D
ecorations made of chocolate are the most beautiful and sophisticated display of pastry chef’s skills when done properly, but they are also fun to make! That’s what I like the most about being a pastry chef – you get to play with chocolate all day long and on top of that – you get paid! It’s a sweet life!
O
ne thing that always takes my breath away is a display of those perfect French-style decorated entremets [ɑ̃tʁəmɛ] (for modern pastry chefs, an entremet is a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts)! That glossy glaze and delicate chocolate piping on the top, ah, be still my heart!
D
id you like playing with modeling clay when you were a kid? Well, playing with rolled fondant will be even better because you can eat your creations! And how fantastic is that?
A
s it is often the case in the history of sweetness, the origin and/or the inventor of some delicacy that is widely popular today is – unknown. Same goes for caramel.
