Raspberries, pistachios, and crunchy pearls oh my. These white chocolate candy bars were made during our Pastry Program's chocolate course by chef instructor @michelernots
In French pastry, we use many nuts. What's your favorite nut to incorporate into your desserts?
Yesterday in Chef @michelernots confectionery class he whipped up these tasty bicolor gummies. The cherry cola base was split in two, the first portion was deposited into our @sasademarle demi-sphere molds and the other portion was whipped and piped on top of the first layer.
When making the classics there's so much to learn. This reimagined black forest cake was made by our chef instructor @joel.reno