it's so unhealthy, but so good for me...
...okay, so don't say i didn't warn you. there is somewhere around 75 pictures behind the cut of all the stuff i've made since... november. so maybe i'm a little behind on updating pictures.
p.s. y'all better comment
Viennoiseries II:
Baguette
Ciabatta
English muffin
Lemon poppyseed muffin
Pain au chocolat
Soft rolls
Sweet potato brioche rolls
Yeast-raised doughnut
Pate a croissant
Petit Fours
Financier, Gerbert Macaroon, Almond Tuile, Palette aux raison, Sarah Berhardts, Macaroons, Cornmeal Shortbread, Chocolate Macaroons, Lemon Curd Barquette
Madelines, Nougat, Langue de Chats, Opera Cake, Fruitcake, Chocolate Swirl Cheesecake
Coconut Puff Pastry Straws, Pate de fruits, Russian Tea Cookies, Swirl cookies, Coconut Palmiers, Checkerboard cookies, Florintine
Coconut-Pistachio Palmiers, Peppermint Marshmallows, Key Lime Barquettes, Red Velvet Peppermint Cakes, Gingerbread Boys, Snowballs, Cherry Pate de fruit, Orange-Cranberry Tuile Canolli
(These were the Petit Fours my partner and I made for our test. We got to choose our own menu and even make up our own recipes.)
Special Occasion Cake
This was my final for Pastry I. We picked out of a hat our cake component assignments, and from there we had to pick our own flavorings and choose a theme for the decorations.
Hazelnut biscuit cuilliere cake, raspberry bavarian, chocolate buttercream, covered in rolled fondant.
Chocolate I
Chocolate Candy Stand Project (Yes, it is made 100% out of chocolate)
Candies inside: Hazelnut Carres, Almond Rochees, and Crystallized Macadamia Nuts
Individual Desserts I
Banana macadamia nut financier, brown buter sauce, milk chocolate ice cream chocolate cigarette, macadamia nut tuile, caramalized macadamia nuts
Green apple charlotte russe, red currant sorbet, apple chips, red currant sauce, clear vanilla sauce
Orange creme caramel, orange-pomegranate salad, hippon tuile
Pineapple tarte tatin, vanilla-lime frozen yogurt, pineapple chips, kaffir lime syrup, pineapple sauce
Pistachio creme brulee, cherry sablee cookies
Warm apple charlotte, mixed apple sorbet, apple caramel sauce, caramel swirl
Sugar I
Nougatine basket with marzipan fruits and vegetables
Pear, pineapple, peach, corn, starfruit, apple, artichoke, pumpkin, orange, peas, strawberry, banana, fig
The stand is made out of pastillage, which is basically edible plaster. The cake is an orange biscuit with lime curd, a vanilla buttercream, and is covered in rolled fondant. The flowers were made with sugar paste, and were instructed by Ron Ben-Israel.
Chocolate II
...And a few pictutes of candies I made last week
Various Bon-Bons
Cardinal Gateau
Top of the Cardinal Gateau
Turtles, cherry cordials, peppermint patties, branches
Individual Desserts II
Chocolate mint pyramid, mint-citrus salad
Exotic fruit soup, ginger-lemongrass ice cream
Fontaine, white chocolate-cocoa nib ice cream
Kataifi napoleon, citrus medley
Mendiant, cherry compote
Panna cotta, dried fruit compote, dried pear sorbet
Pear broth, cranberry sorbet
Pineapple cilantro soup, lime sorbet
Tiramisu, espresso granita
Pear-walnut tart, caramel ice cream
White chocolate-hazelnut semi freddo, pear-cranberry compote
White chocolate-citrus parfait, caramelized pink peppercorn pineapple compote
Yogurt pineapple-cilantro soup
Sugar II
Hedwig the Amazing Technicolor Owl (Body made using poured sugar, rose and feathers made using poured sugar)
Fishie (Fish made with blown sugar, seaweed made with pulled sugar)
Baby Seal (Body made with blown sugar, flippers made with pulled sugar)
A few pictures of my group's artistic interpretation of the painting 'Scream' by Munch. This showpiece was constructed using poured, pulled, straw, and blown sugar in roughly 4 1/2 hours...
so yeah.
p.s. y'all better comment
Viennoiseries II:
Baguette
Ciabatta
English muffin
Lemon poppyseed muffin
Pain au chocolat
Soft rolls
Sweet potato brioche rolls
Yeast-raised doughnut
Pate a croissant
Petit Fours
Financier, Gerbert Macaroon, Almond Tuile, Palette aux raison, Sarah Berhardts, Macaroons, Cornmeal Shortbread, Chocolate Macaroons, Lemon Curd Barquette
Madelines, Nougat, Langue de Chats, Opera Cake, Fruitcake, Chocolate Swirl Cheesecake
Coconut Puff Pastry Straws, Pate de fruits, Russian Tea Cookies, Swirl cookies, Coconut Palmiers, Checkerboard cookies, Florintine
Coconut-Pistachio Palmiers, Peppermint Marshmallows, Key Lime Barquettes, Red Velvet Peppermint Cakes, Gingerbread Boys, Snowballs, Cherry Pate de fruit, Orange-Cranberry Tuile Canolli
(These were the Petit Fours my partner and I made for our test. We got to choose our own menu and even make up our own recipes.)
Special Occasion Cake
This was my final for Pastry I. We picked out of a hat our cake component assignments, and from there we had to pick our own flavorings and choose a theme for the decorations.
Hazelnut biscuit cuilliere cake, raspberry bavarian, chocolate buttercream, covered in rolled fondant.
Chocolate I
Chocolate Candy Stand Project (Yes, it is made 100% out of chocolate)
Candies inside: Hazelnut Carres, Almond Rochees, and Crystallized Macadamia Nuts
Individual Desserts I
Banana macadamia nut financier, brown buter sauce, milk chocolate ice cream chocolate cigarette, macadamia nut tuile, caramalized macadamia nuts
Green apple charlotte russe, red currant sorbet, apple chips, red currant sauce, clear vanilla sauce
Orange creme caramel, orange-pomegranate salad, hippon tuile
Pineapple tarte tatin, vanilla-lime frozen yogurt, pineapple chips, kaffir lime syrup, pineapple sauce
Pistachio creme brulee, cherry sablee cookies
Warm apple charlotte, mixed apple sorbet, apple caramel sauce, caramel swirl
Sugar I
Nougatine basket with marzipan fruits and vegetables
Pear, pineapple, peach, corn, starfruit, apple, artichoke, pumpkin, orange, peas, strawberry, banana, fig
The stand is made out of pastillage, which is basically edible plaster. The cake is an orange biscuit with lime curd, a vanilla buttercream, and is covered in rolled fondant. The flowers were made with sugar paste, and were instructed by Ron Ben-Israel.
Chocolate II
...And a few pictutes of candies I made last week
Various Bon-Bons
Cardinal Gateau
Top of the Cardinal Gateau
Turtles, cherry cordials, peppermint patties, branches
Individual Desserts II
Chocolate mint pyramid, mint-citrus salad
Exotic fruit soup, ginger-lemongrass ice cream
Fontaine, white chocolate-cocoa nib ice cream
Kataifi napoleon, citrus medley
Mendiant, cherry compote
Panna cotta, dried fruit compote, dried pear sorbet
Pear broth, cranberry sorbet
Pineapple cilantro soup, lime sorbet
Tiramisu, espresso granita
Pear-walnut tart, caramel ice cream
White chocolate-hazelnut semi freddo, pear-cranberry compote
White chocolate-citrus parfait, caramelized pink peppercorn pineapple compote
Yogurt pineapple-cilantro soup
Sugar II
Hedwig the Amazing Technicolor Owl (Body made using poured sugar, rose and feathers made using poured sugar)
Fishie (Fish made with blown sugar, seaweed made with pulled sugar)
Baby Seal (Body made with blown sugar, flippers made with pulled sugar)
A few pictures of my group's artistic interpretation of the painting 'Scream' by Munch. This showpiece was constructed using poured, pulled, straw, and blown sugar in roughly 4 1/2 hours...
so yeah.