I made this during my last semester at pastry school! This sabayon has a ribbon sponge covered in stars on the outside with genoise inside. The chocolate mouse topping was alcoholic, as I made it with brandy and sherry that wasn’t cooked out (on purpose). The half I brought home didn’t last long.
Category: Pastry School
Gateau St. Honore & Palmiers
Two more products from my pastry classes during my last semester! On the left, these palmiers were light, crispy and the household ate them like Pringles until the plate was empty. On the right, this lovely light pastry was made entirely from eclaire paste with layered chocolate and vanilla diplomat cream. This too was light,…
World Domination Foundation Bakery 