Posts by tag
cake
Inside: gingerbread, spiced biscuit, caramel mousse with cinnamon, cremeux apricot-orange, compote orange-dried apricot and honey, spices and Cointreau. Together with my little Veronica we wish you Happy Holidays! The idea of design with biscuit crumbs was taken from the course with chef Nicolas Boussenππ» PS: I give my daughter sweetness very rare, it’s a real event for her π (Track:…
Cake “Chocolate Block”
Cake “Chocolate block” for SoGood magazine #sogoodmagazine www.sogoodmagazine.com Very tasty, beautiful textures, amazing Valrhona chocolate… One of my favorite cakes! Inside: crunchy layer, sponge cake, cremeux, mousse Alpaco, mousse Biskelia. The recipe you can find in the article. The cake is made using my new silicone mold. By the way, you can buy it by the link above, in the…
The pyramid with coconut
Sponge cake coconut, lime cremeux , crunchy layer with coconut, coconut mousse, compote coconut-mango-pineapple, lime creme brulee. Π€ΠΎΡΠΎΠ³ΡΠ°ΡΠΈΡ, ΠΊΠ°ΠΊ ΠΈ ΡΠ°ΠΌΠΎ ΠΈΠ·Π΄Π΅Π»ΠΈΠ΅, ΠΈΠ³ΡΠ°Π΅Ρ Π΄Π»Ρ ΠΌΠ΅Π½Ρ Π²Π°ΠΆΠ½Π΅ΠΉΡΡΡ ΡΠΎΠ»Ρ. Π― Π΄Π΅Π»Π°Ρ Π½Π΅ ΡΠΎΠ»ΡΠΊΠΎ ΠΏΠΈΡΠΎΠΆΠ½ΠΎΠ΅, ΠΌΠ½Π΅ Π²Π°ΠΆΠ½ΠΎ ΡΠ΄Π΅Π»Π°ΡΡ ΠΊΡΠ°ΡΠΈΠ²ΡΠΉ ΠΊΠ°Π΄Ρ. ΠΡΠΎ ΠΊΠ°ΠΊ ΠΊΠ°ΡΡΠΈΠ½Π°, Π² ΠΊΠΎΡΠΎΡΠΎΠΉ Π΄ΠΎΠ»ΠΆΠ½Π° Π±ΡΡΡ Π³Π°ΡΠΌΠΎΠ½ΠΈΡ, ΠΏΡΠΎΠΏΠΎΡΡΠΈΠΈ, ΠΏΠΎΠ΄Π°ΡΠ°, ΡΡΠΈΠ»Ρ. ΠΠ»Ρ ΠΌΠ΅Π½Ρ, ΠΊΠ°ΠΊ Π΄Π»Ρ Π΄ΠΈΠ·Π°ΠΉΠ½Π΅ΡΠ°, ΡΡΠΎ ΡΠ²ΠΎΠ΅Π³ΠΎ ΡΠΎΠ΄Π° ΠΎΠ±ΡΠ΅ΠΊΡ ΠΈΡΠΊΡΡΡΡΠ²Π°. ΠΠ°ΡΠ°ΡΡΡΡ Ρ…
Lime-basil Triangulation
One more creation for SoGood magazine. Cake “Lime-basil triangulation”. Mousse lime-basil with Italian merengue, lime mousse-marshmallow, confit lime-basil, sponge cake, crunchy layer with almond. The idea was to use geometrical shapes, connect the patisserie and the architecture, and make unique creations for SoGood. The work consisted from 3D modeling, 3D printing and casting silicon. I used triangulation principle for this…
Cake “Strawberry-coconut”
Coconut dacquoise, crunchy layer with strawberries, strawberry jelly, whipped coconut jelly with lemon and limoncello, coconut mousse, mirror glaze. THE RECIPIE: For 2 cakes 18 Ρm diameter. Sponge cake: 55 g coconut 83 g flour 110g caster sugar 138g egg whites 48g sugar 1 lemon zest Whisk the egg whites with sugar. Sift into whipped egg whites all the dry…
The Bubbles with exotic fruit
Cake “The Bubbles with exotic fruit”. You can find more my cakes with recipes in SoGood magazine #16. In my creations for SoGood I used such geometric constructing principles as triangulation, the Voronoi diagram and biomimicry. Biomimicry is using the models, systems, and elements of nature, macro elements in general. It can be anything, fragmentation of expanding shells in spiral,…
SoGood Pastry Magazine #16
Today I received the release of SoGood Magazine. I couldn’t believe that I would be in So Good among world-class professionals, and I still can’t believe that my cake is on the cover! It’s unbelievable and this is a great event for me. Don’t miss this amazing magazine with lots of recipes and photos from the best professionals, and me…
The cake “Dulcey”
The cake “Dulcey”, one of my favorite chocolate. Hazelnut dacquoise, streusel with hazelnuts and gianduia, mousse with Valrhona Dulcey, liquid passion fruit confit, caramel glaze, glaze gourmet with hazelnut. ΠΠΈΡΠΎΠΆΠ½ΠΎΠ΅ “Dulcey”. ΠΠ΄ΠΈΠ½ ΠΈΠ· ΠΌΠΎΠΈΡ
Π»ΡΠ±ΠΈΠΌΡΡ
Π²ΠΈΠ΄ΠΎΠ² ΡΠΎΠΊΠΎΠ»Π°Π΄Π° πΠ€ΡΠ½Π΄ΡΡΠ½ΡΠΉ Π΄Π°ΠΊΠΊΡΠ°Π·, ΡΡΡΠΎΠΉΠ·Π΅Π»Ρ Ρ ΡΡΠ½Π΄ΡΠΊΠΎΠΌ ΠΈ ΠΆΠ°Π½Π΄ΡΠΉΠ΅ΠΉ, ΠΌΡΡΡ Ρ Valrhona Dulcey, ΠΆΠΈΠ΄ΠΊΠΎΠ΅ ΠΊΠΎΠ½ΡΠΈ ΠΌΠ°ΡΠ°ΠΊΡΠΉΡ, ΠΊΠ°ΡΠ°ΠΌΠ΅Π»ΡΠ½Π°Ρ Π³Π»Π°Π·ΡΡΡ, Π³Π»Π°Π·ΡΡΡ Π³ΡΡΠΌΠ΅ Ρ ΡΡΠ½Π΄ΡΠΊΠΎΠΌ.
Spider web Mirror Glaze recipe
Usually I use this recipe. It’s simple and standard recipe for glazing. But you can use any other recipe to get this spiderweb effect. Glaze recipe: the red one on the video. 75 g water 100 g sugar 100 g glucose 66 g of condensed milk 8 g of gelatin 180b 100 g of white chocolate red food coloring Soak…