At the end of each paper we're required to produce 3 items during a three and a half hour practical asessment. Here's what's been produced for our Pastries; Cakes; and Sponges, Gateau and Torten papers over the course of the Semester.
End of Semester One
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Gateaux Pt.3
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Photo of Kate's Yoghurt Torte. I didn't attend class that day so missed out on this and the Quark Cheesecake :(
Raspberry Mousse Gateaux.
Passion Fruit Mousse Gateau with Coconut Wafer Thins.
Chocolate Mousse Gateaux.Thus concludes the Sponges, Gateaux and Torten paper, and the final day of class before we take leave for Winter hols (3 weeks of Tropical HEAT! Yay!). Just one last Practical Assessment next week then i can kick back and relax :) More updates come Semester Two and we start learning about BREAD! I heart Carbs!
Gateaux Pt. 2
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More sponge cakes... My Chocolate Hazelnut Torte with hazelnut praline buttercream. We get to decide how we'd like to decorate our cakes today- so i went for modern and simple with choc decor and toasted hazelnuts.
Some of the cakes churned out by the class:
Mary Vetsera Gateaux. Mary Vetsera was the mistress of the Crown Prince of Austria, and both were found killed under mysterious circumstances... OOoh the scandal! But anyhoo, back to the cake: Layers of dacqoise (nut meringue) between layers of Cointreau Ganache and covered in crushed nougatine/croquant.
Concorde Gateaux: Chocolate Walnut sponge sandwiched between Kahlua Ganache and decorated with chocolate meringue fingers.
Some of the cakes churned out by the class:
Mary Vetsera Gateaux. Mary Vetsera was the mistress of the Crown Prince of Austria, and both were found killed under mysterious circumstances... OOoh the scandal! But anyhoo, back to the cake: Layers of dacqoise (nut meringue) between layers of Cointreau Ganache and covered in crushed nougatine/croquant.
Concorde Gateaux: Chocolate Walnut sponge sandwiched between Kahlua Ganache and decorated with chocolate meringue fingers.
Gateaux & Torten- Pt1
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Our first sponge cake: Mimosa Gateaux. Vanilla sponge with strawberry jam, Kirsch cream and toasted Genoise cubes
Cross-section:-
Black Forest Torte: Chocolate sponge, sour cherry jam and chocolate cream filling, Kirsch cream and chocolate shavings
Princess Torte: Almond Genoise, Grand Marnier Diplomat cream, fashioned into a half-dome and covered in green Marzipa. Yes, GREEN. That's how it's traditionally presented! And despite looking like a turtle, it tasted REALLY good! Pleasantly surprised :)
More gateaux to come in the next 2 weeks, so watch this space! ;)
Cross-section:-
Black Forest Torte: Chocolate sponge, sour cherry jam and chocolate cream filling, Kirsch cream and chocolate shavings
Princess Torte: Almond Genoise, Grand Marnier Diplomat cream, fashioned into a half-dome and covered in green Marzipa. Yes, GREEN. That's how it's traditionally presented! And despite looking like a turtle, it tasted REALLY good! Pleasantly surprised :)
More gateaux to come in the next 2 weeks, so watch this space! ;)
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