Intro To Pastry

Panna Cotta, Tuile Cookies, Choux Pastry, and Berry Almond Frangipane Pie

Lemon Sabayon, Crème Brûlée, and Fruit Tart with Pastry Cream Filling

Toffee Caramel Flan, Peanut Butter Cream Pie, and Choux Pastry with Crème Chantilly

Lemon Sabayon and Paris-Brest

Tuxedo Cake, Almond Orange Croissants, and Black Forest Cake

Raspberry and Blueberry Charlotte Cake, Danish Pastry, and New York Style Cheesecake

Almond Genoise, Chocolate Mousse Cake, Palmiers, and Napoleon

Plated Desserts

Chocolate Cake with Chocolate Ganache, Raspberry Coulis and Caramel Coated Berries, Tuile Dipped in Chocolate and Chocolate Ice Cream

Plated Desserts

Dacquoise with Pastry Cream and Fresh Berries, Tuile Cookies and Chantilly Cream, Currant Coulis and Mango Sorbet