Crepes with Pomegranate Mousse, Creme Chantilly, Fresh Strawberries, Tuile Cookie.
Sabayon over mixed berries, lightly torched, powdered sugar.
The first week of Advanced Pastry Techniques was pretty cool. We made ice cream, caramel, Tuile cookies, Isomalt (sugar) blobs, chocolate sauce, macerated berries, mousse, crepes, Creme Chantilly quenelles (egg shape), and discussed plating techniques. Since it's been so visual, it's been my favorite week since starting at Le Cordon Bleu.
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