This weeks desserts are Swans; it’s component are made from a puff pastry called Pate a Choux and Creme Chantilly. The Swans were prepared by the Team of Jason and Karina and the Chantilly being made by are Stewart of the day Lee-Ann who also made the Chocolate Sauce and Raspberry Coulis.

The Napoleons were prepared by two teams, Team C which consist of Deven, Kristen and Michelle along with Team D made up of Frank, Allison and Loury, they made the pastry cream filling one of the components in the Napoleon and the fondant that is used as garnish, the last component is the Paton which was baked by our bakers Cha and Diana who also were in charge of making the Brisee.

Samael and Victoria Teamed up to make the Chocolate Buttercream Slice, they used tube shape sponge cake that was made weeks prier and made the chocolate buttercream.

Each dessert has some for of Allergen or Trigger Ingredient:

Swans – Gluten, Dairy, Chocolate and Eggs.

Napoleon – Gluten, Dairy, Eggs, and Rum.

Chocolate Buttercream Slices – Eggs, Dairy, and Rum.