Swan???

This is another attempt in my garnishing course. A green melon is used and the bottom of it serves as an eye for the swan. (The instructor made it look so easy.) I found it difficult to do. Oh well. LOL

Orange Garnish

This was practice from my garnishing course. Not bad for a first timer.

Cheese Danish made with Croissant dough

Another French cake.......

As you can see, I did not have time to finish decorating. The sides of this cake are decorated with feuilletine(dried, crumbled, sweet pastry crepes)

Petit four cookies with Fresh glazed blueberries

These appealing little cookies were made with an almond cream mixture and decorated with fresh blueberries that had been dipped in a simple sugar mixture.

Apple Turnover (Made with puffy pastry)

Learning how to make puff pastry was a little tricky, but once I got the hang of it, I was good to go. Here is a apple turnover, made with puff pastry. The taste can not be beat! You can also you puff pastry for any kind of filling whether sweet or savory.

Lemon Meringue Pie

This is a lemon meringue pie I made for our mid-term practicum. Again, presentation was a key factor for the tasters of my dessert. I got mostly positive feedback, but also constructive criticism of what was wrong with how this was plated. The tasters pointed out that my plate was "too busy" and I have to say they were correct. For this recipe, I was instructed to make madeleine cookies and candied lemons for garnish. (When it come's to plating, less is more. A lesson learned.)