Culinary School - Week 7

This week in Advanced Cakes & Tortes we made: Beignets (just a fancy word for doughnuts), Dark Chocolate Mousse, White Chocolate Mousse, Tuile cookies, and a variety of sauces and sugar pieces for garnishing. We spent a large amount of time working on plating and making our desserts look beautiful.

Here are the desserts that I plated up. From left to right: 1) Chocolate Flourless cake with chocolate ganache garnished with a fresh strawberry, sugar piece, tuile cookie, and raspberry sauce. 2) Dark Chocolate Mousse sitting on a sweet dough crust, garnished with a sugar piece, fresh strawberry, creme anglaise and strawberry sauces. 3) Apple Streudel garnished with mint leaves, fresh blueberries, sugar dome, and caramel sauce. I had piped out a pretty design with the caramel sauce but the viscosity was not thick enough so it kind of ran together.


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