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A layer of sponge cake bottom, a mount of Bavarian cream and a coat of dark chocolate ganache.
Rasberries and tuile butterflies garnish.
Glazing a pyramid is way trickier than domes and other round shapes — will have to keep that in mind next time we select molds to chill custards. This particular version of Bavarian cream tastes light and airy despite the rich ingredients. Lovely.
Next time anyone’s feeling down, an order of souffle is in order.
It’s hard to dwell on classroom tensions when souffles are rising in the oven, lifting all of our spirits upwards.
These lemon-orange creations came out tall and proud; their airy center impossibly tender.
If only we had time for a chocolate sauce or bourbon cream…
I hope not because if it can, a lot of our baked goods wouldn’t be pleasant to eat.
It’s crazy how just 8-10 people in one classroom can create so much tension. Frustration from the instructor and the students bounce off of each other and there’s this gigantic negative cloud overhanging everything. It sucks.
Why can’t people just stop taking everything so personal?
Fucking set aside your fragile self-esteem and let’s move on with the learning!
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