Lesson 11: Delice Caramel

Today i made Delice Caramel, its lady's finger layered with caramel bavarian cream and pear mousse and in between slices of pears. I have not tasted it yet. But the chef said its good presentation (on the small cake, the big one i didn't temper the white chocolate properly), the big one he doesn't like my presentation that much. Taste he said its good, montage could be better (coz i didn't chill my base cream so it was too warm when i whisked in the whipped cream and it became dense), but he said everyone made the same mistake. Other than that it was a good day.
Here are my presentation: