Above, Rosie Neogy, Sage Dimorente, Tamzen Mc- Collom and their gâteau Basque. Left, Brenda Gonzalez and Valeria Chavez Huerta are shown with the tarte aux fruits. Right, the pistachio dacquoise was the winning dessert.
Mariposa County High School French Club members participated in their annual cooking competition.
This year, the theme was desserts from any Francophone country.
Students form teams and have about two weeks to figure out their dish. On the day of the event, they have to cook their dish in two hours and present a back story for their dish.
The back story can be fictional or true. Students then vote on each other’s dishes, considering the presentation, back story and taste.
The catch is that they are not allowed to vote for their own dish.
This year, Annie Bryant’s group prepared delectable éclairs topped with chocolate, filled with fresh cream and decorated with strawberries.
James Turpin’s group took on raspberry macarons, a challenging dessert that requires perfect conditions and balance.
Valeria Chavez-Huerta and Brenda Gonzalez created a beautiful and light tarte aux fruits.
Tamzen McCollom’s team baked a gâteau Basque, a rich pudding-filled cake from the Basque region of France.
The winning dessert was a delicate and technically difficult pistachio Dacquoise cake cooked by Owen Arnold, Owen Ogilvie, Beren Westerling and Alora Martinez.
Their motto was “improvise, adapt and overcome” as a traditional dacquoise has layers, but theirs was an original single-layer version.
Pictured from left are Owen Ogilvie, Alora Martinez and Owen Arnold. Submitted photos
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