Thursday was a busy day! We made a cake called a Mogador at 8:30am, went to a demonstration on Puff Pastry, and made a Pithiviers in the afternoon. The Mogador was my kind of cake. It was a chocolate and raspberry mousse cake decorated with raspberries. The base of the cake was a chocolate genoise sponge cake that was layered with a raspberry glaze and then covered with the chocolate mousse. It looked very elegant, but was pretty easy to make.
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| My Mogador |
In the afternoon we used puff pastry again to make another traditional dessert called Pithiviers. The dough was rolled out and filled with an almond cream. Then another layer of dough was put on top and the cream was sealed inside. We cut a flower shape out of the dough and scored the top. Using the excess dough we made twisty cinnamon sugar bread. We all agreed that they would have been much better with parmesan and asiago cheese. We are all pastried out!
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| My Sacristains |
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| My Pithiviers |
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| The layers of my puff pastry up close! |
Until next time Au Revoir and Bon Appetit!
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