PASTRY PORTFOLIO
George Brown College
George Brown College
Baking & Pastry Arts Management Program , Year 1
Baking & Pastry Arts Management Program , Year 1
Cherry Pie with Lattice Work
Cherry Pie with Lattice Work
Apple Tart
Apple Tart
Rose Design
Rose Design
This is my first attempt at making a pie. I never tried baking one at home before I came to chef school. Although, I think the cherry turned out wonderfully for a first try.
This is my first attempt at making a pie. I never tried baking one at home before I came to chef school. Although, I think the cherry turned out wonderfully for a first try.
My eyes tend to roll to the back of my head when people give me the "My Grandma's Secret Recipe" story...but I'm going to be a huge hypocrite for a second and do just that. My late grandmother, who was also named Grace Graham, used to make exceptional homemade cherry pies. She passed when I was 3 years old so I know very little about her, but I have always known that one thing: she made one heck of a good Cherry Pie.
My eyes tend to roll to the back of my head when people give me the "My Grandma's Secret Recipe" story...but I'm going to be a huge hypocrite for a second and do just that. My late grandmother, who was also named Grace Graham, used to make exceptional homemade cherry pies. She passed when I was 3 years old so I know very little about her, but I have always known that one thing: she made one heck of a good Cherry Pie.
Honestly, I hope people remember my pies and pastries like they do hers once I've died. That's the end goal. This one's for you Grandma!
Honestly, I hope people remember my pies and pastries like they do hers once I've died. That's the end goal. This one's for you Grandma!
Classic Strawberry Shortcake
Classic Strawberry Shortcake
Hazelnut Torte with Caramelized Pear Compote
Hazelnut Torte with Caramelized Pear Compote
Blackout Banana Cake with Chocolate Buttercream
Blackout Banana Cake with Chocolate Buttercream
This Banana Blackout Cake is unforgettable. If you enjoy rich, luscious, super chocolatey desserts then you will go 'bananas' for this one. The cake is soaked with rum flavoured simple syrup which subtly compliments the banana, and topped with banana chips and gold dust for that wow factor. Look for the George Brown recipe under the Baking Subpage.
This Banana Blackout Cake is unforgettable. If you enjoy rich, luscious, super chocolatey desserts then you will go 'bananas' for this one. The cake is soaked with rum flavoured simple syrup which subtly compliments the banana, and topped with banana chips and gold dust for that wow factor. Look for the George Brown recipe under the Baking Subpage.
Lemon Pound Cake
Lemon Pound Cake
Loaves
Loaves
Chocolate Peanut Butter Cupcakes
Chocolate Peanut Butter Cupcakes
Creme Caramel plated with candied walnuts, white chocolate, gold dusted berries, and caramelized sugar rocks
Creme Caramel plated with candied walnuts, white chocolate, gold dusted berries, and caramelized sugar rocks
Creme Caramel
Creme Caramel
Orange Meltaways Dusted in Powdered Sugar
Orange Meltaways Dusted in Powdered Sugar
Key Lime
Key Lime
Bon Bons
Bon Bons
Orange Blossom & Jasmine Green Tea Bon Bons
Orange Blossom & Jasmine Green Tea Bon Bons
Shown above is my first experience with tempering chocolate and creating molded chocolate bon bons. Let's just say I have acquired a new respect for professional chocolatiers. Much more practice to be done! Chocolate work is whole new world of skills.
Shown above is my first experience with tempering chocolate and creating molded chocolate bon bons. Let's just say I have acquired a new respect for professional chocolatiers. Much more practice to be done! Chocolate work is whole new world of skills.
Miniature Opera Cakes: Perfect layers of Joconde Biscuit soaked with coffee flavoured simple syrup, Mocha Buttercream filling, and Dark Chocolate Ganache. One of the simplest dessert entremets to make, with only 3 layer components yet, I will always favour this classic flavour combination.
Miniature Opera Cakes: Perfect layers of Joconde Biscuit soaked with coffee flavoured simple syrup, Mocha Buttercream filling, and Dark Chocolate Ganache. One of the simplest dessert entremets to make, with only 3 layer components yet, I will always favour this classic flavour combination.
Tropical Mango Passionfruit Tart: base composed of Pate Sucree, Mango and Passionfruit puree. Topped with White Chocolate Chantilly Creme and Lime Creameaux. Decorated with White Chocolate metallic disks and dried lime wedges.
Tropical Mango Passionfruit Tart: base composed of Pate Sucree, Mango and Passionfruit puree. Topped with White Chocolate Chantilly Creme and Lime Creameaux. Decorated with White Chocolate metallic disks and dried lime wedges.
Torched Lemon Meringue Pie & Chocolate Feuillentine Tarte
Torched Lemon Meringue Pie & Chocolate Feuillentine Tarte
MORE PASTRIES COMING SOON! CHECK BACK HERE IN MAY.
MORE PASTRIES COMING SOON! CHECK BACK HERE IN MAY.