Things from my last week of work

My last week of work, I decided to bring in my camera and start snapping up pictures of the glorious overpriced stuff/crap we make. I figured if anyone wanted to yell at me, I'd be out of there in a week anyways.

Every morning we assemble an array of small cakes, bigger cakes, chocolate mousse, and mignardises. If we're lucky there are only about 200 mignardises to make. On a bad day sometimes 1200.

Our 'petit gateau' sell for about 16 euros and we make a variety including a peanut chocolate cake with chocolate chantilly and caramel filling, a kumbawa lime flavored confection dipped in chocolate glaze atop a sweet dough ring with lime chantilly, a salted butter caramel religieuse, a yuzu flavored layer cake, a strawberry bavarois dome atop a financier filled with strawberries, and a lychee flavored dome atop financier with red flocked lychee chantilly.

Also for tea time we make a millefeuille, a strawberry pistachio tart, and an assortment of cakes, cookies, and chocolate dipped waffles.

In July, one of the restaurants (Relais) closes and we make half as many desserts. Usually there are a few other larger cakes. However, for summer we've been making this weird version of a vacherin. Classic vacherins are cakes of icecream served in a shell of meringue. At Plaza our version was a ball of lychee strawberry ice cream dipped in rose flavored whipped cream. Before the cream sets, small meringues are painstakingly added one by one. On a normal day we make about 20 of these atrocities.