Superior is not easy, however it's harder when u r having a bad teacher. We have the head chef of patisserie as our teacher, however his skills and his title is totally going to the opposite way. So pissed with his attitude. No matter how, I'll do my best!!!
Buche de Noel: chocolate mousse, cointreau mousse with joconde layers and ganache with chocolate coating and meringue figurines
Brasilia: buttercream, joconde, top with nougatine
Feuille D'autome: almond meringue layer with chocolate mousse. Ganish with coverture chocolate
Petit Four: glazed, choux paste, caramel fruits, tartlettes
