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Tartremet
Coconut Passion Entremet
Modern Carrot Cake Entremet
Buttercream cake
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My Work at The Culinary Institute of America
Left to Right:
Almond Orange Tart
Mango, Coconut Tapioca Verrine
Strawberry Marshmallows
Lemon Raspberry Macarons
Mini Sweetish Cream Puff with Whipped Chocolate filling
Lemon Bars
Pate Sucre
Lemon Gelee
Lemon Curd
Meringue
Wedding Cake
Fondant, gum paste, and royal icing work
Petit Gateau
Milk Chocolate Caramel Mousse
Coffee Creme Brulee Insert
Chocolate Glaze
Lemon Basil Entremet
Lemon Mousse
Basil Cremeux
Blueberry Compote
Citrus Chiffon
Raspberry Jam
Cirtus 123
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Peanut Paris Breast
Carrot Cake
Canele
Control, No Sugar Added, and
Gluten Free/Dairy Free Variations
Milk Chocolate Soufflé
Aearated milk chocolate in an ISI canister
Sour Dough Bread
Chocolate Wheelbarrow
Modeling Chocolate Roses
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