Introduction to Pastry (CUL122)

An account of progress made in the LaSalle College Vancouver Introduction to Pastry course over the Fall 2021 quarter.

Week 1

(top left) sour cherry frangipane tart (top right) vanilla panna cotta topped with raspberries and tuile cookie (bottom) chocolate-dipped choux pastry filled with pastry creme [eclairs and cream puffs)

Week 2

(bottom left) Fruit Flan filled with Pastry Cream (middle) Baked Creme Brulee (top right) Lemon Sabayon Torte

Week 3

(Left) Peanut butter pie (Middle) Eclairs filled w/ chantilly cream (Right) Toffee caramel flan

Week 4

(left) Lemon Sabayon Tart (right) Paris Breast

Week 6

(left) White genoise cake w/ Italian buttercream icing (middle) Prosciutto and swiss cheese-filled croissants (right) chocolate genoise cake w/ chocolate buttercream icing

Week 7

(left) 3-layer tuxedo cake w/ cocoa fudge filling and coffee flavoured Italian buttercream (right) traditional black forest cake w/ cherry jam filling and chantilly cream

Week 8

(left) classic new york cheesecake (middle) danishes w/ cream cheese filling (top right) raspberry charlotte

Week 9

(left) puff pastry palmiers (middle) hazelnut genoise and chocolate mousse cake decorated w/ patterned joconde (right) napoleon w/ sliced strawberries