plated desserts and cakes made in European Cakes & Tortes class and Advanced Patisserie and Display cakes
Lemmon Mouse on top of Biscuit Vennoise with a Blackberry insert topped with a blackberry glaze and lemon garnish
Pate a choux filled with pastry cream dipped in caramel on top of piece of puff pastry, with whipped cream
Pate sablee tart shell filled with a lemon cremeux topped with an italian meringue
Creme brulee insert sandwiched between two macarons garnished with powdered sugar and fresh raspberries
Layered Hot chocolate topped with raspberry foam, spicy raised donut with a chocolate donut, Vanilla Parfait
Roasted Pear on top of a hazelnut financier, Pear chips, Pear sorbet, garnished with a chamomile jus
Pate a choux filled with a pistachio pastry cream dipped in a chocolate ganache on top of a piece of pate sablee
Parisan Macarons, green ones filled with a pistachio macaron filling and the whites ones filled with a salted caramel filling.
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 in rolled fondant, royal icing piping and gum paste flowers