Back to Patisserie today for the only patisserie classes this week as Monday was the Easter bank holiday.
Chef Nicolas today made a dessert quite similar to the bavarois last term. A plain sponge was used to line a ring and a mousse flavoured with chestnut used to fill it, along with some chopped glacéed chestnuts. A chocolate ganache was used to glaze the top and it was decorated with piped white chocolate and a marzipan scroll.
Chef Nicolas took us for the practical too and it wasn’t too hard a practical except for the chocolate piping on top which, in my case, looked like it was done by a 4 year old child 😦