After a fun-filled, long weekend in NYC with Seth, Ayuko and George, I made it back to the bakery today to start a new class, individual desserts. This weekend was great..I still cant believe how much we did in just three short days. We ate A LOT (visited no less than 6 bakeries) but we walked A LOT also, so hopefully it was all balanced out.
We made cashew daquoise cookies today. They are a dried cashew meringue cookie sandwiched between coffee buttercream. Yum-oh. I think it was the coffee buttercream that caught my taste buds….those of you that really know me understand.
This 3 week block of class is split between two rotations, individual pastries and mignardise. I am in the individual pastry class first, which is focused on mini sweet things…. the next class we produce even smaller sweet treats, mignardise, which are usually enjoyed as an after dinner bite size treat.
