Today was organized chaos. We continued petit gateaux’s by creating a list of flavors and then taking those flavors and separating them into bases, inserts, and housings. We then took one of each item and matched them up to come up with six different creation ideas. Then we separated into three groups of four and each group took on two of the creations.
| Insert | Base | Housing |
| Mandarin Confit | White Chocolate Sponge | Papouasie Chocolate Mousse |
| Lychee Gel | Mixed Nut Feuilletine | Roselle Tea Whipped Ganache |
| Lime Namalake | Matcha Sponge | Peach Whipped Ganache |
| Pistachio Crémeux | Pistachio Sponge | Caramel Mousse |
| Guava Confit | Sable | Vanilla Ube Mousse |
| Pear Tonka Crémeux | Vanilla Sponge | Black Sesame Mousse |
My group was given the lychee gel dessert and the pistachio crémeux dessert. We created all of the six components for our two different desserts and then used two different molds to stack the components. Tomorrow we will use spray and glaze techniques to finish the dishes as a class. Since everyone was working on so many different components the kitchen was very chaotic and the dishes were piling up all day. Tomorrow hopefully we get a calm day of just finishing desserts and lots of pictures of the final products!
Wow! That’s a lot of different components.