Individual and Production Pastries

Everything in this class is mini!

Individual and Production Pastries recap: Everything made in this class is made as a large cake and made into a smaller pastry or the pastry is originally made bite and decorated.

Lisa and I busted out these beautiful fresh fruit tarts. We glazed the fruit with clear gel (to prevent the fruit from deteriorating) and dusted them with powdered sugar.
Credit to Lisa for plating the dishes.

Oh, Petit Fours. I have tried these dozens of times at school and I could never identify the unique flavor. Now I know... It's almond paste and a ton of sugar. The flavor is finally growing on me.

These "little ovens" are made as one cake. A thin cake is cut into 3 pieces and layered with a small amount of jam. The cake is glazed with fondant, the bottom is dipped in chocolate and a cute design is piped on top.

 Below is the class buffet of petit fours. Paige piped a beautiful design on the edge of class.

I found one perfect petit four in the 60 or so I made. I couldn't let it go!

Does the piping homework ever end?

We made Napoleans! A napoleon the first dessert I had in a little bakery in Florence and it was delicious. These are made by baking thin sheets of puff pastry and layering them with pastry cream. The top is glazed with fondant and chocolate is piped in rows across the top. A skewer or other sharp item is drug through the chocolate to great the design.

Chocolate jaconde with caramel buttercream and Chocolate decor.
The cake is made as a thin sheet pan and cut in thirds. To assemble, the cake is soaked with simple syrup and layered with buttercream. Ganache is poured over the top. Lastly, the chocolate decor is placed on top.


Chocolate decor is made by melting and tempering chocolate. The chocolate is poured over an acetate sheet with a design. The design is colored cocoa butter. The design stays on the chocolate when it hardens.

Lastly, Lisa and I made Maple Pot de Creme. We poured the cream in mason jars and baked them in a water bath. To finish, we piped in whipped cream and tuile. 

Tuile is a batter piped on to a silpat and baked. The tuile is taken out of the oven and manipulated before it hardens. Lisa and I wrapped the paste around a wooden stick to create the spirals. 


Lisa and I are currently working on creating a buffet for our final project. And the theme is...High Tea.