These elaborate recipes are made up of multiple sub-recipes that come together to form a harmonious dessert.
Sweet Pleasure is a mash up of one of my favourite Cordon Bleu recipes and Pierre Herme’s Plaisir Sucre. It celebrates the lovely pairing of milk chocolate and hazelnuts and it’s a textural delight.
ii. Milk chocolate praline feuilletine
iii. Chocolate hazelnut ganache
v. Milk chocolate Chantilly
Class participants always joke that I must always have a passionfruit recipe in my class. This inclusion continues the tradition. Sour passion fruit with sweet milk chocolate is addictive, you’ll see.
i. Chocolate brownie base
ii. Chocolate and passion chantilly
iii. Passion fruit mousse
iv. Chocolate glaze
Techniques you will learn: mousse, mirror glaze (glaçage), dacquoise, ganache, liquid caramel, chocolate based Chantilly.