Pastry techniques class at L’Academie de Cuisine is totally joyful, but also very humbling. I can explain best in pictures:
My Bavarois cake:
Looking altogether too much like a red field with a picket fence.
Chef Claude’s Bavarois cake:
Looking, well, incredible.
‘Nuff said.
Soon I will try to post more details about how we made the little meringuey shapes around the outside, and how we made the raspberry mirror glaze. (For the rest of the cake, see last week’s post on how we made the Bavarians and layered them with vanilla cake.)