Adding strawberries & lychees to the Champagne Buche
Then we glaze it with apricot glazing
Really like this... it suits the whole log so perfectly!
This is the Buche Bavaroise... nothing much to add except a coat of glaze to seal it....
See the diff? It is more shining after the glaze....
Adding cacao jelly & cocoa glazing to Buche Noisetine & Buche Choc Caramel.
The difference is... cacao jelly gives a shiny finishing while cocoa glazing
gives a matte finishing... I prefer the matte :) Taste wise, these 2 are my favourite!
This is a caramel chocolate cake. Topped with marble effect made using piping jelly & coffee extract... and the sides are added with choc squares.. Simple & nice..
Margot Strawberry topped with strawberry glaze & fresh strawberries!
This is Copacabana - passion fruit cream with caramelized bananas. Italian meringue for the coating... I love the effect after toasting it! It looked so plain and boring before...
Roasted mango crumble... served with mixed fresh fruits, mango ice cream & crumbles
The decor for Grand Cru Chocolate Shell - so simple & impressive
Final decor for Macaron Strawberry...
Interesting way of making 'poached egg white....'. We then sprinkle some brown sugar before toasting it to create a caramelize effect of the poach egg white
Strawberry & Vanilla Fondant - with semi candied strawberries, vanilla ice cream and topped with poached egg white...
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