Not a very exciting week, but here is what we made last week.
We had a chocolate and bonbon day, which is always my favorite thing to do. These were not overly complex bonbons, but I love the flavors! The shoe is a smoky caramel, the rectangle in the back is dark chocolate mint, the bar is an orangette, which is candied orange peel dipped in dark chocolate, and the white one in the front is a muscadine, which is a soft ganache flavored with Cointreau.
We made simple plated desserts, desert l’assiette in French. It is a paletes de dames base and top (think crunchy butter cookie) a passion fruit cremeux filling, and marscapone mousse demi-circles on top. They are much more delicious than their bland colors may lead you to think.
This is a brandy-cherry soufflé glace. Think light ice cream with incredibly alcoholic cherries. Seriously, these cherries will knock you out.
Santo Domingo Entremet. We ran out of time to do a lot of décor on these entrements, but they have a white chocolate mousse filling, a dacquiose base, and passion fruit disk inside. They are covered with a nice and easy to use white chocolate glaze and raspberries and luster dust.
These are strawberry guava ice cream circles with chantilly cream and strawberries.
We also made La Valeta, which is an old-fashioned entremets. The outside is an almond dacquoise we piped inside of a ring, and baked off. Then it is filled with a raspberry mouse, and topped with crème chiboust, chantilly cream and raspberries.
Finally we made a chocolate ganache tart and moelleux chocolate, which is basically a molten chocolate cake.
Here is the total buffet…very, very pink. Ah, it was a long week.
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