On the first day we made tart dough, the chiffon, and the ganache, and refrigerated all to bake and fill the next day. In addition on Friday we made decorations to go with the plating. What our group did for presentation was that I made spun sugar. It is pretty interesting. All it really is is heating up sugar to about 290, around the soft-crack stage. Then you shock it and it begins to cool and thickens. At that time, you can begin producing the spun sugar. The implement most commonly used is a whisk with the end cut off to make a number of tines. You then flick the sugar over a surface and it becomes a fine nest of sugar. Alternatively you can go slower over a shaped object to create various shapes like we did to make bowls.
We made them up in a nice presentation. We topped some of the Apricot Ganache tartlets with a slice of apricot and gold leaf, and others had a flower piped on. We finished the chiffon with small designs of spun sugar. We had a lot of extra tartlet shells so simply filled some with raspberry jam and topped them with a fresh raspberry. They all came out pretty good. I wasn't too crazy about the tart dough, it just tasted like shortbread as opposed to a tart/pie. The Apricot Ganache tasted fine though I'm not crazy about chocolate. The Margarita Chiffon tasted interesting. The recipe called for tequila but we didn't have any so replaced it with Grand Marnier. The alcohol flavor was pretty strong in it since the alcohol was added after cooking so none was cooked off. At first I didn't care for the taste but as a whole tart I thought it was actually pretty good. It had a very complex flavor, not predominant notes, but I liked it.
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