Professional pastry pictures

[ohmyganache]

Everybody likes to see pictures... I know I do. It keeps my battery charged, if you will. Pictures inspire me with new ideas for flavors, garnish, presentation, etc... So I'll start posting interesting pictures from work if people would like that.

I'll start out with a few from this week...

This is a strawberry pistachio crepe I put on Sunday brunch. It's got a pistachio bavarois and diced strawberries inside.

Here is a chocolate tart with coffee cream plate up for 400. It took two people about an hour and a half to do.

A chocolate amenity for a VIP guest. Guest Recognition wanted a TV theme, so I put this together.

A wedding cake we did this past weekend. The florist was supposed to do a cake topper for it, but didn't... so we slapped some flowers from the table centerpieces on top. It didn't look quite right, but we didn't really have a choice. Oh well...

I hope everyone enjoys the pix...

[M. Lucia]

Wonderful pictures and brilliant idea!

I always wondered about serving large crowds.

I only wish I could contribute, but I hope other people will and help inspire us others!

[Tonyy13]

Alright, here you go... again, some of my pics are from places I have worked, and some are from my personal workings. I hope you enjoy and are inspired.

Lemon Curd Crepe with Lemon Sabayon, Ginger Meyer Lemon Marmalade, Poppy Shortbread Cookies

Stewed Raspberries with Vanilla Panna Cotta Set in Caramelized Puff Pastry with Candied Lime Zest and Royal Icing Lid

Kabob of Roasted Fruits with Broiled Guava Sabayon, Passion Fruit Sorbet

Souffle of Calvados in a Gala Apple Shell, Calvados Sabayon, Apple Sorbet, Apple Crisp, Caramel Poached Dice of Apple

Chocolate Trio- Chocolate Sorbet, Chocolate Tarte with Lemon-Thyme Sabayon, Chocolate Fondant Cake

Caramel Trio- Caramel Poached Apple, Creme Caramel, Caramel Ice Cream (Might be Leche con Leche, I am not sure), Nougatine Crisp

[Gifted Gourmet]

Tony, how I envy your students who are able to learn from you! The pictures are truly exquisite and the only thing I would have preferred is an actual, physical taste of each! Sensual, creative, sexy (your favorite descriptive word!) desserts to die for! Thanks for the display.

[chiantiglace]

This is probably why I put together a plated dessert thread, ah but whos paying attention?

[racheld]

Lovely!!! Now I understand what you mean by sexy.

rachel

[chefpeon]

Here's one of mine........

This was one of about 5 pastry trays I did for a fundraiser to raise money for a Maritime center project. You can see what the theme is! From left to right:

White chocolate raspberry mousse "Life Rings"

Mini Gianduja "Anchor" cakes

Lemon Curd Meringue Tart "Sailboats"

Caramel Cream and Chocolate "Compass Roses"

I love themes.

[ohmyganache]

Those are so cute! I love them! Thanks...

[vengroff]

Here is a chocolate tart with coffee cream plate up for 400.  It took two people about an hour and a half to do.

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Just out of curiosity, how many people were involved in the plating of the savory courses for those same 400 guests?

[Wendy DeBord]

Awesome photos everyone!!!!!!!!!!!!

I want to welcome you Ohmyganche to The eGullet Society For Arts & Letters! Wonderful first post, I hope to see alot more!

Tony13, I'd kill to have those plates to work on. Great job!!

I'll join in with some photos too when I'm done blogging next week.

[In2Pastry]

Wonderful photos! There is definately some great inspiration here!!! Thanks for posting those pix!!

[ohmyganache]

Just out of curiosity, how many people were involved in the plating of the savory courses for those same 400 guests?

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Oh the banquet side uses... I'd say... at least a dozen people. They get managers, room service, whoever to help plate up.

I'd love to see more pix... keep em coming!

[culinary bear]

some from the archives :

Chocolate and rosewater cheesecake, passion fruit marshmallow, passion fruit reduction, passion fruit shooter with chocolate foam, passion fruit sorbet and whole passion fruit syrup (that's a lot of passion fruit, I know) :)

Warm chocolate fondant, five-spice poached pineapple, honey ice cream, pineapple crisp.

Vanilla pannacotta, almond milk, espresso granita.

Tarte tatin, caramel sauce, calvados and sultana ice cream.

[kitwilliams]

Beautiful stuff, gang. Almost inspires me to work on my dessert presentation but, nah...I'm a breakfast pastry baker kind of gal. Are we limiting this to dessert or do breakfast pastries qualify? I've been taking a few shots at work with my new cell phone camera...is it possible to send that stuff to the computer and post it here? I'm sure I'll be charged up the kazoo for it!

[chefpeon]

Beautiful stuff, gang.  Almost inspires me to work on my dessert presentation but, nah...I'm a breakfast pastry baker kind of gal.  Are we limiting this to dessert or do breakfast pastries qualify?  I've been taking a few shots at work with my new cell phone camera...is it possible to send that stuff to the computer and post it here?  I'm sure I'll be charged up the kazoo for it!

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I LOVE beautiful breakfast pastries! You should be able to transfer pics from your camera phone to the 'puter, but I don't have one, so don't quite know how. Hopefully the resolution will be high enough.

[kitwilliams]

I LOVE beautiful breakfast pastries! You should be able to transfer pics from your camera phone to the 'puter, but I don't have one, so don't quite know how. Hopefully the resolution will be high enough.

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Or, since my upstairs neighbors (and bestest of friends) are the most amazing photographers, I'll have one of them come down and shoot. Problem is, they start work at 10am -- after I've already put in eight hours!

Or, I bite the bullet and get myself a digital camera.

[Drewman]

The Food Network came to our hotel to film Sunday Brunch last week. Here are some shots of what we made, enjoy.

Assorted Individual Pastries

Lemon Praline Tart

Milk Chocolate Banana Passion Fruit Cake

Chocolate Coffee Mousse Dome

White & Dark Chocolate Raspberry Tart

Exotic Chocolate Tart

Strawberry Pistachio Cheesecakes

Blackberry Apple Tart

Milk Chocolate Pistachio Mousse Cake

White Chocolate Pistachio Apricot Cake

Mango Panna Cotta, Chocolate Panna Cotta with Saffron Anglaise & White Chocolate Raspberry Mousse

The Buffet

The Showpiece. There were 2 identical on each side.

[mckayinutah]

Drewman,

Beautiful stuff!

Where exactly do you work?

Jason

Edited April 21, 2005 by nightscotsman (log)

[mckayinutah]

Drewman,

Beautiful stuff!

Where  exactly do you work?

Jason

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My bad, I see the Hotel Hershey chocolate decorations on some of the desserts.

Jason

Edited April 21, 2005 by nightscotsman (log)

[laurenmilan]

How did you create those beautiful subtly shaded patterns on the top of the raspberry cake?

[duckduck]

Airbrush and a hand cut stencil is my guess. Nice touch! Beautiful work!

[kitwilliams]

Gorgeous!

I'm particularly interested in the lemon praline tart. Is that a praline paste buttercream or pastry cream piped onto the lemon tart? It is so gorgeously smooth! And, if so, is it just almond praline or hazelnut/almond? I particularly love hazelnut and lemon together.

[Wendy DeBord]

ah kitwilliams beat me to the same question. Can you tell us more about that lemon praline tart, please?????????

You guys are raising my blood pressure, this is like showing a junkie, crack (i think).......... it makes me want to work 24/7.

[oli]

ah kitwilliams beat me to the same question. Can you tell us more about that lemon praline tart, please?????????

You guys are raising my blood pressure, this is like showing a junkie, crack (i think).......... it makes me want to work 24/7.

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Inquiring minds want to know, "how do you do that"?

[Drewman]

It's a mixture of cream, praline paste & gelatine. I have the exec chef's approval to post pix not recipes.