These are cute little petits fours that Chef H made. From left to right: Barquettes, Frogs, Coffee Domes, Chocolate Ganache, Mice, Raspberry Jam Triangles, Mice, Coffee Domes with coffee beans.
Here is the view from the side. I think the mice look really quaint.
We had to make only three types of petits fours glacés in our practical this afternoon: Mice, Coffee Domes, Chocolate Ganache. Here's what my petits fours glacés look like (minus the one Chef H tasted):
From top to bottom: Coffee Domes, Mice, Chocolate Ganache
A close-up of my petits fours glacés
Chef's feedback was that my organisation was good today (as opposed to not very good in several of the previous practicals), but my finishing touches needed some work. The fondant on the petits fours was shiny (which is a great thing), but it was a bit messy. I swear the fondant does this to me every time: I clean it up and it looks great, then after a few minutes, it's dripped down the side, making the product look really messy, and as I try to clean it, my fingers get sticky and it gets worse... I hate working with fondant! I would rejoice if I never ever have to work with fondant again.
Anyway, there are still a few things I have to work on: piping, tempering chocolate, etc. All I can say is, one thing at a time, and one day at a time.
This is a short post, because I am so tired right now. I have to get up early for my voluntary production kitchen shift tomorrow.
