Philippe owns and operates Patisserie Philippe in Soma. He is an absolute master at his craft, and the entire class agreed that he undercharges for everything he makes. It is hard enough finding a true French patisserie like Philippe's in San Francisco, let alone with such bargain prices. Put your passport away; for an afternoon get away to Paris, you'll only need your Muni pass.
Philippe took us through the art of decorating a fruit tart. He is big on color and variety.
While blackberries can be glazed, the powdered sugar is also a beautiful finish. It is especially pretty on raspberries, which do not take to glaze well at all.
Philippe did a few, and then had the students try a few. I love the addition of pomegranate seeds.
Voila! Everytime we thought he was done, he would add another grand touch, like the gold and pineapple leaves.
Next up, an entreme wrapped in a layer of decorated biscuit.
Even with no additional decorations, I think this cake is just about the most darling thing.
Fruit, chocolate, and gold leaf provide the finishing touches.
Inside: layers of genoise and raspberry mousse.
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