Going to class with a new bunch of people is a very scary experience. It's like going to a new place of work where you need to get comfortable again, let your guard down a little and just be yourself. When I first started the class I didn't know what to expect and what a pleasant surprise it was when I realised how laid back everyone was. It was a different experience as I along with André got mixed with the Commercial Cookery Stage 5 class and what a glorious experience it was!
The assessment for the class in the next 5 weeks was to create a buffet. It was up to us to decide what the theme was, how we're going to decorate the place, create a focal point centrepiece and to design the menu which specifically would cater for special needs and specifications.
It turned out to actually be 2 buffet tables with a savoury buffet table (not featured) and a dessert buffet table!!
Croquembouche, Hazelnut Praline Chocolate Mousse, Macarons, Chocolate Truffles, Flourless Chocolate cake with Passionfruit curd, Passionfruit Swissrolls, Pavlova, Coffee Cheesecake, Vanilla Cheesecake, Baked Lemon Meringue Pie, Meringue sandwiches, Buttercake, Cake pops, Fruit Scewers, Flan cake, Vanilla cupcakes and Tiramisu
Chocolate & Caramel Croquembouche
Hazelnut Praline Mousse...
Flourless chocolate cake with Passionfruit curd and Swiss Meringue
Passionfruit Swiss Roll
Pavlova
Buttercake Carousel Cake with Cake pops and Fruit skewers
Strawberry Shortcakes
Baileys Flan Cake
Carnivale Cupcakes
Sugar Discs centerpiece with Toffee apples
...And the Croquembouche aftermath!
With 6 people in the team, 4 days of preparation, a crazy kitchen and over 40 dishes to be made.. I think we tackled Carnivale harder than Rio can ever hit it with class, skill and finesse!
Woooop wooooo!!
Croquembouche DESTRUCTION! Oh how they are so very delicious! Strawberry shortcakes! And I love the bright colors of your Carousel cake, it came out brilliantly <3
ReplyDeleteI would love to sink my teeth into one of those mousse shells!