Saturday, September 11, 2010
Chef's Coffee & Praline Gateaus
We're in the big league now, making a proper gateau, aka cake today: 3 layers of japonais sandwiched between thin layers of Italian buttercream, decorated with more cream and tempered chocolate. Impressive, huh?
Chef Karen Making Meringue
Piping Japonais Discs, Whipping Buttercream
Regarding buttercream: It's gross. I do love butter, I do love freshly whipped cream, but never the twain shall meet. Some may argue the point, but to each its own, I personally find the cream way too rich and greasy for my taste buds, really.
Array Of Gateaus & Macaroons
The macaroons may look tiny but even as such a mere morsel some of us still found the buttercream a tad ovewhelming.
The Power Of Bleach
Class Says Hi!
Top 3: My Works Of Art. Very Pleased I Am. :)
Bottom: Smital's Geometry Gateau, Erica's Tower
Petit Fours From An LCB Function
Mmm, Opera! Can't wait to make that in Intermediate Patisserie!