Right before spring break Deluxe Desserts’ menu for the Les Dames d ‘Escoffier dinner was Milk Chocolate Hazelnut Tart, Vanilla Pastry Cream Filled Bomboloni, Green Tea and Jasmine Delice, Vanilla Gelato and Espresso Granita.  To say the desserts came out beautifully and tasted phenomenal would not be enough. The class prevailed over week #9’s  menu and special guests applauded their hard work!

After taking an absences for midterm week to work on B-tech recipes the class came back without skipping a beat with a full production and special guests for dinner.  Deluxe Desserts made beautiful and scrumptious dessert plates that are beyond just these words. Week 8’s dessert menu was as followed: Tarte Au Chocolate with Cappuccino Ice Cream, Coconut and Banana Crisps with Coconut Ice Cream , Lemon Meringue Cake, and last but not least margarita sorbet!