The 21st day of the course marked the start of the fourth module, which focuses on fundamental pastry techniques. I enjoy these modules the most because they invite experimentation with textures and flavors, and they teach practical skills that can be adapted into original recipes.
That day we learned to make a decorative sponge using a 3D silicone mat. A decorative sponge is a thin, delicate cake layer designed to complement desserts such as bavarois. The special mat gives the sponge a three-dimensional pattern, adding visual interest and texture when placed against a molded bavarois. The process was enjoyable and satisfying — deceptively simple at first glance, but more time-consuming than expected once you pay attention to detail.
For the main dessert we prepared a fruit bavarois (Bavarian cream). It was a clean, well-balanced recipe that serves as an excellent foundation to build on. I plan to refine and personalize this basic formula in future posts to develop my own variations.
I was very pleased with the final result — both the presentation and the flavor turned out nicely.
Close inspection revealed a smooth texture and vibrant fruit notes that complemented the light bavarois base.
We also molded smaller individual portions, which are ideal for tasting or for serving at gatherings where guests prefer single-serve desserts.