For the past 3 weeks, we had Advanced Baking with Chef Michelle, who worked many years of her career with the very famous Chef Charlie Trotter. She even co-wrote a Dessert book with him that won a James Beard award for best photography. She was down-right amazing to know and to be taught by. The dessert below is what I made for the plated dessert test we had yesterday...
Advanced Baking Practical Plated Dessert!! ( got 100/100 on it!!)
It's a Hazz Sponge Cake iced with a orange and Garam Masala infused Ganache, plated with Garam Masala gastrique and Chocolate foam. The garnish is a twist of carmelized sugar and orange cells. I made 3 of them and they were gone before I knew it. Chef Michelle's advice to us was to, "taste your food, taste your food, taste your food." And to not forget to add salt and an acid element to sweets. I am SO going to miss her..
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