These are just a few samples that I have proudly produced during our Pastry classes throughout the term.
It is made with choux paste that is piped and baked to its specification, it is then filled with pastry cream and glazed with chocolate on top.
Panna Cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. It is then served together with tuile which accompanies the dish very well.
It is made with pate sucree and pastry cream that is topped with fresh sliced fruits preferably berries that is then glazed with simple syrup.
This pie is made with arranging three separate components such as pate sucree, lemon sabayon filling and swiss meringue which is later on torched to give that beautiful presentation in the end.
Flans originated in Spain, however for this specific flan it is then infused with North American cuisine liking wherein the sugars are cooked more to produce a sweeter taste and deeper colour.
A croissant is a buttery, flaky, viennoiserie pastry of Austrian origin, named for its historical crescent shape.
This cake is made with white genoise and structured with simple buttercream.
Black Forest gâteau or Black Forest cake is a chocolate sponge cake with a rich cherry filling based on the German dessert
Rich dark chocolate cake and a silky Mocha Swiss Meringue buttercream.
New York–style cheesecake uses a cream cheese base, also incorporating heavy cream or sour cream. The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency.