Saturday December 14, 2019: “Douceur de Corse” log (4 hours)

4 hour course
Time: 2:30 p.m. - 6:30 p.m.
COMPLETE
 
Christmas is coming… no idea for your Christmas Eve dessert? So here is a combination that works and is successful: clementine and chestnut! The acidity of Corsican clementine mixed with the creaminess and sweetness of chestnuts, a light treat.
 
Recipes made: clementine compote, soft honey almond biscuit, vanilla cream, chestnut sabayon mousse.

Techniques taught: making a fruit compote, making and baking a soft biscuit, cooking vanilla cream, making a light mousse based on sabayon, assembling a log in a gutter with insert, mirror glazing method.
 
Course limited to 7 people.