Patisserie Assessment

Vanilla Genoise with Bavarian Cream and Poached Pear Filling & Pear Buttercream. Spiced Vanilla Ice cream in a poached pear square over spiced creme anglaise and red wine reduction.

Artisan Bread

Pan Francese Pillows


Rolls and Baguette


Epi


Braid, Cheese Sticks & Epi (not so good)

Soft Rolls, Baguette & Two-Braid Challah

Intro to Pastry Final

Genoise with Cherry Chantilly Filling, Italian Cherry Buttercream, Cherry Gelée and, of course, cherries on top.

View of transformer fire in Denver

Poached Pear w/ Red Wine Reduction, Chantilly and Tuile Cookies

The P stands for Pear and the W for wine sauce

A tale of 2 cakes

Practice for the intro to pastry practical (final exam)
They are both Genoise with Italian Buttercream, but one is filled with Chantilly and lemon curd and the other is Chantilly and rhubarb compote.

Chocolate Genoise w/ Chocolate Ganache Filling & Italian Buttercream Icing

Coffee Rum Parfait

Apple Strudel & Devil’s Food Cake

Danish

Danish Coffee Cake


Pinwheel


Modified Bearclaw


Feuilletée

Charlotte

Tres Leches w/ South American Buttercream Icing

Chocolate Tart

Swans

Croissants

Chocolate Angel Food Cake

Bagels, Bagels, Bagels

Lemon Curd Tart w/ Meringue Top

Crème Brûlée & my first attempt at sugar sculpting