Dessert Buffet Final

The final in my basic pastry class was to create a petit four dessert buffet platter. It had to include 5 catagories. The whole project was worth about 500 points and about 40%of our final grade. I ended up getting a 95% on the project and was really please how everything turned out. I wished I could have used brighter colors but in the fall its hard to get frest fruits to brightent things up.

From left to right; Petit for Glace product- chocolate glazed gingerbread cakes, sponge product- pistashio financiers, baked meringue product- meringue mushrooms, dough product- coconut pecan caramel cookies, and finally petit four sec product- langues de chat (cats tongue)

We were encouraged to make things we have yet to make in class and to try formulas from other books other then the ones we use for class, so all of them except the mushrooms came from Martha Stewart's Baking Handbook, a book I recieved from Nicole as a going away present :)



Meringue mushroom on top a slice of kiwi on top a mint leaf... I love this photo