The composition Ball, Cube and Triangle

In the composition I tried to combine the three basic geometric shapes: square, circle and triangle. The dessert itself is hidden in the glazed sphere. Inside: mousse with caramelized white chocolate, blueberry confit, blackcurrant confit, chocolate sponge cake with red currant, berry glaze. For decoration isomalt and chocolate. Berry ball is inside the isomalt cube. The decor is chocolate triangles.…
View Post
Dessert ball
View Post

Dessert the Ball

Dessert the Ball with meringue, strawberries confit, roasted rhubarb, yoghurt foam with cream, raspberry jelly with kappa, crispy chocolate, sponge cake, sphere with liquid strawberry, strawberry, chocolate sphere. It’s very simple and complex at the same time. This dessert combined a lot of modern culinary techniques, molecular gastronomy. Dessert is served in the sphere of white chocolate. Fill it with…
View Post
Cake Chocolate Block
View Post

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…
View Post
Cake Lime-basil triangulation
View Post

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…
View Post
The cake Dulcey
View Post

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. Пирожное “Dulcey”. Один из моих любимых видов шоколада 😋Фундучный даккуаз, штройзель с фундуком и жандуйей, мусс с Valrhona Dulcey, жидкое конфи маракуйя, карамельная глазурь, глазурь гурме с фундуком.
View Post
Geometric Desserts
View Post

Geometric Desserts

It looks like a concrete element, but yes, it’s edible! I wanted to make a concept with different geometrical figures. The idea was to use simple geometrical figures, straight sharp lines, minimalist style, contrast lighting, one color, without any decor, inedible appearance, but at the same time very gentle and delicious inside. The moulds are modeled by me. Chocolate sponge…
View Post
Geometric Dessert
View Post

Geometry The figure #7

Raspberry cake: Raspberry mousse, cremeux, confit and sponge cake. Covered with red glaze. The cake was made with my silicone mold. Геометрия фигура #7 Малиновое пирожное:малиновый мусс с меренгой, малиновое кремю, малиновое конфи, бисквит дакуаз, зеркальная глазурь. Эту форму делали из силикона. Она составная, сложная в работе и для массового производства абсолютно не подходит. Тем не менее выглядит пирожное в…
View Post