International Pâtisserie, Cake Formula, and Assembly: Week 1, 2, 3, 4, 5, AND 6!

Well, I still can't believe how behind I have gotten on my blog but I guess now you can just enjoy my whole 3rd block all at once! This class was pretty fun, we made a lot of different cakes and assembled lots of tortes! Also, I was lucky enough to get partnered with my friends Mackenzie and Hilda for the second time in a row! We like to call ourselves the dream team : ). Anyway, I still love school just as much as when I first started! There are some things I would change about how things are run at Le Cordon Bleu, but all in all I like it. I look forward to going to school most every day and have a lot of fun while I'm in class! Also, good news: I got a job in the practice kitchen this week! I am going to be a peer tutor, which basically means that I sit in the practice kitchen for 4 hours each day ready to answer questions students may have. Easy peezy! But I am allowed to bake while I'm in there, so basically I am going to be getting paid for baking in the practice kitchen...which I already do 3 times a week. : ) Oh and also I am still going to be working at Panificio's baking goodies for them. Oh and one last thing, I am past halfway done with school! Crazy right!? It actually makes me pretty sad. I am going to miss it a lot I just know it...but I won't think about that now. Anyway, that is just a little update for you. Here are the pictures!...

Crepes

Souffle

Frozen Souffle

 

Gateaux St. Honore

This is eclair dough filled with creme diplomat (which is pastry cream, whipped cream, and flavoring...we used orange), on top of a pate brisee, topped with chocolate and vanilla creme chantilly, and decorated with pulled sugar.



 

Bread pudding with an orange bourbon sauce

 Pots de Creme

Bavarian Torte

Layers of chocolate sponge cake, apricot and vanilla bavarian cream, and creme chantilly all wrapped in a ribbon sponge cake.

 

Charlotte Royale

Basically jelly rolls filled with raspberry bavarian cream.

...we had a little trouble with our sponge cake so this is not the prettiest one ever made...

 

Vanille Ice Cream

 Tiramisu

For those of you who don't know, this is ladyfinger sponge cake soaked in coffee syrup layered with mascarpone mousse, decorated with cocoa powder, all wrapped in more coffee-soaked ladyfingers. 

 

Raspberry Sorbet

 L'Opera

The layers go as follows: chocolate, layer of jaconde sponge cake, french coffee buttercream, another layer of sponge cake, whipped ganache, another layer of sponge cake, french coffee buttercream, then topped with ganache.

Chocolate Mousse Torte

Holy chocolate. This one was delightful! It is layers of chocolate butter sponge and chocolate mousse covered with chocolate glacage and decorated with whipped ganache and chocolates.



 

Dobos Torte

I think that this is one of the prettiest things we have made so far! It is just soooo nice looking. It tasted pretty good too, but not my favorite. It is six layers of dobos sponge cake with chocolate french buttercream in between then masked with toasted slivered almonds. The triangles are made from the last layer of sponge cake with caramlized sugar poured on top and then cut.



Black Forest Cake
This is a layer of devil's food cake, cooked cherries and vanilla creme chantilly, devil's food cake, chocolate creme chantilly, devil's food cake, then all covered in vanilla creme chantilly, and decorated with curled chocolate and cherries.



Sacher Torte

Two layers of sacher sponge with apricot marmalade in between and all covered with whipped ganache then chocolate glacage.



Carrot Cake

Obviously just layers of carrot cake with cream cheese frosting. These little carrots were made with marzipan.