The last day of the first week is bittersweet, I cannot belive its already Friday! Today was a short day, we worked on finishing all of our eclairs and cream puffs from yesterday. We started by making some ganache, whipped ganache, and chocolate cocoa nib dip. Damien showed us how to fill the eclairs and then dip them in the chocolate sauce to cover up blemishes on the uglier eclairs.
We then got to try one and see how thin the eclair shell actually is and taste the fillings. We then went to dip lots of different eclairs and try out a bunch of different toppings.
| Toppings: |
|---|
| Gold Leaf |
| Freeze Dried Raspberries |
| Freeze Dried Strawberries |
| Gold Dust |
| Dried vanilla bean |
| Cacao Husks |
| Gold sprinkles |
We finished class by filling the cream puffs with whatever was left and topping them with a mousseline. The mousseline was made by whipping butter with pastry cream and we just used whatever was left from the chocolate and vanilla pastry creams. Of course we also got to take what we could home, need some friends to come visit to try all these goodies!
Please disregard my face in the photo, not all candid photos come out with the nicest expressions… Next week we make as many chocolate bon bons the kitchen can hold!