I know that this one is a little bit off season, but it is one of my favorite flavour combination! It is a Mont Blanc in disguise composed with a crunchy sweet dough, a moist chestnut almond cream with blueberry, a black current and blueberry compote, a light mascarpone vanilla whipped cream, a crunchy vanilla swiss meringue and a chestnut mousseline cream. The furry ribbon is a caramel marshmallow with caramel sponge crumbs. If you are looking to learn my techniques and recipes you can enroll to one of the long term programs by applying through my website : https://thepastryacademy.com​

Isn't this the best way to propose to your loved one? This is a "Framboisier" (Raspberry shortcake) in disguise, composed with two layers of a light Japanese cake roll, a fresh raspberry yuzu compote, a raspberry chiboust, a light vanilla yogurt mousse and a crunchy sweet dough. If you are looking to learn my techniques and recipes you can enroll to one of the long term programs by applying through my website : https://thepastryacademy.com​

I know that this one is a little bit off season, but it is one of my favorite flavour combination! It is a Mont Blanc in disguise composed with a crunchy sweet dough, a moist chestnut almond cream with blueberry, a black current and blueberry compote, a light mascarpone vanilla whipped cream, a crunchy vanilla swiss meringue and a chestnut mousseline cream. The furry ribbon is a caramel marshmallow with caramel sponge crumbs.

Very simple looking dessert yet so tasty! Crunchy sweet dough with a moist grapefruit almond cream, grapefruit mousse holding a delicious grapefruit compote made with fresh vesicles.