Color Glaze (Glacage) Recipe: 390 g water 600 g sugar 600 g Glucose 430 g condensed milk... 54 g silver gelatin sheet 650 g white chocolate ...

Color Glaze (Glacage) Recipe: 390 g water 600 g sugar 600 g Glucose 430 g condensed milk. 54 g silver gelatin sheet 650 g white chocolate Food color Combine water, glucose , sugar and bring to Boil, add the condensed milk and gelatin. Pour over White c

Gourmet Baking: Exotic Orange Cake - An orange vanilla bavaroise, a vanilla cremeux, a honey cake layer, a passion fruit gelee, and a white chocolate spray.

Gourmet Baking: Exotic Orange Cake - An orange vanilla bavaroise, a vanilla cremeux, a honey cake layer, a passion fruit gelee, and a white chocolate spray.

Poached Pear Entremet-fancy dessert for a special occasion

Poached Pear Entremet-fancy dessert for a special occasion. All my favorites in one desserts!

Cherry and Lime Cake Welcome to Talita's Kitchen: The cherry on top http://www.talitaskitchen.com/2012/10/the-cherry-on-top.html?spref=tw

La Cirera - cherry, chocolate and red fruits mousse cake - simply beautiful!

Mango Glaze (for Mango Bliss entremet): white choc., mango pure, gelatin, sugar, glucose and cream.

Fairy Food - Mango Glaze (for Mango Bliss entremet): white choc., mango pure, gelatin, sugar, glucose and cream.

Choc. glaze: 1) Combine 50 g glucose, 150 ml cream and 130 g sugar in a saucepan and bring to a boil 2) Add 60 g cocoa powder and off heat 2.5 gelatin leaves and mix well with a whisk 3) Leave to cool and thicken to glazing consistency. Besides this glaze, this cake consists of: choc. cake, choc. mousse and creme mousseline pistache.

Chocolate and Pistachio domes - Welcome to Talita's Kitchen: Know Your Pistachio

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