trisme11

I am interested in the Cw2116 molds. Do you still have them?

Thank you! Yes I usually do but wanted to try something different. It wasn't bad just too thick for my liking. I might try a less thicker version next time or just go back to my usual

Made an entremet for a get together/baby announcement over the weekend . Mirror Glaze White chocolate mousse Strawberry confit Strawberry cremeux Raspberry Madeleine I'll probably switch out the Madeleine for something else next time. Still delicious 😋

I realized I had never tried a blondie and had to remedy the situation

Thank you!

Thank you. I had to stop myself from eating them all

Mango and passion fruit macarons

Mille-feuille. Mango pastry cream with a whipped coconut ganache.

All the marmalade!!!! I love it How was the orange flavor?

Store bought concentrate works great

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

Orange Religieuse - filled with an orange pastry cream and orange marmalade, piped orange ganache montée, candied orange piece.

Thank you!!!! ☺️

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

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.

Thank you!

So do you mind sharing what is your photography setup is like? Indoor lights? Windows? I am beyond jealous! Gorgeous photos!

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.

Chocolate milk truffle filled with salted caramel, dipped in chocolate and covered with feuilletine

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. 😅

The second to last offering of my stop being lazy and make things in June project. 😁

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

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