Practice making various shapes to be filled, with some weaving, crescents, and circular wells.
From left to right, ham&cheese croissants (column of 3 to the far left), pan au chocolate (chocolate croissants, 6 after the initial 3), and regular croissants.
Parmesan/Asiago cheese twists! I love these things!
Close-up. (Stupid family ate them =^( )
Palmiers or elephant ears for us stateside. Lovely little flaky cookies with caramelized sugar.
Close-up. Look at that flaky goodness!
Brioche loaf (several brioche placed together in a loaf pan)
Some more brioche and our baguettes, can you tell which one I made? If you guessed the one on the left your right, the other was made by my partner, Franz.
Sun-dried tomato and parmesan focaccia with baked parmesan and herbs.
Dark chocolate orange cake with a candied orange heart.
Pan seared sweetbread with a poached egg and sauce Choron.
Browned Calfs Liver with apple relish and tomato slices.
Rabbit heart (heart shape made from legs) and fresh fettuccine with a mustard sauce and fresh chips.
Chocolate Molasses cake with salted caramel butter cream. (One I experimented with)
Fresh ground Spicy Italian Sausage with red wine mustard, pickled radish, and a Cherry/Starfruit/Mango chutney. Everything but the bun was made in class that day.
Smoked pork cheek bacon with Asian pear, cherry, and grape slivers and a miso sauce.
