Lesson 1: Buche de Noel

Today was the first practical for Superior Pastry! wow! 2 more months than i'm done. Its so much more relaxing than in Intermediate coz we have like a 5hr practical class so we can do things slowly and calmly.

We had to do a Buche de Noel (Christmas Log cake) again but this time its a mousse instead of the usual buttercream. The base is an almond dacquoise filled with chocolate mousse and in between theres a chiboust cream with a dark chocolate glaze.

Chef's remark: good presentation but next time the decorations a bit to the center, mousse & chiboust cream is good.

Here is my presentation: