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Croquembouche.
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Princess Torte.
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Closeup on the top. Figures made from modeling chocolate, painting done with cocoa butter and cocoa powder.
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Child themed cake.
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Painting done with cocoa butter and cocoa powder on pastillage.
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Deconstructed St. Honoré - chocolate and blueberry Napoleon & pate a choux swan with pomegranate gastrique, salted caramel sauce and spun sugar.
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bakeddragon420 asked: I know you go to Le Cordon Bleu, but are you going for the Associates or Bachelors program? I was thinking about going to the Seattle campus but all the offer is the Certificate for baking. Think it's worth it?
I’m in the Diploma program so it’s 9 months long - 5 6 week classes and one 6 week internship. The only difference between the program is that in AOS you take academic classes like English and math and you get an associates degree, but either way you are a chef when you graduate, so I say absolutely worth it!
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Individual Dobos Tortes. Almond sponge cake with chocolate French buttercream and caramel hearts.
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Petit fours glaces - almond sponge cake filled with apricot jam glazed with chocolate ganache and topped with marzipan lilies.
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Petit fours with roses!
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Molded chocolate flowers.
