#croque-en-bouche

[orangadore]

Croquembouche

[rootsandbeets]

This week was the mamooth task of wedding buffet.  As a class, and over the course of two days we pulled together a selection of super impressive dishes, which could make up the core elements of an incredible buffet table.

It was one of the best challenges we've faced, incredible fun and immensely satisfying.  I think the pictures speak for themselves, and I was so proud to see the incredible level of technical skills and creative presentation which went into each and every one of the dishes.

The croque-en-bouche made a stunning centre piece, and whilst a dressed salmon may sound a little dated, there's no denying how impactful a beautifully decorated one can be. My contributions were a salmon and dill cheesecake with layers of souffle, salmon mousse and herb mousse, topped with cream cheese and green peppercorns; and a cinnamon and apple bavarois - cinnamon mousse with a hazlenut dacquoise sponge, set apple custard, and calvados jelly, encased with dark and white chocolate swirls.

Thanks to Al for keeping us on track and being on hand at every stage.  It was so inspiring to see how far we've come as a class, and of course an absolute treat to then tuck in to each of the dishes.  An amazing experience and one which i'll remember for a long time!