First I have a lime tart with almond sponge, lime curd and lime infused white chocolate mousse.
The second is a gateau with miso caramel, peanut cremeux and white chocolate
After that a gateau with pistachio and cherry
Next a tart with mango, coconut and lime
The fifth is a tart with caramelized apple, almond and beurre noisette mousse
And the last is a strawberry tart with pink peppercorn
Made with an orange infused milk chocolate mousse, runny orange and mint insert and decorated with an orange whipped ganache and an orange pate de fruit drop!
The strawberry and vanille entremets are finished with a velvet spray, white ganache montee and a strawberry filled with a strawberry compote center
The raspberry gateaux are made with raspberry cremeux, raspberry bavarois and almond sponge, finished with white ganache montee and a raspberry!
The first one is a Black Forest tart sprayed with dark chocolate and finished with cherries and dark chocolate bits
- Almond pate sucree
- Salty dark chocolate ganache
- Cherry gel
- Vanilla white chocolate ganache montee
The second one a pistachio and cherry tart with a mirror glaze, pistachio Chantilly and ground pistachio
- Pate sucree
- pistachio and feuletinne crunch
- Almond biscuit
- Cherry cremeux
- Cherry gel
- pistachio mousse
And the last one is a lime and coconut entremet finished with a velvet spray, lime cream and some shredded coconut and lime zest
- Almond biscuit
- Coconut and feuletinne crunch
- Coconut cremeux
- Lime gel
- Lime mousse
Layers are as followed from bottom to top:
- Almond sponge
- Pistachio and white chocolate crunch
- Raspberry cremeux
- Raspberry compote
- White chocolate and pistachio mousse
- Pistache ganache montee
The mango tarts are build up as followed:
- Pate sucree shell
- Almond praline and white chocolate crunch
- Mango and lemon grass cremeux
- Almond sponge
- Mango and ginger broken gel
- Mango and white chocolate mousse
- Mango compote
The lemon tarts:
-pate sucree shell
- Almond and white chocolate crunch
- Lemon and thyme curd
- Almond sponge
- Lemon and thyme broken gel
- Lemon and white chocolate mousse
- Italian meringue
What do y’all think!
The first on I a milk chocolate, hazelnut and kardemom entremet
The second one is a white chocolate, raspberry and pink pepper entremet!
Made these bonbons, filled with a mango compote and a curry ganache with a personal curry blend, shell is finished with a feather pattern and gold!
Trying out some designs for my chocolate exam next week!
Made two tarts!
The first one is a tart with almond praliné, lemon and caramelized white chocolate. The seconde one has sesame, passion fruit and sautéed banana crème de patissier!
From bottom to top:
-Pistachio pâté sucrée
-Pistachio praline croustillant
-Pistachio biscuit
-Lemon crémeux
-Pistachio biscuit
-Pistachio mousse
-Lemon gel
Finished with a velvet spray, some pistachios and lemon zest
Made with an almond biscuit base, topped with strawberry cremeux and a strawberry compote.
Enveloped in a white chocolate body and a velvet spray, finished with white chocolate chantilly, fresh strawberries and two decorative flowers.
Made for a customer for Mother’s Day!
First a raspberry and white chocolate entremet,
Second an apricot and white chocolate mousse tart and last a dark chocolate and hazelnut frangipane mousse tart