Last of plated desserts

Last day of plated desserts! This is a tropical tasting plate with exotic fruit couscous, passionfruit and coconut napoleon, and lime rum savarin

These next two desserts are the ones I created for my test on plated desserts- the one where we designed a restaurant and a dessert menu for it. Our teachers then "ordered" two items. After a disastrous (I really mean disastrous) day, they turned out edible at least

Lemon tartlet with cherry sorbet, white chocolate sauce, and blueberry coulis


My baby: Chocolate ginger souffle with lemongrass sorbet and coconut curry ice cream.

Chiboust!

Beaumes de Vignes cake with roasted grape compote, a tuile, and fromage blanc sherbet

Coconut chiboust with chocolate sauce, coconut sauce, and a coconut financier topped with chocolate sherbet

Lemon chiboust with blueberry compote (underneath), lemon verbena clear sauce, cassis and sweet basil sorbet, and a rosemary sprig (I don't know why Chef Cynthia put it there... there's no rosemary in the dessert)

Liguarian Lemon cake with almond gelato, pineapple, and a tuile

Valentine's day cake

Another job! This time to make a cake for a Valentine's day dinner party. It was a flourless chocolate cake with candied pear, creme d'or, buttercream, and fondant. I also made up a sauce with caramelized pear and browned butter. Sorry the photo quality is so bad- I didn't use the flash. The color was a lot more vibrant and beautiful in reality.





Along with these I made bonbon goodie bags for the guests with Rose caramels in milk chocolate, Jasmine truffles in dark chocolate, and fresh mint truffles in dark chocolate, along with a sugar paste rose bud. We're moving into the last couple days of plated desserts- I'll have some interesting posts when I've slept....

Plated Desserts 3!! Almost done!

Pistachio Souffle Pancake with cherry compote and cherry vanilla swirl ice cream


Warm hazelnut cake with caramelized bananas, tuile cup, and white pepper ice cream


Cream cheese souffle in a baked apple with cranberry sauce


Warm chocolate fondant with trio of sauces, chocolate sauce, and it was supposed to have cherry swirl ice cream, but the woman who did it screwed up, so it doesn't have any ice cream


Chocolate souffle with a tuile, coconut caramel sauce, and cinnamon ice cream


Apple Beignets with caramel sauce, caramelized pecans, and caramel ice cream. The beignets were caramelized, flambeed apples wrapped in crepes, dipped in beer batter, and deep fried. It's a real artery clogger


Cheese and basil souffle with bruschetta


Mirabelle plum souffle with caramel sauce and creme anglaise


Cool artsy closeup of the souffle


Bomboloni with caramel, chocolate, and raspberry sauce, coconut tuile, and some kind of ice cream- I forget what. The Bomboloni are brioche batter that's been deep fried, then filled with cream... another artery clogger


Mango Beggars purse with sake-ginger sabayon and ginger sorbet



Asian pear spring rolls with caramel chopsticks, pate a bric cups, raspberry swirl ice cream, and raspberry pepper caramel sauce


Tropical fruit beignets with coconut emulsion sauce and tamarind ice cream

Last sugar project

I hated our group's work, but I'll post it anyway, because I think we had a good idea. I did the cat and the fish, which you can't really see, but it was neat

More Sugar and a big cake

Pulled sugar flowers

Our assignment today was, in groups of 4, to make sugar showpieces depicting famous works of art. Here are the results:









My group did the Winged Victory. It was really challenging, and for our first sugar showpiece I'm really really proud. Amy and I did the body and the draping, Frank did the legs, and Ryan pulled the wing bases.








Finally, I had my first assignment outside of school to make a cake! The person who ordered it had seen the midterm cake I made, and asked me to recreate it on a larger scale. Here's what I did:

Sugar!

Yes, we've been working with sugar this week... 320 degree, molten sugar, that we pull and blow and pour into beautiful (occasionally) shapes. It's hot, and it hurts, but it's fun, too, and really interesting. Here are some pictures of things I've done.

Blown sugar balls


It's just so pretty!




Fishy


Blown/pulled apple


Ugly retro owl (poured). She was later decorated with pulled feathers, but didn't look any better with further decoration.


Pulled sugar bow


The end of the day, before a trip to the trash can.

I just think sugar is so beautiful. When it's in the process of being pulled it takes on this incredible shine, like nothing I've ever seen. It's really wonderful. On monday we're making showpieces based on famous pieces of art... any ideas?