1. We made a tranche, or trench. It is just puff filled with pastry cream, topped with fruit, and brushed with apricot glaze.
2. Next were cream horns. They are just strips of puff wrapped around molds, and baked. You have to pull out the mold the instant that they come out of the oven; Chef likes us to pull them out barehanded. That is not going to happen, I try not to burn my fingers deliberatly so I use a towel.
The baked cream horns are filled with pasry cream and whipped cream.
3. We finished the day by making tuile cookies. I made rounds that I folded into fortune cookies.
4. Finally we each making a small platter.
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