We’ve been
back in the bakeshop for about four weeks now. I have been in the yeast
station, pies & tarts station, cakes & custards station, the muffin station,
manager, and now I’m back in the yeast station. In the last couple of weeks I
worked on a feuille D’Automne and an iced yellow butter cake. I also made ice
cream sandwiches and coconut truffles as well as some other things.
A few weeks
ago there was a group of about twenty people that had lunch here. The culinary
students prepared lunch for them and the bakeshop students prepared the
dessert. A few days before the lunch, all the bakeshop students prepared their
own plated desserts and then we chose which one we wanted to do. I created a
dessert called raspberry millefeuille. It was a
light dessert prepared with almond tuiles, whipped cream, and raspberries.
Butter Cake
raspberry millefeuille
feuille D’Automne
Vanilla Ice Cream
No comments:
Post a Comment