Plated Desserts

We worked on Plated Desserts in my Advanced Pastry Class- here is what I created:
chocolate mousse, champagne sabayon, chocolate mousse, almond and rum infused ganache, topped with champagne sabayon mousseline and chocolate shavings. The profiterole is also filled with the mousseline and everything is accompanied by a glass of champagne.

This is a different plating with the addition of macarons filled with Strawberry Buttercream:

Devil's Food Cake with chocolate mousse on top and filled with a strawberry buttercream. It is all encased in chocolate and chocolate curls and adorned with chocolate covered strawberries. On the right is a vanilla bavarian cream sitting on top of chocolate ganache.

From the back working clockwise, we have a martini glass filled with tiny Macarons. I created a Chocolate Disk to fit perfectly on top of the glass which is then garnished with a Chocolate Covered Strawberry. Next is a pyramid of Almond Chocolate Ganache, followed by a Chocolate Pot de Creme in the middle with a Chocolate Covered Strawberry on top, and a molded Vanilla Bavarian Creme with Strawberry Coulis to the right. In the very front I have a Profiterole filled with Champagne Mousseline, and behind that are 3 half spheres of Almond Chocolate Ganache with a Chocolate Almond Biscotti on top. Lastly we have the Parfait topped with a paper thin wedge of chocolate garnish.