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  1. 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
  2. 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.
  3. So do you mind sharing what is your photography setup is like? Indoor lights? Windows? I am beyond jealous! Gorgeous photos!
  4. 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.
  5. Chocolate milk truffle filled with salted caramel, dipped in chocolate and covered with feuilletine
  6. I've been trying to figure out the perfect temperature for my oven to bake these things correctly. The struggle! Just when I think I have it a batch turns out weird and it's back to the drawing board. Good thing even the wonky ones taste good. 😅
  7. The second to last offering of my stop being lazy and make things in June project. 😁
  8. I'm always get distracted and forget to post . I've decided to make something every week this June. So far.. a petit gâteau , some macaron and a bundt cake I didn't get a chance to photograph This is my Pineapple Upside down cake. I've never actually had it but decided to create something using the same flavors. --Pineapple gelée,Vanilla mousse,Cherry compote,Brown sugar caramel,Cream cheese pound cake. I also made macarons. Filled with a mango and passion fruit confit
  9. Would you mind sharing which Wagner you use? I've been meaning to buy one to practice/experiment but can't seem to choose one. Thx
  10. Thank you. I love the look of it. I remember making this tart in school and loving it! Is there a reason why you used a gelatin thickened glaze as opposed to the Pectin NH?
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