Kids Menu Trials

Fruit Sushi's

Cookies and milk

fruit and chocolate burger, with sweet fries, raspberry and mango passion gel

Blueberry frozen yogurt and multigrain tuille

Buffet Works

White chocolate mousse, tonka bean,lemon sponge and passion cream

Cherry mousse, cherry jelly, chocolae soil, milk chocolate whipped ganache

Roasted white chocolate mousse, fig compote, vanilla sponge, dulcey crunchy balls,white chocolate whipped ganache

Raspberry Caviar

White chocolate beetroot flex ganache, raspberry caviar, raspberry creme chantilly, raspberry microwave sponge.

Trio of Microwave sponge. Lemon, Raspberry and pistacchio

Milk chocolate gianduja parfait, banana cremeaux and chocolate almond sponge

Baking Live : Pear, casis and hazelnut crumble

Strawberry mousse, lemon cheesecake center, pistachio Paine de gene

Mud cake with coffee ganache

Dark Chocolate Apricot Entremet

Pistachio domes on pistachio sablebretone

Trainning with Chef Jordi Puigvert

Haloween Brunch

The most important thing that of the display that i learnt during making this piece was to carve this block out as per the design. After carving was to make sure to get the shine, that was achieved by polishing the chocolate for good long time at the desired temperature.

Setting the block and the top design on the pumpkin base

Setting up the flower arrangement on the block.

Skull Graffitti design using airbrush

Assorted Pastillage plates with designs for display.

Dummy Cake for Display

Eye Ball Cupcake

Bleeding Finger

Ghost Sable and witches hat tart 

Eye Ball Cake

Graveyard Tart

Bones on Ash

Zombie Eclairs

Zombie Cup Cakes

Monster Coffin Cake

Green apple Pumpkin Choux

Spider Web Cheesecake

Star of brunch was this BleedingFinger

Mango passion eyeball on sable base, behind is Fresh Blood shooters

 Pistacchio ganache, Candied Pumpkin Macaroons

Lemon cream and Candied olive Macaroon

Blueberry cremeaux, apricot marmalade Macaroon

Skull on mud