Week 6 of pastry school 🥠🍰

Petit four week in pastry school! We made petit four sec and demi-sec this week. We will make petit four frais & glace in the coming weeks.

Pictures 1-3: mine and my classmates’ petit four bakes.

Picture 2 (from top to bottom): hazelnut chocolate sablee, hard meringue, linzer cookies with marshmallow fluff filling, macarons filled with cherry ganache, sablee cookies with candied papaya/orange peel/lemon peel, macarons filled with cinnamon pistachio ganache, checkerboard cookies, macarons filled with armagnac ganache, linzer cookies filled with jam, cherry financiers, macarons filled with blackcurrant ganache, raspberry financiers, macarons filled with orange ganache, peppermint hard meringues, linzer cookies filled with nutella

Picture 3 (from top outside cookie clockwise to center): natais sablee, almond cookies, icebox round cookies, piped cookies with sprinkles, chocolate-dipped coconut triangles, matcha madeleines with white chocolate drizzle, pistachio madeleines, hazelnut madeleines with dark chocolate drizzle, pumpkin pie spice madeleines, hard meringues, strawberry/blueberry/mango financiers