Kai Austin
Cuisine et restauration
LaSalle College Vancouver
Advanced Patisserie (CUL204)
A portfolio of the products created in the Spring 2022 quarter.
Plated Desserts Week One
Warm doughnuts dusted in sugar and a touch of spice, vanilla bean parfait, layered hot chocolate
Plated Desserts Week One
Raspberry crème brule macaron with raspberry foam
Plated Desserts Week Two
Pears poached in red wine with a red wine reduction
Plated Desserts Week Two
Rum Baba, Vanilla Bean Ice Cream, Rum Flavored Raisins
Plated Desserts Week Three
Roasted Pear with Chamomile, Buttery Hazelnut Financier, Chamomile Jus and Pear Sorbet
Plated Desserts Week Three
Baked Alaska, Vanilla Crème Anglaise, French Ice Cream Base
Plated Desserts Week Four
Strawberry and Mango Trifle: reduced-fat pound cake, dried strawberries formed into rings, chocolate rings, isomalt rings
Plated Desserts Week Four
Chevre Panna Cotta with tawny port sauce, vanilla granny smith apples, nutmeg tuiles, thyme gelee
Plated Desserts Week 5
Plaine Cream and Salted Caramel Macarons
Plated Desserts Week 5
Petit Four Cremeax Tart
Plated Desserts Week 5
White Chocolate Mousse with Fruit
Plated Desserts Week 6
Almond Sable with Chocolate Mousse
Midterm Buffet Table
*includes the work of other students as well* Praline Cream and Salted Caramel Macarons, Petit Four Cremeux Tarts, White Chocolate Mousse with Fruit, Almond Sable with Chocolate Mousse
Fondant Graduation Cake
(Self-designed) Devils Food Cake filled with Silky Ganache Deluxe and White Chocolate Buttercream. Decorated with fondant and gum paste flowers.
2 Tiered Buttercream Wedding Cake
Two-stage Yellow Butter Cake filled with Dark Chocolate Raspberry Ganache and White Chocolate Buttercream. Decorated with buttercream and gum paste flowers.