Ozum Ozbek

Ozum Ozbek

Culinary & Food Service Management
LaSalle College Vancouver

Intro to Pastry

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 Pa

Paris Brest

Choux filled with Paris brest cream topped with almonds

Choux filled with ch

Eclairs and profiterols

Choux filled with chantilly cream and topped with powdered sugar.

Flan

Toffee caramel flan

Flan

Mini

Chocolate peanut tart

Mini

Pate sucree filled w

Fruit flan

Pate sucree filled with pastry cream and topped with fresh fruits

Jeconde filled with

Chocolate mousse

Jeconde filled with chocolate mousse

White genoise, decor

Birthday cake

White genoise, decorated with Italian butter cream.

Type of custard and

Lemon sabayon

Type of custard and egg foam

Choux filled with pa

Eclairs and profiterols

Choux filled with pastry cream and topped with melted chocolate

Chocolate genoise fi

Birthday cake

Chocolate genoise filled and topped with fudge icing.

Chocolate cake, tuil

Plated dessert

Chocolate cake, tuille, fruit coulis, chocolate glaze and mango sorbet

Dacquoise filled wit

Mini dacquoise

Dacquoise filled with pastry cream.

Chocolate genoise fi

Birthday cake

Chocolate genoise filled and topped with chocolate Italian butter cream.

Choux filled with Pa
Choux filled with ch
Flan
Mini
Pate sucree filled w
Jeconde filled with
White genoise, decor
Type of custard and
Choux filled with pa
Chocolate genoise fi
Chocolate cake, tuil
Dacquoise filled wit
Chocolate genoise fi