Day 3

We finished both our raspberry bonbons and our chocolate caramels. To finish the raspberry bonbons we simply painted them with luster dust-they look like a beautiful sunset in real life, but in these photos they just look brown. They are delicious, but I prefer raspberry ganache without butter, I think that the dairy obscures the flavor.
                               

                       

The chocolate caramels we dipped in chocolate and then covered in crunched up nougat. They are delicious!
                         
                      

                     

The nougat is caramel and almond, incredibly sticky, and we had to mold it for other decorations.  
                      

We also worked on our puff pastry dough which we will finish on Friday, but I have no photos to show for it! We are being fed both lunch and dinner for the next few days, so we are getting full, delicious french meals every day. We have had veal stews twice, steaks, lots of amazing potato dishes, etc. It's always at least three courses: an appetizer course, a main course, then a cheese/yogurt/fruit course. Here is our lunch from yesterday: a veal and carrot stew over buttered noodles, and then delicious local yogurt for dessert.