Vicelle Ora

Vicelle Ora

Culinary & Food Service Management
LaSalle College Vancouver

CUL 122: INTRO TO PASTRY

This portfolio is created to showcase the products I made during "Intro to Pastry" class. (Disclaimer: All recipes are not created by the publisher of this portfolio.)

Method: Stirred Cust

Fresh Fruit Flan

Method: Stirred Custard, Sweet Tart Dough

Method: Laminated Do

Napoleon Pastry (Mille-feuille)

Method: Laminated Dough

Method: Cream Fillin

Lemon Sabayon Tart

Method: Cream Filling, Sweet Tart Dough

Method: Cooked Custa

Panna Cotta

Method: Cooked Custard

Method: Churn-Frozen

Chocolate Ice Cream

Method: Churn-Frozen

Method: Stirred Cust

Crème Brûlée

Method: Stirred Custard

Components: Hazelnut

Hazelnut Cake

Components: Hazelnut Genoise, Pastry Cream, Chocolate Italian Buttercream

Method: Baked Custar

New York Cheesecake

Method: Baked Custard

Components: Choux Pa

Éclairs and Cream Puffs

Components: Choux Paste, Pastry Cream, Chocolate Glaze

Method: Churn-Frozen

Mango Sorbet

Method: Churn-Frozen

Garnish with Fruit C

Chocolate Cake with Vanilla Ice Cream

Garnish with Fruit Coulis,Tuile, Chocolate Ganache, Caramel Sauce and Fresh Fruits

Garnish with Fruit C

Mini Dacquoise with Passion Fruit Sorbet

Garnish with Fruit Coulis, Tuile, Chocolate Ganache and Fresh Fruits