Well… maybe not just quite yet, but sometimes I think that perhaps I should consider a pastry career. Although I’m not a big fan of sweets (I’d much rather have a steak than a cupcake), I’ve found that I rather enjoy making desserts and have a fairly decent knack for them. The pastry world appears much more precise and not as rushed as the savory, both of which appeal to certain parts of my personality. I also feel as if I’m working on an art project much more than actually making food while preparing desserts. (Side note: I someday want to have a room in my home dedicated to arts and crafts.)
This post showcases a classic genoise cake that I made back in Level 2 at the FCI. I believe the word my chef instructor used to describe it was “elegant,” and I think I must agree. The cake is moistened with coffee extract, frosted with a hazelnut flavored French buttercream, covered on the sides with crushed almonds and cake crumbs, and dusted with cocoa powder. (Ignore the plastic wrap and aluminum foil – it was eleven-something at night and my brain wasn’t at full capacity when I took this picture.)
Beautiful! I’ll leave the baking up to you!