Crème Caramel Nouveau

Chocolate Chalet with White Chocolate and Pistachio Pâte and Bitter Chocolate Sauce

Honey Truffle Symphony

Fruit and Coconut Tapioca Pudding Maui

Zinfandel Poached Pear with Honey-Scented Frozen Yogurt

Chocolate and Pistachio Mousse with Chocolate Lace

Assorted Petits Fours Sec

Baklava with Mascarpone Bavarian and Cherry Sauce

Chocolate Mousse in Ribbon Teardrop

Chèvre Cheesecake with Vanilla Bean Topping (as plated dessert)

Panna Cotta with Warm Strawberry-Mango Salsa, Hazelnut Cookie Wafer, Prickly Pear Sorbet and a Caramel Halo

Florentina Cones with Chantilly Cream; Citrons

Swedish Napoleons

Lemon-Honey Cake with Raspberries and Italian Meringue

Gâteau Saint-Honoré Nouvelle

Puff Pastry Apple Points

Milk Chocolate Mousse in a Striped Chocolate cup with Tuile Steam

Crème Brulée on a Caramel Spider with Bubble Sugar Décor

Date Stuffed Saffron Poached Pear with Chardonnay Wine Sauce

Opera Cake (presented for a Birthday Celebration)

Blueberry Financier with Toasted Lemon Verbena Sabayon and Mascarpone Sherbet

Lemongrass Parfait with Green Tea Syrup, Mango Fruit Leather and Macadamia Nuts

Coconut Ice Cream in a Red Pepper Tuile with Strawberry Salsa and Tomatillo Lace

Chocolate Marquise with Passion Fruit Parfait and Lace Cookie Bouquet

Brandied Cherry Pastry with Pink Champagne Aspic and Tuile Cookie Wave