pâtisserie.
biscuits.
macaroons.
entremets.
mousses.
desserts.
pastry only made up two weeks of my william curley kitchen experience.
i fancy myself experienced in the basics.
i learned a few great new things though.
and got to help build all the entremets (at least i think it was all of them).
got to taste amazing ingredients and finished products.
even got to write on a couple cakes (happy birthday, dad).
i had a great time.
and special thanks to sarah, head of pastry, for letting me watch her create her dessert that she has entered in "the mövenpick gourmet dessert chef of the year".
the last photo is of the finished dessert:
canolli: jasmine mousse wrapped in poached green apple slices.
on chocolate shortbread.
with blackberry compote, apple espuma and mövenpick hazelnut ice cream.
...
...
photos, starting from upper left to right:
petit tarts /// freshly painted with chocolate /// petit fruits - for - /// the petit four /// fraisier /// frozen raspberries /// unbacked tarts /// backed raspberry and chestnut tarts /// macaroon ingredients ///the base of the raspberry macaroon (raspberry ganache and pistachio mousseline) /// raspberry macaroon from above /// finished raspberry macaroon /// unbaked tart forms /// puff pastry between tours /// finished puff pastry for cinnamon palmiers /// lemon loaf /// finished loaves /// unbacked hazelnut&almond biscuit /// chocolate financier with yuzu ganache /// baked hazelnut&almond biscuits /// packaged hazelnut&almond biscuits /// freshly cut honey mango /// tropical (birthday) cake /// tropical entremets being built /// finished tropical entremet /// passionfruit curd /// chocolate financier with passionfruit curd /// amadei chocolate /// chestnut buttercream being piped /// finished mont blanc /// coconut macaroons /// pistachio macaroons /// broken feuilletine /// white chocolate mousse /// base of the black forest domes /// chocolate mousse being made /// sea-salt caramel tarts /// black forest domes /// earl-grey caskets /// chocolate (celebration) cake /// base of a sacher /// chocolate decor in the making /// sarah's dessert (see above description).
...
pastry only made up two weeks of my william curley kitchen experience.
i fancy myself experienced in the basics.
i learned a few great new things though.
and got to help build all the entremets (at least i think it was all of them).
got to taste amazing ingredients and finished products.
even got to write on a couple cakes (happy birthday, dad).
i had a great time.
and special thanks to sarah, head of pastry, for letting me watch her create her dessert that she has entered in "the mövenpick gourmet dessert chef of the year".
the last photo is of the finished dessert:
canolli: jasmine mousse wrapped in poached green apple slices.
on chocolate shortbread.
with blackberry compote, apple espuma and mövenpick hazelnut ice cream.
...
pâtisserie.
kekse
macarons.
entremets.
mousse.
desserts.
ich war bei william curley nur zwei wochen auf dem pâtisserie posten.
ich gestehe, ich denke dass ich die grundlagen drauf hab.
jedoch habe ich einige neue sachen gelernt.
und ich durfte alle entremets einsetzen (zumindest glaube ich dass es alle waren).
ich durfte tolle zutaten und fertige produkte probieren.
ich durfte mich sogar auf einigen kuchen verewigen (happy birthday, dad).
ich hatte eine tolle zeit.
und ganz besonderen dank geht an sarah, die postenchefin: ich durfte ihr beim entwerfen und erstellen des desserts bei seite stehen für "the mövenpick gourmet dessert chef of the year".
das letzte foto ist von dem fertigen dessert:
canolli: jasmin mousse eingehüllt in pochierten grünen apfel scheiben.
auf schokoladen shortbread.
mit brombeer kompot, apfel espuma und mövenpick haselnuss eis.
...
photos, starting from upper left to right:
petit tarts /// freshly painted with chocolate /// petit fruits - for - /// the petit four /// fraisier /// frozen raspberries /// unbacked tarts /// backed raspberry and chestnut tarts /// macaroon ingredients ///the base of the raspberry macaroon (raspberry ganache and pistachio mousseline) /// raspberry macaroon from above /// finished raspberry macaroon /// unbaked tart forms /// puff pastry between tours /// finished puff pastry for cinnamon palmiers /// lemon loaf /// finished loaves /// unbacked hazelnut&almond biscuit /// chocolate financier with yuzu ganache /// baked hazelnut&almond biscuits /// packaged hazelnut&almond biscuits /// freshly cut honey mango /// tropical (birthday) cake /// tropical entremets being built /// finished tropical entremet /// passionfruit curd /// chocolate financier with passionfruit curd /// amadei chocolate /// chestnut buttercream being piped /// finished mont blanc /// coconut macaroons /// pistachio macaroons /// broken feuilletine /// white chocolate mousse /// base of the black forest domes /// chocolate mousse being made /// sea-salt caramel tarts /// black forest domes /// earl-grey caskets /// chocolate (celebration) cake /// base of a sacher /// chocolate decor in the making /// sarah's dessert (see above description).
...
William Curley Richmond
10 Paved Court
Richmond-upon-Thames
Surry
TW9 1LZ
William Curley Belgravia
198 Ebury Street
Belgravia
London
SW1W 8UN
William Curley Harrods Concession
Brompton Road
Knightsbridge
London
SW1X 7XL
