Intro to Pastry has allowed me to learn about creating different kinds of pastries and to make and decorate a variety of cakes
Vanilla flavoured Panna Cotta served with fresh berries and accompanied with tuile cookies and raspberry drizzle
Mini tarts filled with almond frangipani filling and topped with fresh berries, sliced almonds, and apricot glaze
tart filled with lemon sabayon and topped with toasted Swiss meringue
Tart filled with pastry cream and topped with strawberries, blueberries, raspberries, blackberries and apricot glaze
Toffee Caramel Flan (Egg Custard) topped with blueberries and sliced almonds
Paris-Brest filled with Pistachio Cream, Vanilla Panna Cotta, and Profiteroles and eclairs filled with pastry cream and dipped in chocolate
Chocolate genoise cake decorated with 8 rosettes with cherries on top and shaved chocolate on the side
These Danish pastries are filled with 2 flavours, cheesecake filling and coconut cream filling
Classic New York Cheesecake topped with greek yogurt and strawberries
Puff pastry filled with pastry cream and topped with powdered sugar
Puff pastry rolled in coarse sugar, baked and dipped in chocolate
Chocolate mousse cake covered with joconde sponge and topped with Chantilly cream