Getting ready for open house

Layering Opera cake.

Molds for petit fours.

Raspberry mousse.

Filling the molds.

Macaroons

List of desserts for open house.

Cutting Opera cake.

Using a sifter to flatten a tart-let.

Granola Bars

Sugar cookies

Moo?

Some more days

After much a due here is another post, i would start at the bottom and work your way up.

finished cake

finished baba with cream and fruit.

soaking baba in water sugar and rum

Cake glazed? Check.

Carrot cake

making Circle Diamond cookies.

making checkerboard diamond cookies.

finished pastasio Mousse cake

two colors of cookie dough

piping mousse into cake, chocolate orange.

The Last few Days

So for the most part the format of this blog will change. because we spend a lot of time assembling pastries from smaller things, most of which have been covered already, not a lot is new. so instead most of the content will be in the form of Photographs, followed by neat, and clever captions.

Joconde Biscuit seems to be a two toned Almond biscuit used on the sides of cakes, we made some orange and brown ones to signify the flavors of our cake. this is one made in a mold. brown cigarette batter goes in the mold first and settles to the bottom, then sets up in the freezer so when the joconde batter goes over it the two don not mix.

This is me adding some batter to form a biscuit. i had done the pattern by hand on a silicon mat and using a Comb instead of a mold.

Mini Pistachio Cakes

Strawberry Bagatelle - Fraisier. sometimes I don't know why thing get their names, for all i can tell Fraisier is the French word for strawberry, and bagatelle can mean something of little value or importance or a hundreds of year old table game. any ways when all these words come together it means a genoise cake with buttery mousse cream and exposed strawberries.

Chef Painting Strawberries with a Glaze

Green Joconde Biscuit for pistachio cakes.

This is.... well it's better you don't know.

this is a concord cake, it is layers of chocolate meringue piped in disks and dried, and chocolate mousse. after it sets up in the freezer or fridge it is lined with pieces of chocolate meringue that was piped into straight lines and dried. we topped this one with a ganache and Chantilly cream, along with some colored chocolate pieces.