Here We Go!

Well, I've come across a great many blogs of other aspiring pastry chefs showcasing their journey through school, and I thought I'd share mine also!  So here we are.  You are joining me during finals week of the my fourth quarter of pastry school, but let me go back in time a bit and show off some of the work that has gotten me to this point.

Chocolate genoise with layers of ganache, enrobed in ganache.  The garnish is a dipped pecan and piped pate choux.