Strawberry Bavarian Cream
This cake has everything! It's got a light, fluffy sponge cake on the bottom; fresh strawberries around the side; a gelatinized strawberry créme anglaise; and strawberry glaçage on top. It's light and fruity and creamy all at the same time - not to mention festive! We got to make a créme anglaise and use gelatin and make a glaçage all for the same cake.
Pralinette
Wow. Don't be surprised if you find one of these in your stocking, because they are not near as difficult to make as they look, and they are tasty! These little mini cakes consist of that same light, fluffy sponge cake from the Bavarian, but only 3" around. In between the layers of cake is a praline cream that is just ridiculously delicious. We stacked and froze the cakes, and they still turned out great. That's where the "easier than they look" part comes in - the cakes can be done way in advance. Once they were defrosted, we melted milk chocolate and spread it thin on the bottom of a sheet pan and put it in the fridge. When it set, we let it warm up to just pliable and peeled it off with a putty spreader, then wrapped the chocolate around the cakes and folded it on top. We made little chocolate shard cones for the top and ta-da! - fancy little cakes.
Midterms are tomorrow. We'll see how good I can follow verbal directions because I missed the day where we made the jelly roll that I'm supposed to make tomorrow. My classmates better have given me good tips! I'll also have to make baguettes and take a written test (which I'm not too worried about). After that.........COOKIES!!!!!!!!!!
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