Macarons ! My favourite flavour ,pistachio macaron with lemon diplomat filling. YUM ! Lemon Diplomat is basically lemon curd combined with whipped cream.
Tarte au Citron // Lemon Tart // Lemon meringue pie (small). These are my brother’s favourite dessert. It is made of pate brisee and lemon curd as the filling. I decorate the small tarts by piping Italian meringue on top of the tarts and finish with a blow torch.
My first croquembouche ! It was not perfect but I managed to finish this cake.
In Italy and France, Croquembouche is often served at weddings, communions, and first communions. It is made of choux pastry filled with pastry cream (custard), dipped in a caramel and arranged into a cone shape.
Feuille d’automne is a cake layered with 3 meringue biscuits and chocholate mousse topped with chocolate fans.The meaning of Feuille d’automne is Autumn Leaves which describes the shape of the cake.
Meringue is made of whipped egg whites and sugar. There are 3 types of meringue ( French/ Swiss/ Italian ). The ingredients used are the same, the only difference is the method. This cake is really rich and sweet. Personally, it’s a little bit too sweet for me ,but it’s still a really nice cake.
Chocolate mousse in a chocolate teardrop topped with chocolate ganache, served with Crème Anglaise and raspberry coulis.
A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. Dessert mousses are typically made with whipped egg whites or whipped cream, and generally flavored with chocolate or puréed fruit. (source: Wikipedia)
Chocolate ganache is made by heating up the cream and pour it over the chocolate so that the chocolate melts. It is stirred gently until smooth.
Crème Anglaise (French for “English cream”) is a custard and usually used as a sauce for a plated dessert. It contains egg yolks, sugar, milk and usually flavoured with vanilla.
A coulis is a thick sauce that is made of fruit or vegetables puree.
A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, icing sugar, cocoa powder or chopped toasted nuts (typically hazelnuts, almonds or coconut), usually in a spherical, conical, or curved shape.
Other fillings may replace the ganache: cream, melted chocolate, caramel, nuts, almonds, berries, or other assorted sweet fruits, nougat, fudge, or toffee, mint, chocolate chips, marshmallow, and, popularly, liqueur.
Their name derives from the usual shape they take as the word ‘truffle’ derives from the Latin word tuber, meaning “swelling” or “lump”, which later became tufer.
Swans ! How cute right ? They are made of Pâte à choux ( Choux Pastry ) with Chantilly Cream as a filling.
Choux Pastry – it only contains butter, water, flour and eggs. It is a light pastry dough used to make profiteroles, eclairs, etc.
Chantilly Cream – it is basically a ‘whipped cream’ which contains vanilla and sugar.
Paris-Brest is made of choux pastry and praline flavoured cream
The pastry was created in 1891 to commemorate the Paris–Brest bicycle race. Its circular shape is representative of a wheel. It became popular with riders on the Paris–Brest cycle race.
These are Sablé Breton // Financiers // Madeleines (From left to right)
Sablé is a French round shortbread biscuit, originates in Caen, in the province of Lower Normandy.
Financier is a small French cake. The financier is light and moist, similar to sponge cake, and usually contains almond flour, crushed or ground almonds, or almond flavouring.
Madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.