In Tuesday's Advanced Bakeshop class, we focused on different sponge cakes which we'll use in applications at some other point. We made a chocolate pistachio cake, a flourless chocolate cake, and a joconde with decor paste. The most interesting of these was the last. Decor paste is made from butter, sugar, egg whites, and pastry flour, and can be colored or flavored in multiple ways. We made chocolate decor paste, which we spread thinly onto a silpat and them used a comb to create a patterned design. This was placed in the freezer to set up, and later the joconde batter was poured over the top. This is what it looks like after baking:
We also made lady fingers. Each of these recipes will be used in the future, so I'm sure there will be more interesting things to come.