Damn, that's fancy

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It's been 6 months and a lot of damn breads, pastries and confections.  Our last week of official learning has ended with plated desserts, bringing all elements we have learned up this this point together in a nice little satchel.  Our highly awesome instructor Frank, who was with us for the breads section and wedding cakes made another cameo appearance to take us on the roller coaster ride through Fancy Town.

All aboard the train to Fancy Town!  Keep all arms and legs inside the vehicle.  Photos are more than permissible.  They are required!

The classic chocolate souffle.  Pretty enough on it's own, but...

Add some powdered sugar and a nice quenelle of freshly spun jasmine tea and caramel ice cream to a souffle which has just departed the oven, and you have absolute heaven.

5 seconds after we assembled our own souffles, they were completely demolished, nothing left but the evidence in the ramekin and on our spoons.

Buckwheat-beer crepes filled with macerated strawberries, nestled in a bed of Sabayon and garnished with a quenelle of strawberry sorbet.

Profiteroles.  In layman's terms, these are choux puffs split and filled with vanilla ice cream.  Garnished with a chocolate sauce, candied hazelnuts and licorice micro-greens.

Custard soaked brioche with strawberry sorbet, black olive crisps, fried brioche croutons, black olive caramel and strawberry reduction.  This was one of the most delicious things I have ever eaten!  Needless to say, our instructor plated this in a way which would make it easy to shell out the big bucks for.

This looks like asphalt, but is one of my favorite culinary epiphanies.  Cocoa nib praline.  Cocoa nibs are bitter chunks of the cocoa bean which are a byproduct of chocolate processing.  We caramelized these little gems and created something toasty, sweet, nutty, chocolaty and super fantastic!

The cocoa nib praline in action!  A cocoa nib praline crisp rests atop cocoa nib praline chantilly, a slice of pot de creme, and a bar of incredibly tender chocolate cake.  This awesome creation is surrounded by a port and raspberry reduction, anise tapioca, fresh raspberries and more of those awesome micro greens.

Grapefruit, date and coffee tart topped with coffee infused cream and sat beside a quenelle of grapefruit sorbet.  Yum, yum!

The last 2 weeks of the program will be non-stop production for the graduation ceremony.  I can't believe it's almost over.  We've become such a close knit dysfunctional family and I have looked forward to seeing the band of misfits each and every weekday morning.  File my decisions to attend SFBI under 'One Of The Best Things I Have Ever Done'!



Anonymous said...

It's been a tasty ride! I wish you the very best. I've thoroughly enjoyed your blog and hope that you will continue to indulge us with your adventures.

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