Below are photos of my plated desserts:
My plated desserts, just before I presented them to Chef N for feedback and grading
My crème brûlée au caramel (one view)
My crème brûlée au caramel (another view). Chef said I had too many decorations on my crème brûlée. He thought it would have been enough to just have the two-toned curved flower and leaf, without the chocolate triangles. (The two-toned flower and leaf were made with plain cigarette paste and chocolate cigarette paste. Plain cigarette paste = equal parts butter, icing sugar, egg whites and flour. Chocolate cigarette paste = same as formula above, but with some cocoa powder added.)
My craquelin aux fruits rouges, where I made a basket with almond tuile and plain cigarette paste, filled it with kirsch-flavored light cream (= pastry cream + gelatin + whipped cream), topped it with fruits and chocolate decorations. Then I served it with blackcurrant coulis and mango puree. Chef N reckoned my presentation of the coulis could be improved, but the "fruit basket" was fine. I wholeheartedly agree. I knew that the pattern I made with the coulis was simply horrible, but I ran out of time to fix it. So that was that.
This is my macarons à l'anis et aux framboises. Basically, it is macaroons with pastis-flavored light cream in the middle, presented with raspberries and other assorted fruits, plus chocolate and cigarette paste decorations. I wanted to make this one really colorful but abstract, and I think I managed to do it. Chef liked the look of this one. Pity the macaroons were a touch over-baked.
Oh well, I enjoyed the whole experience, and that's what is important. And I had the chance to try out a few (new) ideas for plated dessert; some worked, others didn't. That's part of the learning curve.
-------------
PS. The winds are quite strong tonight. I am glad I am indoors right now.
Strong winds in the afternoon.
