In Petit Fours we had a lot of creative leeway this week. We made a creme brulee, not the kind you torch, with a base formula and tweaked it to add flavorings of your choice. My group chose to add Irish (ok it was Kentucky but close enough) whiskey, chocolate, and coffee extract. It was very creamy and smooth. This was placed on a shortbread tart dough crust and decorated as we pleased.
This was our creation. We wanted it to be very modern yet pleasing to the eye, and more importantly have a great mouthfeel. The specks of yellow in the transfer paper help give character and tie in the sliver of apricot we added. Also, no one wants their mouth poked so the chocolate had to be just the right thickness to stay rigid enough to stand tall, yet thin enough to collapse when eaten.
Other groups’ interpretations. Mango and almond bases? I don’t exactly remember.
All the group’s samplings. It was lovely if I do say so myself =)
I enjoy projects like these where we can stretch our creativity. It is also nice to be able to see the different combinations and techniques that my peers incorporate in their designs. Today was a great day and I am encouraged to press forward. Truly, Happy Baking!