pistachio,cherry and speculos

Pistachio bavarian cream, biscuit roulade with pieces of pistachio, chocolate and praline coated crumble, pistachio almond cream and cherry jelly disc

Automne Leave - Feuille D'automne

Dark chocolate mousse and french meringue...

A bitter or bitter sweet chocolate will work well with this recipe to balance the sweetness of the meringue. Meringue that can be left a little longer in the oven to have it slightly caramelized.

Sacher

Sacher biscuit soaked with Grand Marnier syrup,  homemade Gianduja mousse, Dark chocolate icing, diamant cookies, cream and mascarpone cheese quenelles and pink cigarette dough for decoration.

Tiramisu and succes biscuit

This cake is an hybrid, not that we use less fat like an hybrid car will use less gas …no no …. This is a mix of a charlotte and tiramisu cake

The biscuit is a lady finger, crunchy on the outside because of the powder sugar sprinkled on before baking, well soaked on the inside with a strong coffee, lightly sweetened, mascarpone and marsala mousse, chocolate cremeux on the top (much better than cocoa powder that make you cough every time you take a bite of tiramisu) finish with whipped cream, mascarpone and vanilla, Chantilly like.

The ribbon is made from marzipan, why green …??? Because I had some left …

Success is an almond biscuit/meringue and homemade praline butter cream

Sugar show piece and chocolate buffet

piping skills

Students often have no piping skills when they arrive in pastry, piping is not a recipe you scale, whip and fold before baking, it’s something you have to practice to be good at, and it take some time. I cannot imagine a student going out of pastry and not being able to pipe a rosette or write down something on a cake that nobody can read… 

Practice is what makes you good…!!!

Chocolate and new photo editing software

Dark chocolate 58% , home made praline and feuilletine

Dark chocolate 66% ganache

Dark chocolate 54% and raspberry ganache

Dark chocolate 71% roasted almond and rice crispy

White chocolate and pear william ganache

Ready for Easter

20 inch tall rabbit made with 4 lb of dark chocolate favorites mi-amere 58%

rabbit mold and chocolate provided by cocoa barry (www.cacao-barry.com)

Easter decoration 

1/2 egg decorated

Getting ready for Easter

American pasties and french cookies

Just the work of the day… more coming

linzer cookies with home made raspberry jam

 Speculoos and peanut butter cookies

carrot cake