My take one "Gateau Noix de Coco" that we made 2 weeks ago in class. Made this one for my sister in law's B'day. / I made it a bit different than in class...used a joconde border a bit wider 1/4'' in class it was 1/8''. Then, instead of whipped cream + white choco. + cocoa + strawberries....I used all fruit

The fruit made the cake so, so fresh and it lightened it up both visually and on the taste side.

I don't know what is funnier, Alison's will to pose for the camera or Jessica's hat!
Either way at Alison's Request!!!!! L-O-L yes she finally gave in! LOL
Here is Jessica's Toque (hat) which felt into the Petit Fours! decoration she was piping and as you can see her hat is decorated with some lovely chocolate hearts!

This weeks Advanced Pastry Creations! Raspberry Cream Torte, Japonaise and Petits Fours

Raspberry Cream Torte & Japonaise

Assembling the Raspberry Cream Torte

Pipped Italian Butter Cream

Raspberry Cream Torte / Made with Yellow Sponge Cake + Italian Butter Cream + Raspberry Marmelade.

Frangipane Cake to make the Petit Fours

Icing the Petits Fours

Lorie, Aaron, Stephanie and Alison. Alison is demonstrating the correct way to roll a paper pastry bag and pipe.

Stephanie decorating the Petits!

Petits Fours

Petits Fours (France) Small, bite-size, fancy iced cakes. This ones have Frangipane Cake (Almond cake) sandwiched with Raspberry marmelade and topped with a layer of marzipan. Then finished with Fondant Icing.

Making the 'Japonaise' meringue disks (Meringue + ground blanched almonds)

Putting the 'Japonaise' together with the ganache.

Japonaise ('Japanese woman' in French) This Classic French Pastry is usually seen in the the patissier's shop window. This one has 3 flat disks made of blanched and ground almonds. Then then the meringues are sandwiched together with Ganache.

Making the easter eggs

Tu made our pressed sugar easter eggs.. GOOD JOB!

Drying the pressed sugar

Sun glasses anyone? / Coretta and Aaron's Easter Eggs

Tu's and Joses's Easter Eggs (in pressed Sugar)

Chef Katrinas Easter Egg Brownies!

LOL Alison was actually trying to help get the better side of the Angel Food Cake!... it ended up dancing for the camera : )

HAPPY BIRTHDAY!!! Mom!!!
I made this for my Mom's (04/07) B-i-r-t-h-d-a-y ! ! ! and mine (04/09**)
it is a Bombe* style cake.
It is a French recipe called = "Gateau d'Anniversaire, Chocolat - Noix de Coco"
- or - Birthday Cake, Chocolate-Coconut

*Bombe = (A dessert consisting of two or more layers of variously flavored Mousse or ice cream frozen in a round or melon-shaped mold)

** 04/09 = April 9 = Abril 9 in Spanish = This blog's name! LOL :P

Layer by layer recap!

From bottom up . . .

- Moistened with Brandy Syrup reduction, Chocolate Genoise (sponge cake)
- Layer of Ferrero Rocher mousse
- More Chocolate Genoise
- Chocolate Mousse layers encasing a creamy dreamy coconut creme brulee core
- 60 % cocoa chocolate couverture garnished with Creme de Pirouline Cookies

Birthday Chocolate-Coconut Cake

Delicious 60% cocoa chocolate brick of Callebaut's chocolate. Callebaut is the preferred chocolate of chocolatiers, pastry chefs, chefs de cuisine, bakers and ice cream makers AND the basis for this Chocoholics dream dessert! LOL To purchase Callebaut chocolates visit your "Whole Foods Market" they are the only ones I know that sell it by the pound to non professionals.

For more on Callebaut see: www.callebaut.com - AND - www.barry-callebaut.com

Layering the cake / bombe with the chocolate mousse and the Ferrero Rocher!

Last layers.. Crushed Ferrero Rocher chocolates

Bombe must be well lined and wrapped with plastic wrap for easy removal. Now it goes in to the freezer for a good night sleep!

Morning Fresh! Out of the freezer and still in its PJ's... Ready for its chocolate bath!

Birthday Lunch! Made by MY MOM!!!! all for ME!!! it was a very pleasant surprise! THANKS MOM!!! I don't know all the names of the stuff all I can say is... it was d-e-l-i-c-i-o-u-s--!!!! We all had seconds! (Meat loaf, mashed potatoes with cream cheese, rice and French green beans with bacon! MMM)

Shirred Eggs with Potato Gaufrettes, Belgian Waffles, Starbucks coffee and Iced Hibiscus Tea

Shirred Eggs (which I learned to do in first semester "Basic food Prep") and Potato Gaufrettes (A thin fan-shaped wafer)

Potato Gaufrettes (A thin fan-shaped wafer): In the raw

Picture perfect waffle! LOL : ) simply garnish with mildly thawed frozen fruit (very refreshing) and maple syrup.

Here it is the secret to perfect Belgian waffles! GUESS??? ok a pinch of yeast in your batter let stand 30 min. or so then when ready to make the waffles simply whip the egg whites and incorporate by folding (don't over mix) to preserve all the precious CO2 that will yield perfect cake fluffy waffles.

Here it is!!!!! Zio's Italian Kitchen ( Zio = uncle in Italian ) Just look how perfectly the sun shines upon it! LOL Well Zio's is where TCC's very own Jose Munoz and Jeff (last name ?) work! Seriously speaking it's worth to pay a visit! The food is super! great decor, desserts! Cozy candle light atmosphere with plenty to see inside! the decor is very ingenious and the choices endless whether it is for food or wine. Ok as Paul Kuhn says "if the bathrooms are nice" ... or something along those words meaning if they take the time to have clean bathrooms that have 2 electric paper towels dispensers each!!!!! EXCUSE ME? Yes not 1 but 2 electric paper towels dispensers you just know they put much more care in to their food! And Chef Jose swears me all the food is made from scratch, fresh to order! So there you go wait no more and start planning your visit to Zio's!

SEE: www.zios.com

(for menu and locations)

OH MY!!!!!!! the best! This was my favorite of the 3 desserts Jose insisted we tried! LOL Who can say no to that? / This was a SUPER creamy yet deep flavored chocolate cake that no matter how much you ate you didn't get enough and surprisingly it didn't make you feel sick (sugar wise). NOW that can be Dangerous!!!! it is like that defense mechanism your body has to let you know there is a sugar overload is GONE!

T-I-R-A-M-I-S-U-!!!!!!!! It was GOOD! the vanilla sauce was out of this world!!!! what a combo! Very FRESH! A true TIRA-MI-SU = Italian for "pick me up"

Something panna cotta... Like Coffee Panna cotta. Hey it was all good! Love the presentation Lavazza coffee cup and the whipped cream!

I introduce to you!

(((drums rolling)))

Chef J-o-s-e-!
AKA my cousin! LOL LOL LOL No it is all a big joke Coretta made once and now it is taken for almost a fact;But no we are not related. Never the less here he is at his work place! ZIO'S Italian Kitchen!!!! I am posting this picture too for those of you none believers; Yes Jose is a TRUE chef! and he makes the best "Bruschettas" ever! No seriously thanks a bunch Jose we had a great time at Zio's...we'll sure visit often! The food, service, dessert, etc it was all was beyond Excellent!

PS. I should get this photo signed!!!!!!!!! Hey who knows, next thing you know he has his own show in the Food Network!

WHO has a better smile the Mona Lisa or a Joconde?

Advanced Pastry 04.06.06
"JOCONDE" :
*Leonardo Da Vinci's extraordinary masterpiece, the Mona Lisa, was the
portrait of the 3rd wife of a Florentine merchant, Francesco di Bartolommeo
del Giocondo; Therefore we have "La Gioconda" (Italian) or Joconde in French.

The name joconde gives and indication of how highly regarded this sponge cake
is among pastry chefs. In addition to containing powdered almonds, it differs from
other sponge cakes by having whole eggs (rather than just yolks) beaten with the
sugar and powdered almonds before the meringue is folded in. Joconde is thin and
rich and is used to decorate and seal all kinds of Gateaux.

*adapted from: "The Art of the Cake", Modern French Baking & Decorating
by B. Healy & P.Bugat

Serious and professional! Assembling the Noix de Coco Gateau

Tu and his joconde sandwich

making the joconde pattern

Alison's secret weapon! to make Joconde on a budget! LOL notice the comb reads "Multi-Use" I bet they never thought people will go this far with it!!!!! LOL

<<< "Vive la hardware store"!!!>>>

making the joconde's choc stripes with comb

joconde choc stripes