Now, on to the good stuff. I know that I say this everyday but it was a really busy day in class today. We made chocolate-hazelnut sponge cake, chocolate mousse, chocolate plastic (what is that?! stay tuned for tomorrow because this chocolate melted and mixed with corn syrup is going to decorate a beautiful little cake), pecan ball cookies and white chocolate chip, pistachio and cherry cookies, both which will be baked tomorrow. Busy, busy day in a verra hot kitchen in an even hotter New York City.
Melted chocolate mixing with corn syrup for the chocolate plastic
We also finished glazing our Grenoblois cake from yesterday. A Grenoblois (Gren-o-blah-s) is a cake made with walnut sponge cake, walnut buttercream and then glazed with a ganache that had walnuts mixed into it. When you see the picture, I have a feeling your might think that it is the same cake but yesterday but I promise you it is different!
Congratulations on your 100th post!!! I can't believe that you have been at this that long already.
ReplyDeleteWe certainly appreciate the dedication to keeping us informed about the goings on with your amazing learning experience. I cannot wait for the highlight reel!
There have been so many delicious looking cakes, breads, pastries, cupcakes, and desserts that you have made and taken great photos of. That will be very special!
Thanks again for all the hard work that you put into this blog. It is much appreciated back home!
100 posts! It has made alot of work for you and great entertainment and enjoyment for us! Keep up the hard work and the great blogs! All the non post people love it too!
ReplyDeleteCongrats on your 100th blog. I have been reading them regularly and really enjoying them. I have not been posting a lot of comments recently - kind of got tired of joking about having the pictured items mailed to me (can't seem to find the one-click-ordering button) and don't really have a lot to say about the techniques you described (impressive though they are). But rest assured, your blogs are very witty and entertaining. Keep up the good work - I know the heat and humidity are making it something of an ordeal and you are being quite the trooper to keep up with it all.
ReplyDeleteCongrats on your 100th blog. I have been reading them regularly and really enjoying them. I have not been posting a lot of comments recently - kind of got tired of joking about having the pictured items mailed to me (can't seem to find the one-click-ordering button) and don't really have a lot to say about the techniques you described (impressive though they are). But rest assured, your blogs are very witty and entertaining. Keep up the good work - I know the heat and humidity are making it something of an ordeal and you are being quite the trooper to keep up with it all.
ReplyDelete