the last two weeks of my first block were both pretty crazy! week 5 is when hurricane sandy hit so i didn't have school on that monday or tuesday. the week after that my block was ending so i had friday off and lots of exams. because there weren't very many actual production days we only made a few things.
here is the creme brulee we made. i always thought creme brulee was super fancy, i had no idea how easy it was to make. the hardest part is carmelizing the sugar on the top with the blow torch. as you can see, i still could use some practice at getting it even. the class wasn't sure why, but all of us had problems getting it evenly browned like my teacher's. practice makes perfect i suppose!
this is a genoise sponge cake with chocolate ganache filling and frosted with italian buttercream icing. i must admit, i wasn't really in the mood to be creative this day so this is my decorated cake...
these are my petit fours!!! for those of you who don't know (i didn't know before i came here), petit fours are anything you can eat in one to two bites...so miniatures. : ) these particular ones are petit fours glaces, which means they are iced or decorated. some are covered in chocolate ganache and some are covered in fondant. i piped the decorations on with chocolate ganache and melted white chocolate. i had so much fun with these : )
the cake inside is almond sponge cake layered with apricot filling.
so, i am now done with my first block of classes! i passed my NEHA (national environmnetal health association) food safety certification exam. this means that i no longer have to sit through an hour of talking about washing your hands and how to keep rats out of your restaurant every morning! : ) also guess what my final grade in intro to patisserie and baking is? an A! : ) my next class is Baking Principles and Viennoiserie.
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