This Project showcases my work and products i did through out the fourth semester of my programm, it shows what we did in the class of Advanced Patisserie & display Cakes .
* Raspberry Créme Brulée Tart * Doughnuts dusted in sugar with layered hot chocolate & vanilla bean parfait
* Profiteroles the Modern Way * Almond Sablée with Chocolate Mousse & Vanilla Ice Cream on baked Streusel, garnished with Nougat Curls and Tuile Cookies
* Chevre Panna Cotta with Strawberry & Mango Trifle * Roasted Pear with Chamomile on Hazelnut Financier with Pear Sorbet
* Small Lemon Tarts * Parisian Macarons filled with Pistachio Cream & Salted Caramel Cream
* Macarons filled with Salted Caramel- & Pistachio Cream * Almond Sable with Chocolate Mousse & White Chocolate Mousse * Small Lemon Tarts * Eclair Fingers/ Puffs filled with Pastry Cream * Joconde cake with apricot and raspberry jam covered in marzipan
* Chocolate High-Ratio Cake with Italian & Simple Buttercream * Devil Food Cake with Italian Buttercream
Made entirely out of Royal Icing with a Bottom made of Pastillage
Made out of Fondant, Pastillage and Royal Icing
For the Holiday Season we baked Ginger Cookies and used up all the leftover doughs. Decorating all the Cookies with Royal Icing.