I have a feeling that I'm going to have a very strong wrist and upper arm by the end of summer. We've been putting the balloon whisk to good use, making sponge for Génoise and Ladyfingers one day, and making creams, merringue, and ganache the next. I dipped the ladyfingers in my morning cappuccino and sliced the Génoise in half, filled it with pastry cream, and spread chocolate ganache on top. Yum! It reminds me of Boston Cream Pie. Next week, we're going to start getting graded, building more complicated creations from all of these basic skills.
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