I can't believe how quickly school has flown by! I am panicked and yet excited about what the future holds. We are continuing to work on French style pastries this coming week and so I should have some good pictures of things we will accomplish. The chef did a few demos with the jaconde and sponge cakes we made last week showing us different ways to use them in petite four type desserts.
Adorable, right? Yellow butter cake layered with raspberry jam, topped with piped butter cream in pink and white and then encased in chocolate ganache.
Jelly rolls with raspberry jam, chocolate bavarian filling combine to make a charlotte.