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  1. Thank you. I had to stop myself from eating them all
  2. Mille-feuille. Mango pastry cream with a whipped coconut ganache.
  3. All the marmalade!!!! I love it How was the orange flavor?
  4. Thank you. I used the pastry cream recipe from crumbs and doilies on YouTube. I replaced the milk in the recipe with mostly orange juice concentrate. Maybe 40/60. I figured it would work as well as cooking down some orange juice. It added a nice tartness
  5. Orange Religieuse - filled with an orange pastry cream and orange marmalade, piped orange ganache montée, candied orange piece.
  6. I tried a rocher type glaze on my pumpkin bread. I didn't think I would like the chocolate and pumpkin combo as others do but I really enjoyed it. I used Jivara and some candied pecans. I will definitely dip next time as opposed to pouring the glaze
  7. I'm a little obsessed with passion fruit filled macarons. I also made a coconut milk white chocolate ganache for the centers of some of them.
  8. So do you mind sharing what is your photography setup is like? Indoor lights? Windows? I am beyond jealous! Gorgeous photos!
  9. Sorry I haven't been on in a while. I used premade milk chocolate truffle shells. The caramel was just a goats milk caramel I had on hand from a recent trip, then I dipped it in a Callebaut milk chocolate and rolled it around in feuilletine. It's one of my go to quick bonbons for when I want to gift some chocolates.
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