Lesson 1 of my "Dessert" class was all about crême anglaise, crême patissière and crême royale. Not really worth taking a picture, but super interesting because these are the bases for a lot of pastry recipes.
Lesson 2: we made 3 different little tartelettes.
1/ Pâte sablé with almond cream and baked fruit
2/ Pâte bretonne (yum yum) with crême royale and fresh fruit
2/ Pâte aux amandes with crême royale and fresh fruit