Lesson #3: Buche Framboise et Mangue

14 Sep

The heat was against me with this one…luckily it stayed in tact until I left the teaching kitchen, somewhat. But the metro ride home equalled a very deflated and almost soupy mango mousseline cream.  I’m just thankful I got a quick photo before leaving the school…

In a nutshell, it’s mango mousse surrounding a raspberry jelly and thin almond dacquoise.  The mango was a bit tart to offset the sweet raspberry centre.  Then we made a crumble to cover the buche and add texture.  My favourite so far in Superior…but wait until the next lesson!

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