Shunzi (Betty) Sanyi
Cuisine et restauration
LaSalle College Vancouver
"Petit Form Buffet Project" in Advanced Pastry class
We did this Buffet project in my advanced pastry class, we invited a lot of staff in our school that morning to enjoy this petit form dessert buffet. It took four of us in the class for 5 weeks to prepare little by little each week, and the end result is beautiful.
White Chocolate Mousse Cake
Joconde sponge filled with white chocolate mousse on white chocolate disk; Garnished with fresh raspberry and dried citrus fruit slices.
Dark Chocolate Raspberry Mousse Cake
We made a lot of productions, each item is at least 24 of them.
Strawberry dipped in Chocolate/ Mini Lemon Tarts/ Pastachio and Parline Macaroons
The overall set up in the kitchen for buffet
Dark Chocolate Raspberry Mousse Cake
Dark chocolate mousse cake with raspberry gelee insert; Garnished with the chocolate whip, fresh raspberry, fresh mint, and dark chocolate stick.
School staff enjoy the buffet
Plating
The overall set up in the kitchen for buffet
Plating
The overall set up in the kitchen for buffet
Autres crédits
Maria Paula Acuna Villa
Feddy Faysar Jose Halabi Troisi
Zihe Zhao