Academy Cooking 6+7 September 2011

The last two days have been kinda amazing, we have been making deserts for the guest house that is absolutely delicious and quite easy. We have made savory flan pastry to make this dry pastry shells to be filled with a lemon curd that i made today(7 September 2011). We also made creme brule'e witch i loved making and was very delicious. we each made our own batches and used a water bath to bake them... Funny thing is that creme brule'e is basically baked custard, never knew that. Today was mostly guys against girls and we made it a dark and light  competition. On the guys side Juan and I made a dark chocolate rum mouse and on the girls side, Lorinda and Shorty, they made a white frangelico mouse... We piped it into PVC cylinders to make a round shape one side light and the other side dark, we made a biscuit base for the mouse out of melted butter and tennis biscuits... i also learned that the heavy to light method is a rule in pastries... We made meringues on both days but the were the bases for Pavlov's. We made small ones yesterday and large side plate sized meringues. i haven't done so much in two days we made so much pastry shells chocolate mouses and meringues... so tired but so eager to do more.