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Amber *: Boston Cream cakes
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Amber *: Cherried
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Amber *: Writing
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Amber *: Rosettes are applied
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Amber *: The cake then recieves a cover of ganache
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Amber *: bake 262
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Amber *: white cake is split, wrapped with accetate, bovarian cream is applied then the top layer
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Amber *: bake 260
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Amber *: equal parts sugar & water reduction carmalized
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Amber *: lightly toasted hazelnuts are added to sugar reduction
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Amber *: sugar reduction & nuts are briskly stirred to coat nuts
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Amber *: the nut carmel is poured onto a greased marble slab
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Amber *: Nut carmel is cooled on marble slab
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Amber *: art 067
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Amber *: once cool the nut carmel is spread and flipped over
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Amber *: The nut brittle is broken up and processed in a FP until a fine paste
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Amber *: Paris brests piped into shapes are smothered with sliced raw almonds
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Amber *: shaking the extra almonds from Paris Brests
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Amber *: Paris Brests
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Amber *: Praline paste added to pastry custard
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Amber *: whisking the praline into the custard
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Amber *:
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Amber *: Paris brests are spread with praline paste
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Amber *: Fresh cream is piped into Paris brests
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Amber *: finished paris brests
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Amber *: spreading puff bottems with pastry custard
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Amber *: puffs are spread w/ custard and then a layer of strawberries
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Amber *:
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Amber *: Strawberries resting on the custard and Puff base
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Amber *: art 081