I wanted to do something bright and fiery for my next cake 🙂

Vanilla Genoise, & Butter Cream with homemade Blueberry preserve filling. Mirror Glaze & Sugar Rocks

I finally have the right pan for that cake so no more excuses 🙂

First Proofing

Molding

Second Proofing

Et voilà!

Thought I would try to make Fruit paste. Strawberry first then Lime. Also made a Lemon Cake filled with Lemon Cream and covered with Meringue. Some Sugar Work for the decoration…

(Isomalt baked between two sheets of Teflon and transferred to a thin layer of meringue for the top decoration)

Recipe from my new book; “Payard Desserts”

Components: Rice Crispy Disks, Chocolate Chantilly, Chocolate Phyllo, Caramelized Nuts and Caramel Sauce

Feb 25th, 2017
Making Elephant Ears. Also some almond cookies with some left over dough…

Feb 22nd, 2017
The apples are baked for ten hours then chilled for ten more hours.
The hazelnut sweet dough recipe is from Pierre Hermé

Making Waffles and Pig in a Blankets (well, in a Quilt I guess…)
Also some hash browns in a waffle maker with flank steak

Sweet dough (with Hazelnut powder), Lemon Cream, Meringue

Comfort food for today…

Making some fruit cakes. Quick, easy and I don’t have to buy desert for a week…well, at least a few days.

Puff Pastry and Almond Cream