Savarin is a ring shaped yeasted cake named after a famouse French chef Jean-Anthelme Brillat-Savarin. It is usually flavoured with rum and served with Creme Chantilly and fruit.
Chef Keit' s Savarin... I like it...
When we made our savarins, after we proved and put in the oven, I came back to check and I saw !?!?!?!?!?!?!?!?!
Oh my god, strange creatures ! Huahahahahaha....Because someone turned off the oven, it became a prover which means the dough we put were over-proved. (but after baked, it was very tasty-cripsy like bread stick lol)
Crepes : Thin, rich batter is essential for French-style fine crepes. Crepes can be folded in a variety of ways. The traditional shape is a fan (folded in quarters). Other folds are cigarettes or pannequets which enclose the filling.
Crepes by chef Keith and Lemon Meringue Tartlette by chef Herve.
I like the lemon tarts but I didn't got chance to make it since we were assigned to help in many different tasks..( I helped chef Angelo making Macaron)
Chef Herve made such a fantastic fruit basket from sugar. The right picture is Pistachio made by Soo jin and me.
We started the afternoon tea on Wednesday, came to school at 8 am. and made things. After that, we moved all petits fours to the Ambassador room to set up.
We all became front of house team. Stealla was the Maitre` D, Cynthia and Efsun were behind the bar, making coffee and soft drinks. Seok and Nicole were the crepe suzette man, Soo Jin, Heidi and I went behind the buffet counter and the rest of us became the waitstaff. (Lucky ! I don't wanna be waitstaff, can't carry the plates..too heavy ^ ^'')