Berry tartlets filled with frangipane and creme patisserie, topped with caramelized nut.
Somehow, it feels great to be back to class again, messing the hands with flour, sugar, butter, and coming out from the kitchen smelling like milk and cream. HA (tat’s what my housemate say, I smell like milk / cream after class.) And because we changed kitchen (even though to a kitchen that seems warmer than the previous one) we changed places as well! And because there wouldn’t be so much conflict in class cause of some certain reasons. wo hoo !! HEre’s to a PEACEFUL and JOYFUL and HAPPY final semester !! *TOASTS*
A small presentation of petit fours made from choux pastry. From left, salambo (shorter and wider eclairs), choux swans, mini eclairs glazed with fondant and profitteroles.
Finally 6 weeks of break is over and it’s back to LCB again. Means, more regular updates and photos. haha I guess I pretty much slacked. For this final level, we’re got a pretty strick chef. Which is good in a way, at least he’s doing what he’s suppose to do. That would made us or rather me, make things better and nicer and faster.
Mini profitterols with chocolate creme patisserie and creme chantilly. topped with white chocolate curls. One-bite, .. no .. One-mouth and gone. hehehe
Choux swans.
So small and delicate, my huge fingers have to be reaaally careful not to break the wings or neck. The swans are made with a small profiterol that looks like a teardrop. Then cut into half lengthwise. then cut half again on one of the halved choux. The smaller ones would make the wings. For the neck, they need to be baked at a different time / tray as they’re smaller and baked faster.
And enough to choux petit fours. Like seriously, petit fours are so cute yet lavish. Enjoyed during tea time with a cup of hot tea or coffee, with elegant chinas. Aw so sweet.
Petit four from left to right, caramelized fresh cherries, tartlets with frangipane chocolate creme patisserie and topped with fresh sweet blueberries, chocolate dipped fresh strawberries and chocolate prune filled with marzipan truffle, tartlets with frangipane and creme patisserie topped with fresh strawberry and caramelized almond, assorted caramelized nuts and dried apricot and fresh berries tartlets.
Oh so colourful! I love this spread even though it seems abit widely placed.
Fresh cherries dipped in caramel.
The cherries are in season now, making it so sweet and juicy! For me, I didn’t quite like the idea of dipping cherries in caramel then eating it. It’s far too …. sweet, but how pretty and shiny it is. 
Woo, my camera just did some kicka$$ macro shot! 
PEtit four tartlets made with short pastry crust, then filled with frangipane and baked at 190. Then when cool, it’s piped with creme patisserie and decorated with fresh berries.
The blueberries are SO SWEET! I’m not a fan of blueberries if they’re not in season. Alright, I’ll go grab a tub of blueberries and other berries, and make some ice cream. OH !!!!! YUM !!
The strawberries are colated with chocolate then dipped at the tip with crushed roasted almonds. And the one at the back is a marzipan filled prune then coated with chocolate, then with another layer of choc and almonds. Ok, I’ve not tried the combination for prune and marzipan… (SEriously I’m not a fan of eating marzipan) Just some quick note, we’re doing marzipan modelling next week! oo excited~!
Ha, I liked this one (presentation wise) the most. cause I managed to do the caramel almond that has a …. er ….. horn on top. HAHA. You get what I mean. But colaborating creme patisserie and caramel together is not such a good idea has the creme pat would absorb the moisture from the caramel, thus melting it quicker than normal ones. So this idea pretty much doesn’t work if in a buffet spread. Would be more ideal if serving as an ala carte dessert.
Caramelized fruit and nuts.
Well, these are actually combinations of dried apricot, marzipan, macadamia nuts / pecan nuts, then dipped into caramel. OK, honestly, I don’t think it’s an ‘in’-thing to do nowadays as nuts are expensive and it has a short lifespan. Meaning, the caramel would melt within hours giving you a pool of caramel in the papercase. And if this happens, women with perfect french manicure wouldn’t wanna touch it.. at all.
HRm, remember last semester’s first post was about petit fours as well, but they’re savoury ones. And just to let you know that this 3 months, u won’t see that much of cakes / gateaus / tarts.. there’d be more display items made from sugar, chocolate, bread and marzipan. Which could be interesting in a way.
So, cheers!
LAter
Happy Australia Day !
Posted in Finger Food, Le Cordon Bleu
