Intro To Pastry Portfolio

A project for class displaying works over the last ten weeks.

Plated Panna Cotta

Panna cotta plated with chocolate and berry garnish. Topped with a Tuile cookie.

Plated Choux

Choux pastry filled with vanilla pastry cream, dipped in chocolate and garnished with berries and tuile cookies.

Caramel Toffee Flan

Plated Caramel Toffee Flan garnished with a strawberry.

Croissant

Croissants, filled with meat and cheese.

Creme Brulee

Raspberry Mousse Cake

A raspberry mousse cake with ladyfingers around the outside, topped with chantilly cream and berries for garnish.

Fruit Tart

A fruit tart, pate sucree crust filled with pastry cream and topped with berries.

Chocolate peanut butter pie

Peanutbutter filling in a chocolate pate sucree, topped with chantilly cream and chocolate shavings.

Plated Desserts

Chocolate cake filled with caramel filling, covered in a chocolate ganache topped with hard caramel pieces and a raspberry. Strawberries skewered and rolled in a sugar and water mixture to make hard sugar outside. A tuile cookie bowl with vanilla ice cream, topped with fruit coulis.

Danish

Heart-shaped danish's filled with coconut cream filling, or creamcheese filling.