Swans
filled with pastry cream and whipped creamn
Paris Breast
three rings piped- two on bottom and on on top
cut in half a filled with pastry cream
and whipped cream
tipped with powdered sugar
Saint Honore
on a puff pastry
pipe pate choux bulls eye
pipe rosettes
baked
rosettes filled with pastry cream
dipped in caramel
(2 oz water 8 oz sugar)
rosettes placed around ring
filled with pastry cream and topped with whipped cream
Frangipane
4oz Almond paste
4 eggs
4oz butter
4oz sugar
6oz cake flour
3oz pastry cream
2oz almonds
puff pastry
cream butter, sugar and paste in mixer. use a paddle
add eggs slowly one at a time
and flour
add almonds and pastry cream
egg wash pastry
scope on to center
take another peice of pastry al lay over
crip edges and egg wash
sprinkle with sugar
FREEZE 15 min
and bake at 375 until golden brown
