Day 22:

A new day in the pastry. I began assembling desserts for VIP customers, with fruits and chocolate.

My next task was preparing “baumkuchen” (a cake tree), a traditional dessert with many layers for making the bark (tree covering). To prepare this dessert we need much patience because every layer will be cooked in the salamander (extend a very thin layer in the baking tin, cook until golden brown and repeat the process).

Other type of "baumkuchen"

Later in the kitchen a la carte I have helped with the “mise en place” refilling small glasses with sauces, and cutting vegetables for side dishes.

Then I have helped preparing mousse of chocolate and brioche of walnuts.