Maren Redmond
Culinary & Food Service Management
LaSalle College Vancouver
Practicum Portfolio
This portfolio is an overview of what I have created during my time at LaSalle College in the Baking & Pastry Arts Program. It includes works ranging from chocolate and sugar work to breads, cakes and tortes. This collection contains some of my best works and projects that I am most proud of.
Frangipane Tart
An almond frangipane tart baked in a pate sucree shell and topped with apricot glazed almond slices and raspberry. On the side it is garnished with a tulie cookie, dipped in chocolate, and mint leaves.
Baked Alaska
Layered vanilla bean ice cream, raspberry ice cream and vanilla sponge cake inside piped meringue that has been toasted with a blow torch and garnished with raspberry couli, blueberries and edible flowers.
Poached Pear
Pear cored, skinned and poached in red wine then filled with a sweet cream cheese filling. Served with red wine reduction and garnished with raspberries and edible flowers.
Dacquoise
Two pink, heart shaped dacquoise cookies filled with a raspberry flavoured pastry cream and served with two scoops of mango sorbet. Garnished chocolate covered strawberries and raspberries, mint leaves and edible flowers.
Fruit Tart and Lemon Sabayon Tart
Pate sucree shell filled with pastry cream topped with strawberries, blueberries, raspberries and blackberries cover in a apricot glaze and garnished with mint leaves. And a lemon sabayon tart that is baked in a pate sucree shell, topped with meringue that has been torched and garnished with mint leaves.
Rose - Sugar work
Orange rose with three white leaves attached around it.
Swans - Sugar work
Swans made by blowing sugar and pulling for the neck. Each swan has six wings, three on each side.
Two-Tier Wedding Cakes
First cake is covered with fondant and decorated with fondant flowers, leaves and chocolate covered pearls. Second cake is covered with Italian buttercream and decorated with fondant flowers, leaves and lemon slices.
Potato Herb Rolls
Potato herb rolls topped with asiago cheese and kosher salt.
Sacher Cake
Two layers of dense chocolate cake with a thin layer of apricot jam in the centre. Glazed with apricot jam and covered in a layer of chocolate glaze.
Dark Chocolate Showpiece
Dark chocolate molded in brown sugar, frozen, attached together and decorated with roses made out of modelling chocolate.
Lemon Red Fruit Roulade
Roulade rolled up with lemon buttercream and a red berry compote. Topped with icing sugar, buttercream and glazed fruit with mint leaves.
Artisan Wheat Bread
Artisan styled wheat bread, made with a poolish starter and scored with a leafy design.
Fish in Seaweed - Sugar work
The fishes body made with blowing sugar technique, while the fins and tail were made by pulling. The seaweed was made by pouring the sugar over ice.
Under the Sea Sculpture - Sugar work
Casting, bubble, rock, ice, blowing and pulling sugar techniques all used to create this sugar sculpture of two fish and a jellyfish swimming above seaweed, rocks and flowers in the water.
Sourdough Whole Wheat Loaf
A whole wheat sourdough bread baked in a loaf pan and scored with a tree design on top.
Rainbow San Francisco Sourdough Bread
San Francisco Sourdough bread that was separated into six parts and coloured individually into pink, orange, yellow, green, blue and purple, combined together and proofed with string tied around it to shape it.
Raspberry Mousse Cake
Chocolate chiffon sponge with raspberries, raspberry mousse and topped with a layer of raspberry gelee. Garnished glazed fruits, chocolate leaf and edible gold dust.
Sacher Cake Slices
Sacher cake sliced, garnished and plated in a desert buffet featured in my European Cakes and Tortes class.
Opera Cake
Opera Cake garnished with an assortment of glazed fruit, mint leaves, chocolate leafs and edible gold powder.
Wedding Cake
My Fairy Tale inspired wedding cake that I designed and created for my final project in my Advanced Pastry course.