Janaya Lavoie-Pooyak

Janaya Lavoie-Pooyak

Culinary & Food Service Management
LaSalle College Vancouver

Plated desserts, Pastries, & Cakes

plated desserts and cakes made in European Cakes & Tortes class and Advanced Patisserie and Display cakes

Lemmon Mouse on top

Lemmon Mouse Cake

Lemmon Mouse on top of Biscuit Vennoise with a Blackberry insert topped with a blackberry glaze and lemon garnish

Pate a choux filled

St. Honore Cake

Pate a choux filled with pastry cream dipped in caramel on top of piece of puff pastry, with whipped cream

Pate sablee tart she

Lemon curd Tarts

Pate sablee tart shell filled with a lemon cremeux topped with an italian meringue

Creme brulee insert

Raspberry Crème Brulee Macaron

Creme brulee insert sandwiched between two macarons garnished with powdered sugar and fresh raspberries

Layered Hot chocolat

Spicy Donuts with Hot Chocolate and Vanilla Parfait

Layered Hot chocolate topped with raspberry foam, spicy raised donut with a chocolate donut, Vanilla Parfait

Roasted Pear on top

Roasted Pear with Chamomile

Roasted Pear on top of a hazelnut financier, Pear chips, Pear sorbet, garnished with a chamomile jus

Pate a choux filled

Profiteroles

Pate a choux filled with a pistachio pastry cream dipped in a chocolate ganache on top of a piece of pate sablee

Parisan Macarons, gr

Macaron's

Parisan Macarons, green ones filled with a pistachio macaron filling and the whites ones filled with a salted caramel filling.

White chocolate mous

Petit Four

White chocolate mouse, Chocolate mouse covered in a chocolate ganashe, Raspberry Cake, Macarons, Choux paste filled with pastry cream, lemon curd tarts

Wedding cake covered

Wedding Cake

Wedding cake covered in rolled fondant, royal icing piping and gum paste flowers

Lemmon Mouse on top
Pate a choux filled
Pate sablee tart she
Creme brulee insert
Layered Hot chocolat
Roasted Pear on top
Pate a choux filled
Parisan Macarons, gr
White chocolate mous
Wedding cake covered