|The succes cookies finished off with hazelnut mousseline|
The next exam was crèmes et garnitures (creams and fillings), which included a chocolate mousse, crèmes caramels renversées, and coffee buttercream. I wasn't as prepared for this exam as I should have been - I didn't even know all the three items we were supposed to do! But I did fairly well. Part of the exam is unmolding one of the caramel creams in front of the examiner, and I had some difficulty with that. My buttercream wasn't as soft as it should have been when I presented it, either. But all in all, I did well.
|Crèmes et garnitures|
|Mousse aux fruits des champs|
|Opéra with details added afterwards|
We tried making cronuts a few weeks ago, just for fun. They're all the rage in Montreal, apparently, so our teacher wanted to try them. It is croissant dough cut out in the shape of a doughnut and deep fried. I think our oil must have been at the wrong temperature, because they were disgustingly greasy. I decided to bake mine instead, which turned out to be overly crispy croissant dough... Bleh. Overall, bad experience. But maybe we just don't know what we're doing. ;) We also made Danishes and croissant knots, but I only have a pictures of the knots. And the last modern dessert that I made was called Indulgence Noisette, which is very simply and hazelnut cookie layered with hazelnut mousse, then covered with cocoa powder and finished off with a caramelized hazelnut. So. Much. Hazelnut.
|Cronuts dipped in white fondant|
|Croissant knots filled with raspberry jam and covered with apricot glaze|
|My first commissioned baking project - success! :)|