Working in pastry has made me very attentive to details of EVERYTHING! From desserts to even everyday life things. In school, they have a class for bakers called, "Individual Pastry Productions". That basically means, everything must be perfect, exact and consistent. A lot of people in my class and in the previous classes said that the class was "stressful" or that they "hated it". For me it was totally different. I loved that class because it showed me exactly of what I was capable of and how consistent I actually was. The class definitely helped me gain a lot of confidence in my self.
Chocolate mousse, airbrushed with chocolate, decorated with tempered chocolate, candied nuts and a gold leaf. Airbrushing chocolate with more chocolate is amazing!
Pate a choux: Filled with pastry cream, glazed with caramel fondant and finished with whip cream, chocolate pearls and gold leaves.
More Pate a choux glazed with fondants
Mousses glazed or airbrushed and all have inserts. My dessert(Purple one) is a blueberry mousse with a lemon curd insert topped with whip cream, glazed blueberries and candied lemon.
Strawberry and Raspberry marshmallows
Left: Chocolate mousse, caramel and topped with brownies, marshmallows, powdered sugar and chocolate decoration
Right: Chocolate mousse, brownie, whip cream and finished with chocolate crumble and chocolate decoration
Raspberry financiers
Rice pudding, lemon curd, blueberry filling finished with glazed blueberries and white chocolate decorations.
Panna cotta, caramel topped with meringue
Raspberry macaroons
Rapberry, Lemon, Orange, Lime and Chocolate Macaroon.
Madelines
Verrines are desserts in jars.
Left: Panna cotta, strawberry filling topped with strawberries, white chocolate sticks and strawberry marshmallows
Right: Rice pudding, lemon curd finished with raspberries and strawberry marshmallows
Mini cakes: Pistachio cake topped with raspberries and chocolate decorations, Airbrushed chocolate mousse, Opera cake, Chocolate Mouse topped with chocolate decoration and whip cream and Lemon curd bar finished with white chocolate and meringue
Apricot, frangipane(Almond filling) tart finished with candied almonds, powdered sugar, white chocolate decoration and a candied apricot slice.
Whipped white chocolate ganache on a breton dough tart finished with raspberries, powdered sugar and a white chocolate decoration.
Whipped white chocolate ganache on a breton dough tart finished with raspberries and a white chocolate decoration.
Chocolate, caramel tart finished with chocolate glaze, peanuts and chocolate decoration. This one taste like a snickers bar!
Lemon tart finished with glazed strawberries and toasted pistachios
Traditional opera cakes finished with chocolate decoration, chocolate macaroons, and gold leaves
Lemon meringue tart finished with glazed blueberries.
Blueberry mousse with a lemon curd insert topped with whip cream, glazed blueberries and candied lemon.
Chocolate Souffle
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