Intro to Baking

These are some of the items that we have made throughout this course

Torte shell is a Pate Sucree filled with a Lemon Sabayon and topped with Swiss Meringue.

Torte shell is Pate Sucree filling is Pastry Cream and Garnished with Fresh Fruit.

Toffee Caramel Flan garnished with Sliced Strawberries and Chocolate.

Pie shell is Chocolate Pate Sucree, Peanut Butter filling topped with whipped cream. Garnished with Chocolate Shavings.

Paris-Brest is made with a Choux Dough and filling is a Pistachio flavoured Pastry Cream.

Both Eclairs & Cream Puffs are made with Choux Dough, and are filled with Pastry Cream. They are dipped in Chocolate.

Lady Fingers surround a layer of Chocolate Sponge Cake, Filling is a Chocolate Mousse and topped with Whipped Cream. Garnished with Chocolate Curls.

Butter Croissants made with Croissant Dough.

Cake is a White Genoise, filled and covered with Italian Buttercream.