When I was doing my apprenticeship, the pastry pictured above was the one that gave me the most difficulty.
The inside is a cake called a chocolate marquise. It’s a very rich, dark chocolate mousse with a flowing white chocolate ganache center. The outside is a paper thin shell of chocolate, formed by hand, with split second timing and precision.
I had a lot of frustration trying to get this dessert to work for me. The pastry chef who taught me made it look so simple. He could whip up 50 of these in no time, while I struggled with four.
I didn’t realize it at the time, but the most useful skill I learned while struggling with this was patience. I worked at it for quite a while, and then one day it just seemed to click. My skill improved drastically after that.
This pastry was one of the most difficult things I had to learn how to do, but it’s now one of the things I’m most proud of.