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 :)