A Creme Caramel is not very different from any other baked custard. To make it first make some caramel with water and sugar over the stove and line the bottom of your pan or cup it. Before pouring the custard on top, let the caramel cool down. Once it is cool pour you custard into the mold and put it in the over on a bain-marie. Let it cool and refrigerate, after refrigerating for some time, some of the caramel will be released and form a beautiful sauce when unmolded.

Napoleon in the picture below, also known as mille-feuille is made by layering puff pastry with a filling, in this case we used Pastry Cream. The layers of pastry are then topped with a glaze, we used Cheesecake filling here and the pattern was created with some chocolate Ganashe.

Discreet holes are made underneath our paste so we can get access to the airy interior and fill with pastry cream. Using a small tip in a piped bag we do a circular motion to get it as filled as possible but also in a consistent manner as every item should be pretty much equal in amount and weight.

If you choose to add a traditional crust to you pie (as the one in the picture below) it is very important that you make the slits seen in the picture. Without a place for the vapors to escape your pie would probably burst and the presentation would be ruined. Remember, we begin to eat with our eyes.