Vanilla bean bavarian cream, piped into a cup, topped with a ganache and garnished with a Chantilly cream rosette

Paris-Brest made with piped paté a choux, cut in half, filled with diplomat cream and sliced strawberries, topped with sliced almonds and dusted with confectioner's sugar.

Swans made with piped paté a choux, filled with diplomat cream, and dusted with confectioner's sugar.

Elcairs made with piped paté a choux, filled with pastry cream, and dipped in ganache

Cream puffs made with piped paté a choux, cut in half, filled with chantilly cream, and dusted with confectioner's sugar

Made with puff pastry dough made from scratch, lined with pastry cream, lined with strawberries, blueberries, and orange supremes, and finished with a glaze

Napoleon made with puff pastry dough made from scratch, filled with Chantilly cream, topped with icing fondant, and decorated with a chocolate stripe pattern

Cream horns made with puff pastry dough made from scratch, filled with diplomat cream, and dusted with sanding sugar before baking and confectioner's sugar after baking.

Jalousie made with puff pastry dough made from scratch, filled with granny smith apples, dusted with sanding sugar before baking and confectioner's sugar after baking.

Apple Tarte Tatin made with granny smith apples, baked in caramelized sugar, vanilla bean, and puff pastry dough made from scratch, all baked in a sauté pan

Palmiers made with convenience puff pastry dough and rolled in sanding sugar

Sacristan made with convenience puff pastry dough sprinkled with cinnamon and sugar

Apple turnovers made with convenience puff pastry dough, filled with granny smith apples, dusted with sanding sugar before baking and confectioner's sugar after baking