Similar to Posh Pastry, these elaborate recipes are made up of multiple sub-recipes (if I can call it that) that come together to form a harmonious dessert. This one class is a repeat of Bombay’s best-selling February 2016 class and is being taught only in Bangalore and Delhi this season.

Noisette
Noisette 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. Layers:
i. Dacquoise (plus eggless option: almond biscuit)
ii. Milk chocolate praline feuilletine
iii. Chocolate hazelnut ganache
iv. Caramel
v. Milk chocolate Chantilly

Le Snickers
Le Snickers is a posh version of its namesake – caramel mousse, caramel sauce, caramelised peanuts sitting atop a chocolate and peanut biscuit base. Layers:
i. Chocolate and peanut sablé
ii. Caramel mousse
iii. Caramel sauce
iv. Caramelised peanuts

Techniques you will learn: mousse, sablage, liquid caramel, caramelising nuts, ganache, chocolate Chantilly, dacquoise, caramel