Nine months, boys and girls, that how long I was in the Pastry program at ICE, and what do I have to show for it? Everything! For starters how about my final project! A celebration cake complete with gum paste … Continue reading
Strawberry Mirroir! My favorite cake so far! Pretty and Delicious!
Dobostorte, so pretty I wish I had a picture of the full cake.
This was my favorite cake, taste wise, it’s the Horseradish Grill Chocolate Cake, it’s insanely good. The decorations, however, are actually the wrong use of the star tip.
The next cake is a white lemon scented cake and in case you missed it was my first cake. Please cut me some slack on my chocolate writing it was my first time, doing so.
Don’t call it a comeback I been here for years OK not really maybe a year?!? or so? Whatever, lovelies, I’m back… I am halfway through Pastry School and I’ve been doing pretty good. Lucky for you (and me!) ICE‘s … Continue reading
You know, dear reader, if you ever, per chance, bring home a bunch of yummy little fallen Soufflés you made in class and you mention to delighted eaters that you wish they could have seen them fresh out of the oven, chances are they will ask you to make it fresh.
Thus becoming my first pastry school project reproduced at home, successfully too! After husband (the main instigator) got the ramekins and I bought a huge chunk of Bittersweet chocolate (way more than I needed), I was good to go.
I had a lot of fun making these, after two consecutive days of souffle making, there wasn’t that much that could go wrong, and in fact even my oven followed through!
While I don’t think I should post the recipe from my text book, I will tell you that the recipe I used was just a little different from this one. Oh and instead of 1/2 cup of coffee I used an ounce of Bourbon (I’ve been adding Bourbon to desserts a lately).
Pastry School is going by too fast! Can’t wait for tonight we will taste our Panna Cottas and Gelées!
ps: I know the writing in this post is a little janky, I am having my first (and last) sugar hangover today… I’m a little out of sorts…
It started, Party People! School has started and am crazy happy, no matter how many Pâte de Fruits burned (it was only one batch!) and how many cornets one still has to make until they are perfect! Our chef-instructor was … Continue reading