CUL204 - Advanced Patisserie & Display Cakes

This Project showcases my work and products i did through out the fourth semester of my programm, it shows what we did in the class of Advanced Patisserie & display Cakes .

Plated Desserts

* Raspberry Créme Brulée Tart * Doughnuts dusted in sugar with layered hot chocolate & vanilla bean parfait

Plated Desserts

* Profiteroles the Modern Way * Almond Sablée with Chocolate Mousse & Vanilla Ice Cream on baked Streusel, garnished with Nougat Curls and Tuile Cookies

Plated Desserts

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

Plated Desserts

* Small Lemon Tarts * Parisian Macarons filled with Pistachio Cream & Salted Caramel Cream

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

Chocolate Cakes

* Chocolate High-Ratio Cake with Italian & Simple Buttercream * Devil Food Cake with Italian Buttercream

Gift Box

Made entirely out of Royal Icing with a Bottom made of Pastillage

Wedding Cake

Made out of Fondant, Pastillage and Royal Icing

End of Semester

For the Holiday Season we baked Ginger Cookies and used up all the leftover doughs. Decorating all the Cookies with Royal Icing.