Pastry Practical

Here is my work for my final practical in pastry class.

Charlotte filled with Bavarian Cream















Chocolate Mousse in a Tuille Cup















We made everything on these plates except for the raspberry coulis used to decorate them. We were graded on our ability to successfully: temper and pipe chocolate motifs, make anglaise sauce for the plate, bake and shape tuille cups, make and pipe chocolate mousse, make jaconde cake, make bavarian cream and fill jaconde cake molds, make whipped cream by hand, and plate two of each dessert in the specified time frame.
I thought mine turned out ok... I passed so that's all that matters to me :)

New Digs

I have decided to switch to using blogger to host my blog. Unfortunately, I haven't had any luck importing the archives from my old blog to this one. I try to figure it out but, for now, I'll just start posting on here.

If you want to access the old blog, its still up and running at http://jemailaduffy.wordpress.com/ but I will be posting to this site from now on...