‘Breakfast’ flavors concept: maple baba al rhum, red miso caramel, malted whipped cream, whipped roasted white chocolate ganache, miso and roasted white chocolate seed crunch, fresh berries, and passion fruit berry curd.
[January 2024]

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‘Breakfast’ flavors concept: maple baba al rhum, red miso caramel, malted whipped cream, whipped roasted white chocolate ganache, miso and roasted white chocolate seed crunch, fresh berries, and passion fruit berry curd.
[January 2024]
Babygirl friday pictures are coming later, I promise! For now, here’s one of my plated desserts I’ve never posted. Surprise, I’m also a pastry chef.
Chocolate and ginger custard layered with flourless chocolate cake and white chocolate coated dried crepe crunch. Topped with salted caramel sauce and vanilla bean whipped cream, top deco is a candied ginger slice, dark chocolate square, and caramelized sugar glass. Accompaniments include ginger beer caramel sauce, hokey pokey crumble, and a single piece of a Whittaker ginger beer block.
My first official fancy dessert at the new job!
For a special tasting menu: Spiced Oat Milk and Banana Panna Cotta, Roasted Saturn Peaches, Mocha Oat Cookie Crumble, Caramel, Caramelized Bananas, Banana Jam, and Vanilla Creme Fraiche!
Now it’s time to go home and take a nice bath and have a couple days off. 💤 💤💤
Some desserts from the past few weeks in my European Tortes class!
First is an Black Forest Cake, garnished with whipped cream and cherry chocolate sauce.
Next to it is the Opera Torte, garnished with coffee buttercream, chocolate decal, and Créme anglaise
Then there is the Sacher Torte, garnished with a spiced orange sauce, whipped cream, and chocolate decal
Next to it is a Charlotte Russe, garnished with whipped cream, fresh raspberries, and chocolate cigarattes
And then finally we have a Gâteau St. Honoré, garnished with pâte au choux, raspberry sauce, and caramel sauce!
gluten free triple chocolate mousse cake
from bottom to top: flourless dark chocolate cake, milk chocolate mousse, white chocolate mousse
garnished with semisweet chocolate shavings and a black cocoa chocolate sauce
fun fact! black cocoa is what gives oreos both their distinct flavor AND dark color! use it in any recipe that calls for cocoa powder to instantly make that recipe taste like an oreo! :D
I was so delighted by this pomegranate and white chocolate focused dessert from the baking department at culinary school today
School update:
I got 100% on my plated dessert and a 96% on my final (i was, and i know how dumb it is, upset about it but only because school has always been hard for me and i was finally for the first time ever passing with flying colors) but then my 5 points of extra credit bumped me back up to 100% for the class!
The next 12 weeks i have my bread class and math so pray for me. Math is my actual enemy.
Baking & Pastry students in the CIA's Restaurant and Productions Desserts class watching Chef Knaster in action and taking notes before they assemble their own plates.