Choux Pastry Research Jimmy kang

Profiteroles (cream puffs) are a French filled choux pastry ball typically with a sweet filling of custard, ice cream, whipped cream, or pastry cream. They may be decorated with chocolate sauce, caramel, or powdered sugar. This particular image stood out to me because it had an unusual plating technique that caught my eye. The profiteroles were stacked on top each other and made into a cone shape. This particular design is supposed to represent a Christmas tree. It also has pleasant garnishes/toppings. These can be used in our cafeteria as part of a Christmas event. Each cream puff can be sold for 50 cents - 1 dollar. It is a nice and simple idea that would appeal to students. This is a practical dessert and doesn't look too complicated to make.
Croquembouche is a French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel. I find this particular image interesting because it combines the croquembouche with a cake and fresh fruit. The berries are arranged in an interesting and eye appealing way. The caramel has a bit of a rough but sharp look to it. We could sell this in the cafeteria if they we made them a bit smaller. Another way would be during bake sales but it may not be as practical to make it in full size.
Paris-Brest is a French dessert made with choux pastry and a praline flavoured cream. They may be topped with powdered sugar, chocolate, or nuts. I found this particular plating interesting because it is very visually appealing. It stands out with the powdered sugar and is topped beautifully with hazelnuts. The decorations are uniform throughout and aesthetically pleasing. This could be served in our cafeteria as slices. I think this is practical for our school, as it has a small number of components and looks simple enough.

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