Tuesday, May 28, 2013

Prinsesstarta with Piere Hermé's Chocolate Pastry Cream

Prinsesstarta with chocolate pastry cream
Of course I forgot to post on time for May's Daring Baker's Challenge. As ever. I actually made this near the beginning of the month. We were challenged to make a prinsesstarta, which is normally layers of sponge cake, jam, pastry cream, and whipped cream underneath a covering of bright green marzipan. This is nearly that, except that I wanted to bring it to a party that we were having for two students doctors (yay!) in our lab who just successfully defended their PhDs. So, rather than a traditional prinsesstarta, it needed to be a mouse-shaped-prinsesstarta. Because that was relevant.