Friday, June 11, 2010
Intro to Pastry Final
Genoise with Cherry Chantilly Filling, Italian Cherry Buttercream, Cherry Gelée and, of course, cherries on top.
Monday, June 07, 2010
Poached Pear w/ Red Wine Reduction, Chantilly and Tuile Cookies
The P stands for Pear and the W for wine sauce
A tale of 2 cakes
Practice for the intro to pastry practical (final exam)
They are both Genoise with Italian Buttercream, but one is filled with Chantilly and lemon curd and the other is Chantilly and rhubarb compote.
They are both Genoise with Italian Buttercream, but one is filled with Chantilly and lemon curd and the other is Chantilly and rhubarb compote.
Subscribe to:
Posts (Atom)