Today I created 5 desserts for the Club’s regular dessert tray – this is how they looked in the kitchen, before they were plated. This is my first try at photoing pastries in a commercial kitchen under bad lighting – sorry about the quality, I am sure a little practice will improve my photos!
MAPLE PECAN TART
with the flakiest crust you can imagine! What makes them especially delicious is using maple syrup, instead of corn syrup, for the tart – yum!!! Maple syrup, pecans, brown sugar, eggs and butter.
APPLE ALMOND STREUSEL TART
Melt-in-your-mouth! A delicious crumble topping (without oats), with finely ground almonds, butter, flour and sugar..
ESPRESSO-LACED MILK CHOCOLATE MOUSSE CAKE
The milk chocolate mousse is layered with a rich marzipan chocolate cake, thin thin layers finished with a silky chocolate glaze
FRUIT TARTS with VANILLA PASTRY CREAM
Raspberries or Blackberries (fresh, from Mexico). The pastry shells are painted with chocolate, so the moisture of the cream doesn’t make the pastry soggy. Delicious. (Some bakeries call these tarts ‘flan’, but they really aren’t, as there is no frangipan used). The berries are coated in an apricot glaze, to preserve their freshness and give that nice shine, then decorated with gold flakes.
LEMON TARTS with SILVERED PISTACHIOS
Classic dessert! No need to get fancy with this recipe – nothing to improve!
Tags: almond, apple, apricot glaze, blackberries, chocolate, espresso, lemon, maple, marzipan, mousse, pecan, pistachio, raspberries, streusel, tart, Vancouver Club
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