Intro to pastry portfolio

BY: Miguel pineda 2012559

Creme brulee

Also known as burnt cream, this delicious dessert consists of a rich custard covered by a flamed layer of sugar giving a great caramelized, crunchy appearance and releasing magnificent scents of vanilla and caramel.

Ice cream

A delicious vanilla ice cream base flavored with strawberry puree to form a rich strawberry ice cream but with subtle and elegant color.

Paris-brest

This dessert of French origin consists of a large choux pastry donut which is filled with pastry cream and finished with toasted or raw groats and powdered sugar sprinkled on top.

panna cotta, profiteroles, eclairs, tuille cookie and lemon meringue sabayone

Here you can appreciate varied desserts such as a lemon sabayon accompanied and decorated with flambéed Italian meringue, then we have some profiteroles and eclairs filled with pastry cream and dipped in chocolate for a better presentation, we also have tuille cookies and finally panna cotta, a dessert Italian appreciated for its flavors and how relatively easy it is to prepare.

Chocolate genoise with chocolate buttercream

Same procedure as to prepare a classic genoise with the difference that certain quantities are substituted for the coca, in this way you get a chocolate genoise and a chocolate buttercream, both are assembled and decorated with the same buttercream and at the end it is written happy birthday which is not so easy.

Classic new york chessecake

a simply magnificent and relatively complicated dessert, this dessert is based on two parts, the bottom where the crust is and the bottom where the mixture is, which is mainly composed of cream cheese, eggs, and sugar, it is a fairly clean and elegant dessert that goes very well accompanied with strawberries or fruit sauce.

Croissants

A croissant is a buttery, flaky, pastry wrongly associated with France because it originally come from Australia. Croissants are made of a puff pastry consisting of a detrampe witch is the dough and a roll in fat which is butter and flour mixed to create the thin layers on the dough, also a good thing about croissants is that they are very versatile, they can be flavored or a filling can be added before baking and sweet or salty fits very well.