This is the delice (French label for a fancy cake of no particular origin or type, just fancy). It consists of yet another weirdo combination of coffee-flavoured lady fingers (bottom, sides and layer in the middle) caramel mousse (burnt caramel if you ask me, but the chef says "no, is caramel", and pear mousse (which the chef says like "peer" or "pier"). Not awful. I just scraped the pear mousse off the top and ate it. It was the delice part if you ask me. Not too shabby. They made us glaze it (yuck) and smear it with caramel just like the blood clot cake. And we had to make chocolate cigarettes and chocolate fans to decorate. 
I've asked the chef if we can do a whole seminar on chocolate decorations and tempering so that we can practice more because it's definitely the hardest part or all of this. I did manage to do the bi-colour cigarette, but barely. The single dark chocolate one is no problem, but the double...needs practice. As do the fans...
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