Amy Doan
Culinary & Food Service Management
LaSalle College Vancouver
ADV. PATISSERIE & DISPLAY CAKES
This course explores the techniques of plated desserts and the theory behind building edible art for A la Carte service, competition or banquet functions. Methods and procedures for producing high quality specialty decorated cakes, as well as the design.
Donuts had two kinds of donuts: Chocolate Donuts and Spicy Donuts Layered Hot Chocolate had 2-layer hot chocolate: dark chocolate and milk chocolate. We put Strawberry foam on the top Vanilla Parfait was decorated with dark chocolate plaques
Warm Spicy Donuts with Vanilla Parfait and Layered Hot Chocolate
Donuts had two kinds of donuts: Chocolate Donuts and Spicy Donuts Layered Hot Chocolate had 2-layer hot chocolate: dark chocolate and milk chocolate. We put Strawberry foam on the top Vanilla Parfait was decorated with dark chocolate plaques
Profiteroles the Modern Way included Éclair Paste, Pate Sablee, Pastry Cream, Fruit Coulis
Lemon Curds, Macarons, Eclairs, Baba Savarian and Chocolate Mousse