These are some the highlights of the items in which I prepared for my Introduction to Pastry class at Lasalle college.
A tart filled with pastry cream topped with a glazed strawberries and blueberries.
A lemon flavoured custard filled tart topped with caramelized meringue.
A toffee custard that poured into ramekins with a carmel base and chilled to be molded in place.
A cream filled pastry that is made from a choux mixture, piped pastry cream and dipped in melted chocolate.
A cake made from a cheesecake batter, and is topped with sour cream and glazed berries.
A Black Forest Cake, Chocolate Buttercream Genoise Cake, & Italian Buttercream Genoise Cake.