DAY 29

CAPRICE SESAME
putting the mixture in the molds
fresh out of the oven
putting on the filling
all finished

DELICES PISTACHE
the pistachio mixture
making the cookies
before going into the oven
the finished pistachio cookies
cooling the chocolate
the sheet for making "Ritz" chocolate
making the "Ritz" chocolate for the bottom
finished product

DUCHESSE PRALINE
spreading it out
before the oven
out of the oven with some chocolate
almost done
more chocolate the better


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DAY 28

Tartelettes aux Fruits
going into the oven
fresh from the oven
painting the glaze on
adding the strawberries
dusting the raspberries
filling the raspberries with raspberry preserve
adding the raspberry
adding the other berry
the "Ritz" chocolate
the cherry version

Piemontais
Chef doing a demonstration
the dough all rolled out
cut into squares

just out of the oven
the choclate hazelnut filling
the complete sandwich
finshed product with the chocolate "Ritz" squares

Eclair Carolines
the eclairs after being filled
the filling
putting the glaze on
making the eclairs pretty
the finished products
TYPE 1
TYPE 2
TYPE 3

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DAY 27

Beignet Amande
filling the molds
putting the glaze on
the final product

Biscuit façon Brownies
first stage of carmelizing the hazelnuts
brownies just out from the oven :)
piping the chocolate genache
adding the carmelized hazelnuts

the finished product, with the chocolate "Ritz" squares



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