Pastries pt.2

The Pastries paper has concluded, and here are some of the items produced: continuing on from Puff Pastries and onto Choux. Puff pastries, hand-made using the French method. Front to back: Mielle Fuille with fondant icing; Cream horns silled with Grand Marnier Diplomat cream; Shoe soles (stacked); Fruit Vol Au Vents; and Palmiers

Apple Turnovers, made using the Scotch method

Choux buns (cream puffs) and Chocolate eclairs

Choux Swans and Paris Brest filled with Chocolate Cream and almond croquant (my favourite of all the Choux pastries!)

So it's goodbye to Pastries as we move onto the Cakes module tomorrow :)