Yuhi Goto
Gastronomía
LaSalle College Vancouver
CUL122 INTRO TO PASTRY
Pastry goods photos from my CUL121 intro to pastry class.
Panna Cotta, Mini Frangipan Tarlets
Pate Sucree- French term for a sweet pastry dough. Used Creaming method. Panna Cotta- An Italian dessert of sweetened cream thickened with gelatin and molded. Used Custard Method.
Chou à la crème(French Cream Puffs)
Chou à la crème- A classic French dessert made from Choux Pastry Buns filled with a luscious Pastry Cream. Used Choux Paste Method.
Fruit Flan, Lemon Sabayon, Baked Creme Brulee
Fruit Flan- A tart filled with pastry cream and topped with fruits. Used Creaming Method. Lemon Sabayon: A tart filled with the Lemon Custard Cream used Stirred Custard Method. Topped with the Swiss meringue touched. Baked Creme Brulee- A dessert of custard topped with caramelized sugar. Used Baked custard Method.
Chocolate Peanut Butter Pie, Éclair, Toffee Caramel Flans
Eclairs filled with Chantilly cream and dusted with powdered sugar. Choux paste Method. Chocolate peanut butter pie- A baked sweet chocolate tart filled peanut butter filling. Toffee Caramel flans- Bake the mixture of milk, eggs, cream, sugar and vanilla over the caramel. Used Baked custard Method.
Paris Brest, Lemon Sabayon
Paris-Brest- Named for a famed 19th-century bicycle race between the city of Parris and the country town of Brest, France, the Paris-Brest resembles a puffed bicycle tire. It is filled with a hazelnut pastry cream and may be sprinkled with Hazelnut Crunch.
Chocolate Buttercream Cake, Italian Butter Cream Cake
Chocolate Butter Cream Cake- A Classic Genoise coated and decollated with simple buttercream. Properly prepared buttercream is smooth, shiny and silken. Improperly prepared is lumpy and loses its emulsion. Italian Buttercream-Also known as meringue buttercream.
Blackforest Cake, Tuxedo cake
Black-forest Cake- Chocolate Genoise topped with whipping cream and cover the side with shaved chocolate. Tuxedo cake- uses both white and chocolate Genoise to make black/white layers. filled with butter cream.
Croissants
Croissants- Orange glaze
Almond cake, Puff dough, Chocolate mousse cake
Almond cake- filled and topped with chocolate butter cream. Puff dough- palmier, fill napoleon. chocolate mousse cake- patterned jocund fill with chocolate mousse topped with whipping cream.
NY Cheese cake, Mango Charlotte, European Danish
NY Cheese cake- Basic New York cheese cake. Mango Charlotte- Lady fingers filled wit mango mousse topped with fresh fruits. European Danish- Filled with Cream cheese filling/ coconuts filling/ almond filling.