We covered the "foaming method" in class today, a category that includes sponge cakes, ladyfingers, and meringues. I made a super-tasty chocolate sponge cake, which I topped with a blend of hazelnut butter, hazelnut praline paste, white chocolate, and paillette feuilletine (dehydrated crepe flakes, which have little taste but give what Chef K calls "the edible glass shards" effect in your mouth. I've always been intrigued by the idea of being able to chew glass). The whole thing was then spread with a thick layer of chocolate mousse enhanced with Frangelico.
After class I headed out with my camera to the FDR estate.
The house
The woods
The Ice Pond waterfall
Tower of the Icicles
A 207 year old grave
Ice bubbles
A fox footprint
Cattails by the beaver pond
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