More patisserie training this week at Savour in Melbourne. If you've never heard of Savour, well, they really are pretty famous in the pastry and culinary circles. A whole wall of awards and accomplishments show what a talented bunch they are.....and that's not including the Guiness book record on chocolate flowers about to be attempted and the world class chocolate showpieces being created in the back rooms, for the upcoming champanionships..... (hush hush)
The interesting mix of students include seasoned chefs, bakers, apprentices and even the odd food blogger or two..... such as the lovely Ja of Beansprout's Cafe.
Here is Kirsten, Australia's Callebaut ambassador, full of smiles after arriving back in Melbourne at 5am on the morning of class, fresh from rubbing shoulders with world famous pastry chefs at the famed Culinary Institute in Chicago.
Of course covering jaconde sponges with raspberry jam is happy work....
And even more smiles when making a divine chocolate mousse with Callebaut chocolate....!!
Look at how gorgeous our Raspberry Labyrinth turned out...... just perfection......
Paul demonstrating the cocoa butter spray on the gateaux to give it a sublime velvet finish. Yes, just like how we all have a spray guns and compressors at home....... well, actually, I have the spray gun, but haven't plucked up the courage the take the plunge with a compressor.......
And the maestro, Paul, demonstrating some chocolate garnishes. It is so remarkable to watch and the reason why all the girls are probably a little bit in love with their pastry teachers (especially if they are good to look at). There is something about a man who has a way with chocolate.
Yes, artistic, perfectly made and gorgeously edible.
One of my favourites of the gateaux we produced. So much love went into it!
Making dacquoise is hard work and requires a lot of concentration :) Hint, get a tall person to help out......
And because everyone has gold and bronzed almonds in their fridge......
We'll just crush them in a food processor and put them on the bottom of a little cake.....
or two....
Or perhaps you prefer a macaron on it instead?
Quick, let me grab a picture before they all go home....!!
*Contented sigh*
And it continues, Petit Fours next on the schedule.
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