Mont Blanc and pineapple verrine

The dessert is composed of a thin layer of orange flavored rice pudding, slightly caramelized pieces of pineapple and whipped cream

Traditional Mont Blanc, Meringue heart, whipped cream and chestnut cream

Today Savory Pastries!

Often people forget that you can find savory dishes in a pastry shop...

Chicken salad brioche (with delicious fresh herbs, tarragon and chervil)

Cheese and ham croisant, filled with a very traditional bechamel sauce and topped with swiss cheese

Orange tart

Initial Idea

The different layers

Orange tarts finished

Individual cake

Carrot cake

A very simple carrot cake, made with a delicious sponge (lots of spices, pineapple pieces and just a little bit of carrot). The cream is a mixture of cream cheese, sugar and butter. The cake is finished with a thin layer of marzipan and fondant.

Individual cake class 2011

Coconut strawberry,

This cake is composed of a strawberry génoise sponge, coconut mousse a heart of strawberry compote, and a heavy cream glaze.

Individual cake class 2011

Traditional St Honoré, the pastry is composed of a base made of puff pastry baked with a ring of pâte à choux.
The base is then topped with pastry cream, whipped cream and three little cream puffs...

Individual cake class 2011

Phoenix cake, made after an original recipe of Stéphane Glacier,
This cake is composed of the following layers:
Streusel, lime mousseline, strawberry jelly, lime joconde sponge

Coffee Macaron and Opera cake

Coffee macaron batter

Finally the macaron on the top of the Opera cake.

The class from the restaurant...

Getting ready for the end of the quarter reception 

From book...

to board.

Advanced pastry 2010

Final projects for advanced pastry ...

Advanced pastry 2010

This is a cherry and almond flavored mousse on a crumble bottom.
This cake was made after an original recipe of Yann Duytsche

Caramel mousse and caramelized pecans, after an original recipe of Eric Rosich.