Day 56 - Practical

Yesterday and today I worked on my practical. I had to turn in what you see above. From left to right are: Macaroons, Lemon Bars, Eclairs, Opera Cake, Florentines

This was the last day of Basic Patisserie Techniques. Tomorrow we have a cleanup day and then next week is a week off for spring break. After spring break I'll start my next class which is Viennoiserie and Laminate Dough.

Day 53 - Practical

For my practical today I had to make an Opera Cake and I made a 93. I don't have any pictures from today.
Last night, after school, I made some Fortune Cookies at home and here is a picture.

Day 50 - Opera Cake

Yesterday and today I baked an Opera Cake. The Chef told me that if this would have been my practical, I would have made a 100 on it. I didn't take a picture of the whole cake. Here is just one slice and all the slices look exactly the same.

I'll tell you what the layers are from top to bottom:

- Opera Chocolate Glaze

- Coffee French Butter Cream

- Syrup (coffee & rum) soaked Joconde

- Ganache

- Syrup soaked Joconde

- Coffee French Butter Cream

- Syrup soaked Joconde

- Chablon (thin footing)

I plan to make this at home this coming weekend for my family.

Today, I also worked on Feuilles D'Automne. I started by making Chocolate Mouse and Almond Meringue Disk. Tomorrow I'll complete it. Also I started making Cat's Tongue Cookies (which is kind like a Milano cookie. I'll also finish this tomorrow.