r/pastry

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!

After these four weeks of me venturing into French pastry, I have gotten a bit better and decided to try and make a pistachio tart with chocolate shell.

I also had some leftover dough and decided to experiment with some different colouring ones- just for fun and see how it was. I think they look kinda cool and whimsical:)
I know I still need to become better at making them all the same thickness, but I think that will improve with experience.

For the tart:
Chocolate pâté sucrée
Frangipane with a tad pistachio
Feuilletine crunch made with homemade hazelnut praline and melted chocolate
Pistachio creumex made with cream, egg and pistachio paste (99% paste)
Chopped roasted and salted pistachios

I’m actually quite pleased, the frangipane isn’t as dense as it looks, maybe my hot knife slicing it made it look dense.
And, I finally found a piping tip I could use, even though I didn’t manage to make them all identical, I think my piping is improving.

I tasted a bare chocolate shell and I didn’t like it very much, but after I filled them- it was a delicious combination:)

As an ube lover since childhood, I'm biased so I will say I prefer this version, the nuttiness of the Filipino ube goes well with the French pastry cream.

Filled with gianduja!