Mogador – chocolate and raspberries, a most delicious combo!

So yesterday was a busy day… I had a demonstration for the Mogador cake, then I had my written exam (yes, yes, there are exams in pastry school…), then I had my Mogador practical!  Whew!  I must say that this is one of my favorite things that we have made so far.  It is a chocolate mousse cake.  the bottom layer is a chocolate genoise that has been imbibed with a raspberry liqueur syrup and spread with a thin layer of raspberry jam.  The top layer is a creamy chocolate mousse.  The top is decorated with raspberry jam and piped mousse.  This is a really tasty cake – definitely I would want to order in a restaurant or serve to my family! : )  It was also enjoyable make and decorate.  The picture doesn’t really do the colors justice, I’m afraid.  Mais bon….

Charlotte aux Poires

Yesterday morning I made the Charlotte aux Poires, which is apparently a very traditional french dessert.  It is filled with smooth, light, pear mousse and pear slices.  The outside is lady finger biscuit that I imbibed with a pear brandy syrup.  I liked this practical because we each got to decorate our cakes differently, using berries and vanilla.  It is always nice when everything looks different!

In other news, I have started a stage (internship) at a local patisserie.  It is very interesting, and I think I will get a lot of experience, even though I will only be working there until mid-november.  They really do put me to work (which is a good thing!).  I have made flan and choux pastry, piped countless sheets of eclairs, chouquettes, and religieueses, glazed tarts, cracked eggs, and completed many other tasks.

Croissants, pain au chocolat, brioche…. what a heavenly smell!

Over the past couple of days, I have had several practicals.  On monday, we made croissants and pain au chocolats, which I have been waiting to make ever since I  got here!  A good croissant is tough to find in the states, so it is one pastry I really hope to master.  And oh man, did the kitchen smell amazing while our croissants were baking!  Mine came out looking very pretty, with many layers and a lovely shine.  Unfortunately, I think they were slightly under cooked on the inside, which was disappointing.  Also, I didn’t get a chance to take a nice photo.  Right after my practical I had a demonstration, so I left my pastries in my big tupperware box on a table… and when I returned they had been scarfed up!  It was a bit of a bummer.  Mais c’est la vie!

Then, this morning at the crack of dawn (ok, not really…. it was 8:15.  But it was dark and rainy, so it felt like the crack of dawn!) we made brioche.  It is a rather unruly dough.  It rose ridiculous amounts and in some cases began to tilt over the edge of the mold.  But the imperfect loafs are somewhat endearing, and certainly tasty!   We also made pain aux raisins, which are basically raisin buns.  

Belleville

This morning my friend, Rachel, and I went to the Belleville neighborhood of Paris.  It is not in the center of the city, and certainly has a different feel than the area where I live (which is quite cosmopolitan, and full of high end shops and boutiques).  

In Belleville this morning we meandered through an open-air Arab market, filled with boxes of spices, crates of pomegranates, and tables piled high with Middle-Eastern pastries.  We bought some figs, which we enjoyed later in a sunny little park with some bread, overlooking a gorgeous garden. I love exploring the various quartiers of Paris…. we don’t necessarily find things considered to be ‘typically Paris’, but it is always fascinating.  

Moka

Now we are finally getting up to recent things I have made!  This cake is called Moka, and it is filled with coffee, coffee, and more coffee!   It has two layers of genoise cake that have been soaked in a dark, sweet, coffee-infused syrup.  The Moka is iced and decorated with a coffee buttercream.  Chopped almonds decorate the sides.  

The Moka is still sitting in my fridge, although I made it on Tuesday.  I have decided I cannot eat it anymore, however… The two times I have had a slice I have been absolutely unable to sleep…. probably because it is so very full of caffeine!  Who knows what I will do with the rest of it…

Tarte aux Poires

The filling of this tasty tart is made of caramelized pears, studded with golden raisins and a few black currants.  The topping is much like the dacquoise- a light, meringue-based mixture.  

Dacquoise

This is a meringue-based cake, which makes it light and spongy.  It is topped with sliced almonds and powdered sugar, and filled with a praline buttercream.  I made the flower decoration out of marzipan.