Formulas: Tiramisu Cream Ganache [assembly of] Sacher [assembly of] Roulade [assembly of] Fresh Fruit Charlotte Biscuit Vienoisse Coffee/Rum Soaker | Small Wares Needed: Mixer, mixing bowl, whip, paddle Scale Rubber Spatula, Offset Spatula Cake turntable |
My Objectives:
Make Tiramisu Cream.
Frost the Roulades.
Add fruit to Charlottes to finish.
Keep station clean and organized, dishes to a minimum.
Make Tiramisu Cream.
Frost the Roulades.
Add fruit to Charlottes to finish.
Keep station clean and organized, dishes to a minimum.
Timeline: 12:00-1:00 Chef went over plan for the day; quick lecture. Group meeting over who is doing what. MEP Food & Equipment. 1:00-2:00 Started Tiramisu Cream. 2:00-3:00 Finished Tiramisu Cream. Short break. Assembly of Charlotte (fruit on top). 3:00-4:00 Did dishes. Helped frost Roulades. Finished various small tasks. 4:00-5:00 Cleaned kitchen, did dishes and mopped floors. | Prep List: Sugars: Granulated Eggs: whole, whites, yolks Mascarpone Cheese Dark rum Coffee What I prepared: Tiramisu Cream [assembly of] Charlotte [assembly of] Roulade |
Summary & Personal Observations:
The Tiramisu Cream came out great! Chef had me loosely follow the recipe on the back of the Mascarpone Cheese instead of following the recipe in the book, and the end result was amazing. The Charlotte was easy enough to finish; both of them just needed some fruits on top. The Roulade filled with Lemon Cremeux was probably the most delicious dessert I've ever eaten.
The Tiramisu Cream came out great! Chef had me loosely follow the recipe on the back of the Mascarpone Cheese instead of following the recipe in the book, and the end result was amazing. The Charlotte was easy enough to finish; both of them just needed some fruits on top. The Roulade filled with Lemon Cremeux was probably the most delicious dessert I've ever eaten.