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)

Advanced pastry final

Over the past three weeks, advanced pastry students worked very hard on completing a wedding cake, they could choose among three types of cakes: French style known as croque en bouche or pièces montées, American style with fondant or butter cream finish and finally a European style mousse cake...

Here is a sample of their work...

Advanced pastry final!

Advanced pastry final!

Final advanced pastry

Pièce montée (aka croque en bouche)
with pistachio nougatine.
The cream puffs are filled with a cream flavored with orange liqueur, and dipped in caramel.

Final advanced pastry

This is a croque en bouche , composed of two levels, with beautiful nougatine (almond brittle) work
between the two levels.
The cream puffs are filled with an orange flavored pastry cream.

Salmon Croque Monsieur

The croque Monsieur, is a traditional brasserie food in France,
Here we took the concept and made it a little bit more fancy by replacing the traditional ham by salmon, (we're in Seattle after all).