The last two days of Individual and Production Pastries were spent working our butts off in the 100 degree bake shop preparing for a buffet no one would attend.
Lisa and I spent a few days trying to decide on a theme. We landed on High Tea.
Our buffet consisted of 6 products
Green Tea Macaroons with Chocolate Ganache
Mini Lemon Tarts with Meringue
Chocolate molds filled with Raspberry Fool
Chocolate Jaconde with Chai Buttercream frosting and Chocolate Decor
Vol-au-vent puff molds with Pastry Cream and Fresh Fruit
Madeleine cookies dusted with Powdered Sugar
Our buffet was scheduled for dinner the day summer break started. Needless to say, there were about 20 people at dinner. Chef Difilppo gave us permission to invite guests. Tim was lucky enough to be off work early and enjoy our treats.
The entire buffet. Lisa decorated with flowers, teapots and very nice plates.
Raspberry Fool in Chocolate molds, Chocolate Cake with Chai Buttercream and Green Tea Macaroons
Vol-au-vents with pastry cream and fruit
Mini Lemon Tarts, Green Tea Macaroons and Madeleine's
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