Plated Desserts (Enough Already)

Last day of dessert plating, and the last day of pastry -- tomorrow is both the written and practical exams. The day started with making some cornets and piping 'happy birthday', as well as making creme anglais, two things that make up a part of the practical tomorrow.

Different teams made different things to go with the stuff made over the next few days. We made raspberry upside down cake. Pretty straight forward: make a batter with a lot of egg and a bit of baking powder, lemon zest and lemon extract as a flavor. In round tins, grease them with butter, coat the bottom with brown sugar, put down the fruit, cover with batter and bake.

For non-plating purposes, we also rushed through flourless chocolate souffle, which was basically whipping the hell out of some eggwhites with sugar, melting some chocolate and adding egg yolks, fold the two jammies together, and bake in heavily sugar-coated cups till they puffed up.

The last hour was dedicated to arts & crafts, centered around the upside down cakes, the panna cotta and cheese cakes from yesterday, and all sorts of assorted garnishes -- I was not turned on, though some of it tasted absolutely fabulous.

ADDENDA:
I can't wait to cook up proteins and starches again next week.

BREAKFAST: 6:30am, organic cheerios, good milk, .5 bowls, hunger 3/5

AM TASTINGS: 9-11:30am, chocolate, panna cotta, cheese cake, ice creams, upside down cake, 1.25 bowl, hunger 4/5
Panna cotta and cheese cake, not light dishes.

LUNCH: 2pm, turkey on a roll with swiss, 1 bowl, hunger 4/5

PM SNACK: 6:15pm, green salad, 2 small school-made brioche, 2 bowl, hunger 4/5
After such a bad eating day and sitting down with Ilsa, good to get something reasonable in.

DINNER: 7:30pm, a few mini quiche, assorted cheeses on bread and crackers, moz and wild mushrooms on peasant bread, small piece of salmon in cream sauce with couscous, lime sorbet, equivalent of 2 glasses of champagne, 1.5 bowl, hunger 4/5
At a champagne tasting at a friend's house, really fun, she cooked up a storm, I contributed the sorbet which got a surprising number of compliments.