PORTFOLIO – IGOR KRUHONJA

1. St. Honoré vanilla/ cherry mini ............................................................................................................ 3

1.1 St. Honoré Strawberry/ Chantilly strawberry .................................................................................... 3

2. Millefeuille ........................................................................................................................................... 4

3. Triple mousse cake .............................................................................................................................. 4

4. Choco cake / Mini Paris Brest / Supreme cafe-chocolate sphere / Choco crème brulée tartelette /

Brownie tart with caramel apples & mousse / mini mint tart crème apricot. ........................................ 5

5. Chocolate cherry cake ......................................................................................................................... 5

6. Chocolate cherry cake verse 2. ............................................................................................................ 6

7. Chocolate & lemon tart ....................................................................................................................... 6

7.1 Lemon/Italian meringue tart (sunshine & flower) ............................................................................ 7

8. Dacquoise/Strawberry/White mousse cake........................................................................................ 7

9. Dacquoise/Peach mousse/peach jelly ................................................................................................. 8

10. Savarin ............................................................................................................................................... 8

11. La feuillantine gianduja ..................................................................................................................... 9

12. Viennoiserie pastries ......................................................................................................................... 9

13. Opéra/ Schuss aux framboises /Concerto /Le Plaisir /Paris Brest / Feuille d'automne .................. 10

14. Charlotte aux poire / Miroir aux framboises / Délice au chocolat / Dacquoise pralinée / Succès

pistache ................................................................................................................................................. 11

15. Eclairs & religieuses au chocolat / Chaussons aux pommes / Tart chocolat & abricots ................. 12

15.1 Eclairs orange cream/milk chocolate Chantilly ............................................................................. 12

16. Plated - Cheesecake sour cherry sauce ........................................................................................... 13

16.1 Plated - Crème Brulée/Lemon macaron/vanille ice-cream ........................................................... 13

16.2. Plated - Tiramisu ........................................................................................................................... 14

16.3 Plated – Vanilla Mascarpone cream/Red Currant – Strawberry Ice-cream/Strawberry

sauce/Meringue Italian ......................................................................................................................... 14

16.4. Plated - Chocolate soufflé/Vanilla ice-cream .............................................................................. 15

16.5. Plated – Brownie/chocolate mix .................................................................................................. 15

16.6 Plated – Cheese cake/White chocolate/Cherry sauce/Strawberries ............................................ 16

16.7. Plated – Chocolate mousse/Caramel ........................................................................................... 16

16.8. Plated – Strawberry jelly/Mango mousse/Dulce chocolate mousse/ .......................................... 16

16.9. Plated – Chocolate biscuit/Pears/Mascarpone cream ................................................................. 17

16.10. Plated – Chocolaté sauce/Dacquoise/Mousse/Croquant .......................................................... 17

2

16.11. Plated – Chocolate biscuit/Mousse disc/Hazelnut Ice-cream .................................................... 18

16.12. Plated –Ananas/Tart/Ananas cream/Mango Ice-cream ............................................................ 18

17. Chocolate white & dark mousse / Tiramisu / Chocolate vanilla cube............................................. 19

18. Quentin Bailly professional training ................................................................................................ 19

19. Saint-honore/Couronne yuzu Jivara cafe/Marrons kalamansi/Cake orange marron ..................... 20

20. Marrons kalamansi/Tartelette fruits rouges pamplemousse/Cubain/Religieuse apricot Dulce .... 21

21. Verrine exotique/Finger framboise estragon/Fleur d'oranger Alpaco ........................................... 22

22. Chocolate biscuit/strawberries/white mousse/ Chantilly Dulce ..................................................... 23

23. Wedding & Baptist Ticino cakes ...................................................................................................... 24

24. Coffee cake ...................................................................................................................................... 24

25. Tea time cookies & Christmas plates .............................................................................................. 25

25.1 Buche de Noel, butter, cream & cocoa cookies and lime macarons ............................................. 25

26. Sphere mix ....................................................................................................................................... 26

27. Bavaroise raspberry/ raspberry jelly /milk mousse/milk glaze ....................................................... 26

28. Exotic/banana bavaroise/Martel cake ............................................................................................ 27

29. Choco crunchy/Dark Choco mousse ................................................................................................ 27

30. Choco mousse/streusel/ caramel pear bavaroise/ macaron disc/chocolate glaze biscuit + jam

bitter orange in white mousse .............................................................................................................. 28

31. Flourless chocolate base, crème brulée, dark chocolate mousse ................................................... 29

33. Stone white mousse/cherry jelly/crispy base/ marble glaçage ...................................................... 30

34. Chocolate base/chocolate crémeux + strawberry mousse/sable cookie........................................ 30

35. Restaurant dessert mix .................................................................................................................... 31

3

1. St. Honoré vanilla/ cherry mini

1.1 St. Honoré Strawberry/ Chantilly strawberry

4

2. Millefeuille

3. Triple mousse cake

5

4. Choco cake / Mini Paris Brest / Supreme cafe-chocolate sphere / Choco crème brulée

tartelette / Brownie tart with caramel apples & mousse / mini mint tart crème apricot.

5. Chocolate cherry cake

6

6. Chocolate cherry cake verse 2.

7. Chocolate & lemon tart

7

7.1 Lemon/Italian meringue tart (sunshine & flower)

8. Dacquoise/Strawberry/White mousse cake

8

9. Dacquoise/Peach mousse/peach jelly

10. Savarin

9

11. La feuillantine gianduja

12. Viennoiserie pastries

10

13. Opéra/ Schuss aux framboises /Concerto /Le Plaisir /Paris Brest / Feuille d'automne

11

14. Charlotte aux poire / Miroir aux framboises / Délice au chocolat / Dacquoise pralinée

/ Succès pistache

12

15. Eclairs & religieuses au chocolat / Chaussons aux pommes / Tart chocolat & abricots

15.1 Eclairs orange cream/milk chocolate Chantilly

13

16. Plated - Cheesecake sour cherry sauce

16.1 Plated - Crème Brulée/Lemon macaron/vanille ice-cream

14

16.2. Plated - Tiramisu

16.3 Plated – Vanilla Mascarpone cream/Red Currant – Strawberry Ice-

cream/Strawberry sauce/Meringue Italian

15

16.4. Plated - Chocolate soufflé/Vanilla ice-cream

16.5. Plated – Brownie/chocolate mix

16

16.6 Plated – Cheese cake/White chocolate/Cherry sauce/Strawberries

16.7. Plated – Chocolate mousse/Caramel

16.8. Plated – Strawberry jelly/Mango mousse/Dulce chocolate mousse/

17

16.9. Plated – Chocolate biscuit/Pears/Mascarpone cream

16.10. Plated – Chocolaté sauce/Dacquoise/Mousse/Croquant

18

16.11. Plated – Chocolate biscuit/Mousse disc/Hazelnut Ice-cream

16.12. Plated –Ananas/Tart/Ananas cream/Mango Ice-cream

19

17. Chocolate white & dark mousse / Tiramisu / Chocolate vanilla cube

18. Quentin Bailly professional training

20

19. Saint-honore/Couronne yuzu Jivara cafe/Marrons kalamansi/Cake orange marron

21

20. Marrons kalamansi/Tartelette fruits rouges pamplemousse/Cubain/Religieuse

apricot Dulce

22

21. Verrine exotique/Finger framboise estragon/Fleur d'oranger Alpaco

23

22. Chocolate biscuit/strawberries/white mousse/ Chantilly Dulce

24

23. Wedding & Baptist Ticino cakes

24. Coffee cake

25

25. Tea time cookies & Christmas plates

25.1 Buche de Noel, butter, cream & cocoa cookies and lime macarons

26

26. Sphere mix

27. Bavaroise raspberry/ raspberry jelly /milk mousse/milk glaze

27

28. Exotic/banana bavaroise/Martel cake

29. Choco crunchy/Dark Choco mousse

28

30. Choco mousse/streusel/ caramel pear bavaroise/ macaron disc/chocolate glaze

biscuit + jam bitter orange in white mousse

29

31. Flourless chocolate base, crème brulée, dark chocolate mousse

32. Paris Brest 20 cm/ mini 8 cm

30

33. Stone white mousse/cherry jelly/crispy base/ marble glaçage

34. Chocolate base/chocolate crémeux + strawberry mousse/sable cookie

31

35. Restaurant dessert mix