Practicum

This Portfolio shows all my best works over the whole time of my program.

Centerpieces Sugar

Creating Centerpieces with the methods of: *Pulling- , Blowing-, Bubble- , Ice- , Rock- Sugar Methods

Plated Desserts

* Chevre Panna Cotta with Strawberry & Mango Trifle * Roasted Pear with Chamomile on Hazelnut Financier with Pear Sorbet * Small Lemon Tarts

Chocolate Centerpiece

Centerpiece made with Modelling Chocolate

Diffrent kind of Bread

* Fuccacia * Potato Herb Rolls * Italian Bread * Challah Bread

Petit Four Platter

* Macarons filled with Salted Caramel- & Pistachio Cream * Almond Sable with Chocolate Mousse & White Chocolate Mousse * Small Lemon Tarts * Eclair Fingers/ Puffs filled with Pastry Cream * Joconde cake with apricot and raspberry jam covered in marzipan

Diffrent kind of Cakes

* Teramisu Cake * Lemon Roulade * Opera Cake * Ruby Cake

Swan made of Sugar

Creating Swans by using the pulling- & blowing- Method