Elizabeth-Anne Chow

Elizabeth-Anne Chow

Culinary & Food Service Management
LaSalle College Vancouver

CUL 122 - INTRO TO PASTRY By Elizabeth-Anne Chow

CUL122 - Intro to Pastry, a place where you learn a variety of desserts and techniques.

In this Choux paste

Plated Profiteroles

In this Choux paste the only leavening agent are the eggs which is why ensuring you have the right amount in your mixture is important. They are filled with Pastry Cream, are then dipped in chocolate and plated with dripped chocolate on the plate with raspberries and mint as garnish.

Sabayon is similar t

Lemon Sabayon

Sabayon is similar to the Italian dessert, zabaglione. A sweet pastry dough called Pâte Sucrée baked and cooled then filled with a foamy, lemon, stirred custard which is made from the coagulation of the egg proteins over a bain marie (water bath). Poured into the crust and baked until a film is created on the top, cooled and finished with a torched Italian meringue.

This is a egg custar

Toffee Caramel Flan

This is a egg custard that is baked over a layer of caramelized sugar. The remainder caramelized sugar is used for making decorations for plating. Before plating the custard is heated in a pot of boiling water to melt the caramel and inverted for plating.

Melted butter with c

New York Cheesecake

Melted butter with crushed Graham crackers baked then filled with cream cheese mixture and baked again altogether with a pot of water in the rack under it. chilled overnight to set then topped with glazed fruits.

This delicate egg fo

White Genoise with Italian Buttercream

This delicate egg foam cake must be baked right away after flour has been folded in to keep the height of the cake that was created by all the air incorporated into the batter. Sugar and a bit of water at a soft boil stage are added to the whipped egg whites and is to continue being whipped until completely cooled before adding in butter. Finished of with chocolate run out writing.

A Pâte Sucrée crust

Fruit Tart

A Pâte Sucrée crust filled with Raspberry jam and Pastry Cream and topped with seasonal fruits and some mint. Finished off with Apricot glaze for some shine.

Edges and base of th

Raspberry Charlotte

Edges and base of this cake are made with Lady finger and is filled with Raspberry Mousse which is made with Bavarian cream, Chantilly Cream and Raspberry Puree. Topped with Chantilly Cream and seasonal berries that are glazed.

A Chocolate Genoise

Chocolate Mouse Cake

A Chocolate Genoise for the base and a Patterned Jaconde for the outter wrap around of the cake. It is filled with a Chocolate Mousse and is topped with seasonal berries and chocolate shavings.

This Plate has a Pre

Plated Dessert

This Plate has a Prefect chocolate cake with chocolate glaze and coco powder, creating a cracked look, Vanilla ice cream in a Tuile cookie cup dipped in chocolate, drizzled with caramel sauce and toasted coconut shavings. The plate is brushed with a Raspberry Coulis, garnished with seasonal berries and lemon zest.

On this plate is a B

Plated Dessert

On this plate is a Black Current Pastry Cream filled Dacquoise which is a almond meringue biscuit base and to it's side is a mini Dacquoise that has strawberry Pastry Cream on top of the base. To it's other side is a scoop of mango sorbet on top of toasted coconut shavings with a Tuile cookie on top. To finish the plate off, a swish of alternating Raspberry and Passion fruit Coulis with seasonal berries, Edible Flowers and Mint for garnishes.