Pastry

Mini vanilla choux, plougastel, and citron meringue 😍 these were some cute ones to make!

Super light and crunchy leavened laminated dough woven in waves around a small hit of chocolate praline inserts. This was one of my favorites as it wasn't overly sweet and had good texture while eating.

Seeing the layers of an entremet I made in French pastry school, consisting of: Hazelnut financier, streusel, caramelized apples, a soft set caramel, light caramel cream and a delicious caramel glaze.

I went to French pastry school and made this delicious shortbread with fig jam on top and a lemon thyme infused chantilly that was so fresh and delicious.