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Nothing impressive compared to the stuff made by professionals here, but got to try my hand at making some classic basic pastries.
Paris-Brest. Piping extra praliné between the creme mousseline and adding crushed reserved pralines really kicks up the praline flavour and adds nice texture.
Orange brûlée tart with candied orange slices.
Caramelized apple tart. Not the most photogenic, but absolutely one of the best tasting desserts I've ever had.
Nothing impressive compared to the stuff made by professionals here, but got to try my hand at making some classic basic pastries.
Paris-Brest. Piping extra praliné between the creme mousseline and adding crushed reserved pralines really kicks up the praline flavour and adds nice texture.
Orange brûlée tart with candied orange slices.
Caramelized apple tart. Not the most photogenic, but absolutely one of the best tasting desserts I've ever had.
Nothing impressive compared to the stuff made by professionals here, but got to try my hand at making some classic basic pastries.
Paris-Brest. Piping extra praliné between the creme mousseline and adding crushed reserved pralines really kicks up the praline flavour and adds nice texture.
Orange brûlée tart with candied orange slices.
Caramelized apple tart. Not the most photogenic, but absolutely one of the best tasting desserts I've ever had.
