Below are several projects that I have completed while taking courses at Le Cordon Bleu - Pennsylvania Culinary Institute.
Strawberry shortcake with an orange zest biscuit and fresh whipped cream.
Brie En Croute - Brie with raspberry marmalade and toasted pecans wrapped in puff pastry.
Mille Feuille (Napoleans) - Layers of puff pastry, pastry cream, and raspberry, topped with fondant and chocolate swirl.
Apple Galette - Puff pastry with apricot and almond cream. Topped with apples and cinnamon-sugar.
Mixed berry shortcake and fresh whipped cream.
