These all turned out well, but it's certainly harder baking smaller things! They tend to dry out faster, and clean lines matter. These little chocolate covered Petit Fours ("little ovens") had freshly made jam in the middle and were my favorites. Clockwise, I made Vanilla Madeleines, Pistachio Financiers, Orange Zest Tuiles, and tiny Madeleines.
I went to New Orleans for my birthday and had cake every single night. This Baked Alaska from Antoine's was by far my favorite dessert of the trip! I wish I took photos of the inside but it was so perfectly sweet, fluffy and creamy.
Antoines in the oldest restaurant in the city, and completely haunted. It has so many beautiful rooms each with their own stories. This emerald green room was my favorite.
My last meal in New Orleans was at the famous Commanders Palace, where we ate an amazing three course brunch while Jazz musicians played in the courtyard. This Pecan Pie was my favorite!
Their strawberry short cake was pretty great too.
You can't go to New Orleans without eating at Cafe du Monde.
I had their begneits almost everyday. They are my favorite!
Today's Pro Pastry class focused on egg-levened cakes. AKA a lot of beating egg whites and using their fluffiness to structure the batters.
I had no idea what a Marjolaine was before we made them so I wasn't even sure what it was supposed to look like, but when it came together i was so impressed. This may be one of my favorite new desserts. And coincidentally gluten free, for those who need something tasty without flour! Using almond and hazelnut flours, this cake has an almost wafer-like texture with a delicate nutty flavor. The coffee vanilla swiss buttercream layers and frosting makes it all melt in your mouth. Seriously incredible.
This chocolate soufflé cake, also gluten free, was super easy to make. Tasted like a flour less chocolate cake but a little drier, less fudge. The glaze was my favorite part.