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.

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
ii. Milk chocolate praline feuilletine
iii. Chocolate hazelnut ganache
iv. Caramel
v. Milk chocolate Chantilly

Passion
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. Layers
i. Chocolate and pecan biscuit
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.