Again, another packed day of learning with chef John Kraus. He is such a wonderful teacher and seems to do things with ease--- even those tricky French macarons that I adore. I am thrilled to have the recipes from him and the 3 days of instruction we will have under out belts by the time he leaves tomorrow. This is certainly an unxpected but amazing segment of class that I won't soon forget! Some pictures of the class today (tomorrow will be grand buffet to show off all that was accomplished!):
Piping out perfect macarons...aren't they gorgeous??
I can't get enough of these. They will be filled with raspberry ganache to finish tomorrow!
Orange madeleines being topped with glaze. These were SO delicious!
Another view...pre glazing. The "bump" is a very desired trademark on the madeleines by French bakers!
The are called Soleil which means "sun" in French. They are buttery cookies made with the special tip pictured below (that I want to order):
And this is how the Soleil are finished-- piped with mocha infused ganache. YUM!!
This is a pineapple/mango salsa with that will be used to top one of the petits fours from yesterday (the coconut fondant, I believe).
Chocolate financiers made in savarin molds. Will be completed tomorrow.
Chocolate streusal that was run through a grinding attachment on a mixer to make strands. See pic below. This was then flash frozen and crumbled into bits before baking. It will be used as part of a tart.
Grinding up the chocolate streusal.
Crunchy buttery almond cookies.
As you can see....each day is packed with activity and for those interested in petits fours, there is a ton to be gained from this seminar. I couldn't be more pleased to be able to sit in on this class! More tomorrow..