Ninja Training School (Weeks 13 and 14)

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To "Finish Him" the Bavarian in Week 13, we use a technique that adds a "mirror" glaze that protects the cake and adds a cool glossy finish...


Not this mirror...
 



This mirror... not pronounced the English way...

The mirror is made up raspberry puree, gelatin sheets and simple syrup.  I topped it off with "Q"-shaped Spongebuttons/Rothchilds.  Wouldn't Zorro be proud?

In Week 14, first we made...

Creme Brulee (I will show the technique in a video soon.)

Fl

Floating Island (French meringue shaped and grown like a peep (those Easter treats) in a microwave!))  in a sea of Creme Anglaise (remember the ice cream battle).

Souffle: (Grand Marnier and Chocolate)

Entourage:  2.5 Cups of Milk, 4 Egg Yolks, 5 oz. Sugar, 2 oz. AP Flour, 7 Egg Whites, Pinch of Cream of Tartar

1. "Blanche" the egg yolks by mixing with the sugar.

2. Boil milk.

3. Add milk to egg/sugar mixture.

4. Add flour to the mixture.

4b.  Add flavoring such as grand marnier and chocolate to the mixture.

5. Add cream of tartar to mixer.

6. Whip egg whites.

7. Mix some egg whites into mixture to lighten it.  Fold in the rest of the egg whites.

8.  Bake at 400F, then drop to 375F.  It should still jiggle at 400F when you drop the temperature to finish it.