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Spotlight  – Jeffrey Spurlin, CWPC, Pastry Instructor, The Art Institute of Indianapolis, Indianapolis, IN

A special thank you to Jeffrey Spurlin for providing the following presentations on the new shape:  Pleasure

www.myebook.com/index.php?option=ebook&id=36056

1) New Type Carrot Cake: Spiced Carrot Cake, Cream Cheese Mousse, Candied Carrot Ribbons on a Pineapple Gelee.

2) The Cookie Aisle: Lavender Langue Du Chat, Raspberry & Pecan Rugelach, and Cassis Linzers.

3) Absinthe Macaroons (French Macaroons with Absinthe Ganache)

4) Port Poached Pear Tart with Pistachio Cream.

5) Confectionary Sampler[clockwise from the top left]: Raspberry-Basil Pate De Fruit, Nougat Montelimar, Pecan Toffee, Passion fruit Marshmallows.

6) Amaretto Genoise, Almond Cream, Glazed Strawberries, & Toasted Almonds.

7) Espresso Mousse and Lemon-scented Madeleines

See all your favorite chefs’ collections of past submissions at the Deep Plate page on Facebook.  Please “Like” us.

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