This is sad. The past couple of weeks have been all review, with only a few new recipes thrown into the mix. It's all coming to a close!
Last week, in addition to practicing some feuilletage (puff pastry), we had dinner restaurant service and made a nice assortment of sweet treats.
a classmate and I prepared crêpe soufflées - crêpes filled with fresh fruits and a lime soufflé mixture... pop them in the oven for a few minutes and serve them tout de suite (immediately) before the crêpes deflate!
Croustillant de crème à l'anis - crème brûlée inside a filo dough purse and sitting on a bed of red berry sauceThat Friday, we had a special class with our art teacher, Pascal Niau. We learned how to make fruits from almond paste and also decorated an entremet with chocolate flowers!