Practical 12 - Transparence De Cremeux Chocolat, Blondies,Framboise Et Son Croustillant De Grue De Cacao ( Transparence of Creamy Chocolate, Blondies, Raspberry with Cocoa Bean Crisps)
The long name says it all. This recipe is one of the series of restaurant desserts we are learning at the moment. The only thing that complicates the process is decoration which requires a lot of patience, time and creativity. Just so you know, our chefs encourage us to make grandiose decoration for all kinds of desserts.
Any glass is acceptable as long as it adds effect to what you want to present.. For this pratical, we used martini glass.You can see through the glass the order of the things inside.
The creamy raspberry was poured in, followed by diced blondies and raspberries, a tempered chocolate disk, a layer of creamy chocolate mousse over it, and the chocolate glaze.
Practical 9 - Eskimo Citron Et Fruits De Bois ( Lime and Wild Fruits Eskimo)
A modern version of popsicle, Eskimo is made from lime mousse with wild fruits coulis filling, chilled in a tube to obtain it's cylindrical shape.
The base consists of sweet pastry and hazelnut cream biscuits cut in rectangular shape the length of Eskimo.
Practical 6 - Delice Chocolat Pistache Et Framboise ( Pistachio and Raspberry Chocolate Delight)
The heart -shaped base was made from chocolate macaroon. The edge was filled with chocolate mousse and the center with pistachio flavored creme brulee.
Practical 3 - Tartelette Au Chocolat Au Lait (Milk Chocolate Tartlet)
Sweet pastry base was fully baked at 170 degrees Celcius. The filling was made from soft caramel mixed with ground roasted peanuts. See below...
