I spent my Spring Trimester Sophomore year studying abroad in a small town in the south of France! It was the best experience of my life! I highly suggest any aspiring pastry chef to at least visit France, their pastries are out of this world and so elegant. Here are some pictures of the sweets I made at Ecole Nationale Superieure de Patisserie.
An entremet literally translates to " between servings" but is often reffered to as the dessert: a mousse bassed cake with many layers. For the final I had to create my own flavor and design. I made a banana hazelnut pictured directly below.
