u/Greedy-Chemist8996

First up, gateaux with lemon cream and lemon mousse

Second, gateaux with pistachio and white chocolate mousse

After that, gateaux with hazelnut and milk chocolate mousse

Next a blueberry tart with white chocolate ganache montee

Then another blue berry tart but finished and decorated in a different way

After an entremet with white chocolate and almond mousse, almond cremeux, pear gel and poached pears with star anise

Then an entremet with milk chocolate and passionfruit mousse, peanut cremeux, passionfruit gel and finished with passionfruit decor.

And last a tart poire bourdaloue

Let me know what you think!

I wanted to try some new things with a flavour that would be great anyhow.

The composition is as follows:

a chocolate and almond pate sucree base.

Filled with a cocoa and hazelnut frangipane.

topped with a milk chocolate cremeux.

domes of milk chocolate and hazelnut praline mousse, and finished with a glaze and salted milk chocolate ganache montee!

Let me know what you think!

My latest entremets for a customer

The first one has mint, green tea and watermelon with a coconut croustillant

The second has strawberries, raspberry and dark chocolate with hazelnut praline!

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