Baking 1st Semester at George Brown College
Monday, April 30, 2012
Chocolate tempuring.
Chocolate medallions with almond, apricot & cranberry & cornflake chocolate balls.
Bars.
Brownies.
With ganache & pecans.
Brownie bars.
Brownies, date squares, linzer bars, lemon bars, coconut raspberry & bee sting bars.
Fruitcake rolled in fondant & marzipan decorations.
Gingerbread bird house with marzipan decorations.
Buche (sponge roll log)
Sponge roll with German butter cream.
Sponge roll with German butter cream & raspberry jam.
Finished sponge log with marzipan decorations & merenge mushrooms.
Puff Pastry & Stollen.
Apple strudel & Apple band.
Apple strudel.
Cherry turnovers.
Vol en vent, pinwheel & turnovers.
Stollen.
Finsihed Stollen.
Pizza
Chicken, spinach, mushrooms, red & yellow peppers and mozzarella cheese.
Ham & mozza with peppers.
Pate Brisee, Pate Sucre and pie fillings.
Chocolate & coconut cream pie
Chocolate, coconut & lemon merengue.
Coconut cream.
Fruit Flan.
Savoury mini-quiche.
Swiss Apple Tart.
Tartlets - raspberry cream, butter tarts, lemon/lime, coconut, frangipane, chocolate espresso & cranberry pecan.
Chocolate espresso tarts.
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