Antonio Mercado
Cuisine et restauration
LaSalle College Vancouver
Intro to Pastry
The beginning on baking and pastry.
Lemon Sabayon Tart
Pate sucree base, lemon sabayon & Swiss merengue.
Fruit Flan
Pate sucree base, pastry cream & glazed mixed berries.
Croissants
Danish dough shaped for croissants.
Paris Breast
Choux dough topped with almonds and pastry cream feeling.
Toffee Caramel Flan
Toffee caramel flavoured flan.
Charlotte Cake
Lady fingers, raspberry mousse, chantilly cream & mixed berries.
New York Cheesecake
New York cream cheese filled cake topped with fresh glazed strawberries.
Palmiers
Puff pastry shaped for palmiers & finished with chocolate.
Italian Buttercream Cake
White genoise, Italian buttercream & chocolate.
Mille Fille
Puff pastry, pastry cream & chocolate.