CUL122 - Intro to Pastry

Intro to Pastry has allowed me to learn about creating different kinds of pastries and to make and decorate a variety of cakes

Vanilla flavoured Panna Cotta served with fresh berries and accompanied with tuile cookies and raspberry drizzle

Mini tarts filled with almond frangipani filling and topped with fresh berries, sliced almonds, and apricot glaze

tart filled with lemon sabayon and topped with toasted Swiss meringue

Tart filled with pastry cream and topped with strawberries, blueberries, raspberries, blackberries and apricot glaze

Toffee Caramel Flan (Egg Custard) topped with blueberries and sliced almonds

Paris-Brest filled with Pistachio Cream, Vanilla Panna Cotta, and Profiteroles and eclairs filled with pastry cream and dipped in chocolate

Chocolate genoise cake decorated with 8 rosettes with cherries on top and shaved chocolate on the side

These Danish pastries are filled with 2 flavours, cheesecake filling and coconut cream filling

Classic New York Cheesecake topped with greek yogurt and strawberries

Puff pastry filled with pastry cream and topped with powdered sugar

Puff pastry rolled in coarse sugar, baked and dipped in chocolate

Chocolate mousse cake covered with joconde sponge and topped with Chantilly cream