This week in commercial baking, we learned how to take the same components (puff pastry, pate a choux, pastry cream, and fondant) to make a variety of treats:
The piece de resistance goes to the Strawberry Napoleons, made with sugary puff pastry, sweet cream, and some neon pink fondant:
Trying to eat one of these, however, is not so pretty. Ah well, I'm wearing chef's pants anyway.
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