I must start with this beauty created by Kristina and me. Now, I love this girl, but we are terrible partners who always ended up screwing something up pretty badly. Delphin likes to make fun of her for being from the Bronx. As for me? In his words 'there are different drummers for you, you Libra (liberal').
So, it is with great pride we present our Apple Pie:
Next up on the list was a variety of fruit tarts. You make a more intense flavor by bringing your fruit to boil. Since we chose pumpkin, you can thin it out with simple syrup (1 part water to 1 part sugar, brought to a boil for 1 mins). And, any chance to work with stencils after 2nd grade is A OK by me. Here are our
Mini Pumpkin Tarts:
Next up are Mini Pecan Pies:
The Show-stopper of the evening was the Mogador Cake. The essential info is that it's chocolate, raspberry, and delicious.
You start with a Chocolate Almond Genoise, fit in a cake ring:
After slicing off the top, we soaked the cake with a Raspberry Simple Syrup:
Next, we gave the cake a swirl of Raspberry Jam:
Up next is the Meringue Italienne, used to create the best chocolate mousse I've ever had. I would marry it if I could.
Once you fill the cake with Chocolate Mousse, you add the Raspberry Glaze and Freeze.
Finally, we decorate with chocolate & garnish with raspberries. This example is Kristina's final product, as I had a mild case of Parkinson's while decorating mine.
Pardon me while I go eat another spoonful of that chocolate mousse...
No comments:
Post a Comment