Intro to Pastry Portfolio

These were deserts and pastries that I made in my intro to pastry class at lasalle college vancouver

Traditional baked French custard with caramelized topping

Traditional french profiteroles filled with vanilla pastry cream

Croissants made with the three fold technique

Chocolate pie dough with peanut butter filling and fresh chantilly cream

Fruit tart with lemon flavoured pastry cream and fresh fruit topping

Pastry dough filled with cinammon sugar and baked until golden

Layered vanilla and chocolate cake finished with Italian buttercream

Dacquoise with passionfruit sorbet, fruit coulis and flavoured pastry cream