Here’s a round up of some sweets I’ve made recently in my classes:
I’m currently taking a Chocolate, Confections and Sugar Showpiece class and a savory class called American regional – where we make various menus from the different sections of the US.
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- Passion Fruit Pate des Fruits
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- White Chocolate w/ Earl Grey Tea Ganache
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- Traditional Bread Pudding w/ Whiskey Sauce
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- Dark Chocolate w/ Noble Raspberry Ganache
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- Peanut Brittle Dipped in Tempered Chocolate – Midterm
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- French Macarons w/ Cappuccino Ganache
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- Tres Leches Cake w/ Cinnamon Whipped Cream
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- White Chocolate w/ Coffee Ganache
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- Hand Rolled Truffles
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- Applesauce Spice Cake w/ Caramel Sauce
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- Pecan Pralines
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- Key Lime Pie
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- Dark Chocolate w/ Rum Raisin Ganache
Hope you enjoy!
