Advanced Pastry Week 3

Strawberry Mango Triffle

The decor is made of dried strawberries and Isomalt

Sugar class 2012

We are reaching the end of spring quarter 2012, and the latest pieces are in.

All pieces are entirely made of sugar, or Isomalt, the technique used are:
Pulled sugar, poured sugar, blown sugar, and vinyl casting.

Individual cake class 2011

Traditional St Honoré, the pastry is composed of a base made of puff pastry baked with a ring of pâte à choux.
The base is then topped with pastry cream, whipped cream and three little cream puffs...

Advanced pastry 2010

Final projects for advanced pastry ...

Seattle Chocolate Festival

For the time Seattle is having a Chocolate Festival, we are participating,
Saturday October 23rd Chef Wynne is demonstrating a rillette bouché with a bitter chocolate glaze.
Sunday October 24th Chef Rondenet is demonstrating how to make Parisian Macarons.
Both recipes and detail pictures will be posted soon...

Raspberry mousse and chiffon cake

Intro to pastry did a great job,
this week they prepared a chiffon cake with a nice white chocolate glaze,
and a raspberry mousse tied in printed sponge.

Chocolate class