LePetitPrince

Found it 😊 http://www.imrenplastik.com/en/standarddesign/bars/17/0 no. 367

Any suggestions to who producers this mold?

Maybe this one —> https://www.kunstogkokkentoj.dk/da/product/forme-og-bageudstyr/silikoneform-truffles5

My guess is a layer af danlsh pastry with a generous layer of remonce and a little vanilla custard. Then you place the danish pastry “snails” (direct translation of what they are called here in Denmark) on top of that. I can dig out the recipe for remonce that we used at the pastry school if you like?

In the link it says a lot of remonce and a little vanilla custard ... (I’m from Denmark) 😉

Strawberry pie. (Almond shortbread, almond/marzipan filling, thin chocolate layer, marzipan ring, vanilla custard, fresh strawberries, applegel and chopped pistacios).

Interesting. Whats the name of the company?. I live in Denmark myself 😉

My first try with the “hyped” dendrites 😉 (not the best photo quality - iPhone5) ...

Christmas Santa ... To be broken into pieces and handed out to the kids in the shop next friday alongside chocolate presents. Will post a picture of the finished presentation - sometime next weekend.

Can't really remember where I got this picture from, but who do you create that gold effect? NOT the center gold ribben - thats pretty straight forward ;-) ...but the "marble" effect. Gold dust with some sort of liquid/alcohol? Anyone?

1) Lemon meringue Tarte 2) Strawberry Tarte 3) Chocolate muffin with white chocolate ganache flavoured with raspberry

The "batter" is molded by hand and baked in the oven at 180 degrees celsius. Eggs, finely graded coconut, suger and marcipan (and a little bit of lime). Mix and mold by hand.

Left to right - coffee & white chocolate - caramel & milk chocolate and shortbread - nougat & haselnut crunch - Maple syrup & dark chocolate

Coconuttops (direct translation from Danish). Snack made at work last Week ;-))

WOW ... Those are truly a work of art - masterpiece material. Must take forever to get the colouring effect though?