Class this week was Revisited Classics which put a modern spin on some classic French pastries.
We made a lot of pâte à choux, but added a modern element to it: croustillant. The croustillant adds crunch and sweetness to the pâte à choux. One of the things we made from this was cream puffs. The cream puffs are filled with caramel and chocolate cremeuxs. We put them together to look like MOFs. The hats and neckerchiefs are made out of modeling chocolate.
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My food journey through Johnson and Wales as a Baking and Pastry Student
