Chocolate Cremeux with Raspberry Marshmallows, Raspberries, and Chocolate Decor.
The cremeux tasted similar to a rich chocolate pudding. Yum! I had never made homemade marshmallows before (I could have sworn it was marshmellows, shows what I know). As my Chef said, the Kraft ones you find in the store are only good to be used as a pillow at night. His best words of wisdom came later in the class though when he said in the kitchen we must be like Lady Gaga, we have to perform every time.
In healthy baking we made a reduced fat lemon poundcake which was delicious, and topped it with a port wine and fruit mixture but have no good pictures. Also, we made a passion fruit tart with a healthy crust. Below are the pictures of the tart before and after being decorated. This was pretty but the crust tasted exactly as I would assume dirt tastes. Unfortunately it was decorated, photographed, and promptly discarded.
These chocolate molds were so fun to learn about. We prepped the bottom and sides of the mold, piped a caramel/white chocolate/passion fruit ganache, and then covered in more chocolate. I have to say I am proud of the way these turned out. It makes me feel like a professional.
Until next week, Happy Baking!