Service Pastry - Basic Patisserie Techniques

Delicate garnishes that I made from melted coating chocolate

Vanilla Mousse

with mango and raspberry coulis, caramel tuile, and melted coating chocolate decoratives.

Raspberry Mousse

with ribbon sponge-joconde cake, vanilla tuile, long chocolate cigarette, mango and raspberry coulis.

Chocolate Mousse

with linzer dough base, chocolate ganache glazing, and pistachio; served with crème anglaise and bittersweet chocolate sauce.

Bread Pudding

Crème Anglaise and caramel sauce, topped with cream and tuile decorative.

Crème Caramel

Traditional set vanilla pod custard with dark caramel, cream and chocolate-vanilla tuile.

Crème Brûlée

Classic French custard with a crisp caramel shape; served with fresh berries and mint.

International Patisserie Custards, Fillings, and Creams

Petite Four Glacé

Dobosh sponge cake dripped with marzipan and glazed with an opaque and translucent fondant.

Chocolate Soufflé

Flourless chocolate mousse cake with a pastry cream as a base.

Fresh Fruit Tart

Flaky pastry shell filled with Creme Diplomat and topped with fresh fruits.

Trio Bavarios

Three layers of mousses (dark, milk, and white chocolate) topped with cocoa jelly, berries, and chocolate garnishes.

Paris Brest

A classic French dessert filled with mousseline and topped with almonds.

Petite Éclair

Pâte à Choux based filled with mousseline and topped with dark coating chocolate.

Breads and Puff Pastries

French Country Bread

Fougasse

Leaf Shape Bread with nuts and sugar glazed.

Danish

Windwheel shaped puff pastry filled with raspberry jam.

Palmier (a.k.a. Elephant's Ear)

Puff pastry covered with sugar.

Chocolate Croissant

Feuilletines

Leaf shaped puff pastry topped with cinnamon brown sugar.

Classic Butter Croissant