Had another tough practical today. We had to make:
-Buttercream cake (Genoise) whisked by hand ( 20 minutes atleast)
-A sponge cake (Seperated egg sponge, whisked by hand 15 minutes)
-French Butter Cream
-Torte Cake and fill
-Front and decorate
-Make ganache to peanut butter consistency, fill sponge, roll, coat outside, set.
-Make ganache glacage and pour over.
-Slice and pipe with chocolate ganache.
In 3 hours.
Not everyone in my class even finished. Luckily I did. I was fortionate to only miss 3 points off of the entire practical (which crazy enough- means a B- yeah they are that harsh!). Some people were on the brink of failing and others had melt downs! It got pretty physical. Haha.
Didn't take really any pictures, not enough time. Had to finish practical and I was covered in Couveture ( special $$$ chocolate).
Now just remember that French buttercream is the most yellow and unstable of the 5-8. Its because of the egg yolks and also large amounts of ...what else..... BUTTER.
P.S. Its torted with black raspberry simple syrup liqueur and raspberry jam.
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