This Portfolio shows all my best works over the whole time of my program.
Creating Centerpieces with the methods of: *Pulling- , Blowing-, Bubble- , Ice- , Rock- Sugar Methods
* Chevre Panna Cotta with Strawberry & Mango Trifle * Roasted Pear with Chamomile on Hazelnut Financier with Pear Sorbet * Small Lemon Tarts
Centerpiece made with Modelling Chocolate
* Fuccacia * Potato Herb Rolls * Italian Bread * Challah Bread
* 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
* Teramisu Cake * Lemon Roulade * Opera Cake * Ruby Cake
Creating Swans by using the pulling- & blowing- Method