CUL204: Advance Patisserie & Display Cakes

Through Advance Patisserie, I have gained the competence to design, produce, assemble, and decorate contemporary plated desserts and specialty display cakes which meet entry level standards. This course has taught us the theory behind building edible art allowing me to express my artistic abilities on the products we created.

Raspberry Crème Brûlée Macaron

Vanilla crème brûlée insert between two large macaron cookies and lined with raspberries.

Warm Spicy Donuts with Vanilla Parfait & Layered Hot Chocolate

Plain donut coated in spiced sugar chained to a chocolate donut dripped with chocolate ganache glaze, vanilla bean parfait square with dark chocolate plaques, and strawberry foam to top off layered hot chocolate.

Orange Milk Chocolate Mousse with Kumquat Sauce

Orange milk chocolate mousse bar with chocolate caramel sauce cavities placed on a chocolate tarte cookie, vanilla parfait on top of baked streusel crumble, and plate decorated with a dried apple slice, a nougatine circle and raspberry coulis instead of kumquat sauce.

Profiteroles the Modern Way

Profiteroles filled with pistachio pastry cream, dipped in chocolate ganache and placed on top of a pate sablee cookie. Decorated with chocolate rings and berries.

Panna Cotta

Vanilla Granny Smith apple slices placed on chèvre panna cotta topped with nutmeg tuile nest. Plate decorated with thyme gelee and tawny port sauce.

Reduced-Fat Strawberry Mango Trifle

Layers alternating between reduced-fat lemon pound cake, reduced-fat trifle cream, strawberry purée and mango purée. Decorated with chopped fruit, a chocolate ring and isomalt lace with dried strawberry slices.

Roasted Pear with Chamomile

Hazelnut financier with a roasted pear using chamomile sugar and topped with a sugar garnish, plate decorated with pear sorbet, pear chips, and chamomile jus.