Saturday, June 12, 2010

Advanced pastry and the restaurant

Here is an example of good collaboration between the Restaurant class (A La Carte) and the advanced pastry class.

The dessert is an interpretation of a recipe developed by Valrohna pastry chefs.

It consists of a chocolate cremeux, a vanilla flan, a caramel sauce flavored with oranges, a crunchy cookie made with rice krispies, and a scoop of ice cream (orange and tahitian vanilla)

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