to work on for chef. As a class we are responsible for preparing all the components for three plated desserts for 100-150 portions each, along with starting to prepare things for grand buffet next week. Today I personally made mini frangipan molds, apple cider mousse, an apple caramel cooking liquid and then cooked about 12 pounds of apples. I also helped prepare a butternut squash dish and a milk chocolate glaze. 

 

Heres a few of the finished items I have made so far in this class:

Fig Newton Petit Gateau 
Mascarpone Mousse with an Oatmeal Cookie Base
with a Fig Spread and Almond Dacquoise insert  

Fig Newton Entremet

Chocolate Praline Entremet
Flourless Chocolate Cake coated with dark chocolate pate a glacer
and a crispy hazelnut base, with a chocolate mousse insert
finished with chocolate spray

and the inside...

Lemon Basil and Blueberry Petit Gateau
Cookie base with raspberry jam and a citrus chiffon cake,
wild blueberry compote with a basil cremeux,
finished with a lemon mousse and basil glaze

Take Five Entremet
Chocolate Flourless Cake, with a peanut butter pretzel crunch layer,
caramel cremeux, another layer of cake
finished with peanut butter mousse and a caramel glaze 

a finished slice :)
 Mmm decoredthis is my favorite!!

Carrot Cake Petit Gateaux
Carrot Cake with a strawberry gelee finished
with a Cream Cheese Mousse

also pretty delicious :)