Today we finished off all the projects we'd been working on during the week. This is a Baba Savarin. It's like a brioche (rich yeast bread). It tastes a bit dry but then you soak it in a warm sugar syrup laced with rum... lots of rum (the recipe says "to taste"). We brushed the tops with glaze and then piped whipped cream into the center and garnished it. A little mint leaf would look nice here.
This is a passion fruit tart. We glazed the top with a clear glaze for shine and piped Italian meringue around the edge. Then we lit up the torch to give the meringue a toasty look. The tricky part was figuring out how to aim the flame. It browns really quickly when you actually hit the meringue. Next time I would also put a little powdered sugar on the raspberries in the center.
The flavor of the passion fruit puree is tart like a lemon, but more complex. It's a surprise because the color makes you expect lemon.