Glorian Tam
Cuisine et restauration
LaSalle College Vancouver
CUL 122 Intro to Pastry
All the goods we made from pastries class.
Panna cotta, eclairs/cream puffs, frangipane tarts
Eclairs: a French pastry that is round or oblong shaped. It is a choux filled with pastry cream and topped with chocolate or powder sugar. Panna cotta: An Italian dessert that is chilled over night to hold its shape, using gelatin and a ramekin mold. We made it vanilla flavour. Frangipane tartlets: The crust is a pate sucree, filled with frangipane cream and topped with some berries.
Fruit flan, lemon sabayon torte, creme brulee
Lemon Sabayon torte: crust was a pate sucree, a French sweet dough, filled with a lemon paste, and topped with Swiss meringue Fruit flan: crust was also a pate sucree, molded with a different tart ring, filled with vanilla pastry cream, and topped with fruits Creme brulee: A baked custard with a layer of caramelized sugar on top
Eclairs and cream puffs, peanut butter pie, and toffee caramel flan
Lemon Sabayon torte: The crust was a pate sucree. It is filled with lemon sabayon, and topped with Swiss meringue. Fruit flan: The crust was also a pate sucree, molded with a different tart ring. It is filled with vanilla pastry cream, and topped with fruits Creme brulee: A baked custard with a layer of caramelized sugar on top.
Paris brest and lemon sabayon torte
Lemon Sabayon torte: A pate sucree filled with lemon filling and topped with Swiss meringue. Paris brest: Using the same choux as eclairs and cream puffs, but topped with apricot glaze and almonds. It is filled with paris brest cream.
Lemon sabayon torte, panna cotta, tuile cookies, eclairs/cream puffs
Eclairs: A French choux pastry in oblong and round shapes, filled with pastry cream, and dipped in chocolate.. Panna Cotta: An Italian dessert flavoured in vanilla, and plated with fruits and tuile cookies. Lemon sabayon torte: Lemon sabayon filled pate sucree, and topped/decorated with Swiss meringue.
White genoise, chocolate genoise, and croissants
Croissants: A French pastry, made with several layers. They can be plain butter croissants, or filled with chocolate, almonds, bacon, or cheese. White genoise: A three layer white cake (vanilla), filled and decorated with Italian buttercream icing. Chocolate genoise: A three layer chocolate cake, filled and decorated with simple chocolate buttercream icing.
Tuxedo cake, Black Forest cake, and orange glazed croissants
Tuxedo cake: It consists of two layers of chocolate cake and one vanilla cake, filled with cocoa fudge icing and coated with coffee Italian buttercream. Black Forest cake: A three layer chocolate sponge cake filled with Chantilly cream and cherry jam. Orange glazed croissant: Plain butter croissants glazed with orange fondant glaze.
Raspberry Charlotte and cheesecake
Cheesecake: a cheesecake topped with a cream cheese glaze. Raspberry Charlotte: A raspberry mousse bordered with lady fingers and decorated with fruits and Chantilly cream.
Chocolate mousse cake, Palmier, Napoleon, and almond genoise
Chocolate mousse cake: A joconde sponge filled with classic chocolate mousse. Palmier and Napoleon: They are both puff pastries, with the Napoleon being filled with fruits and pastry cream. Almond genoise: This cake is filled and topped with chocolate Italian buttercream.