March 24, 2007

Well, should we open a cafe? And then, what would the name be? The Living Room? The Parlor? The Hidden Room? What?

Here are some photos of some of the pastries and confections that I made. I’m still working on them so we wont be opening any cafe this year. But, lucky you, if you come to a workshop, you get to eat them.

I’ve been making molded chocolate, nougats, Torrone, caramels dipped in dark chocolate, nougats dipped in white chocolate, cinnamon stacks, and for the pastries, dacquoises, tarts, eggs in snow (oeuf a la neige), eclairs and mouses.