My professional pastry students at Tante Marie's Cooking School are half way through their six month course, so it was time to celebrate with a party!
They created a buffet of sweets, invited their families and friends, and showed off their talents!
Above, a mini hazelnut cupcake with caramel buttercream and a spun sugar garnish. At right, a delicious cookie plate with cornmeal, currant and rosemary cookies, linzer cookies and whole wheat cocoa nib sables.
Everyone loved the coconut frangipane petits four (above) and the raspberry ganache tartlets.
Porcelain spoons with a luscious bite of passion fruit bavarian, white chocolate mousse and chocolate mousse!
Little buttermilk cupcakes with sugared flowers were beautiful....
Mini pavlovas in two flavors. The chocolate pavlova with ginger cream and cherries was a big hit.
There were miniature choux treats, like the Gateau Paris-Bre
st above,
st above,gorgeous lemon and passion fruit meringue tartlets, and TKOs (Thomas Keller Oreos) and meyer lemon sandwich cookies that I wanted to slip into my purse for a midnight snack!
The students have a two-week vacation (hope they're practicing!) then it's on to laminated doughs!
This brings back such fond memories. Glad to see some new additions to the menu! I can't believe that you are over halfway through the term.
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