As a culinary arts student at first I was a little bias about this class but I would say I love it. This class helped me to learn basic baking techniques for use in a commercial kitchens as well as variety of doughs, fillings, batters and lots of formulas.
Choux filled with Paris brest cream topped with almonds
Choux filled with chantilly cream and topped with powdered sugar.
Flan
Mini
Pate sucree filled with pastry cream and topped with fresh fruits
Jeconde filled with chocolate mousse
White genoise, decorated with Italian butter cream.
Type of custard and egg foam
Choux filled with pastry cream and topped with melted chocolate
Chocolate genoise filled and topped with fudge icing.
Chocolate cake, tuille, fruit coulis, chocolate glaze and mango sorbet
Dacquoise filled with pastry cream.
Chocolate genoise filled and topped with chocolate Italian butter cream.