Lime-basil Triangulation

One more creation for SoGood magazine. Cake “Lime-basil triangulation”. Mousse lime-basil with Italian merengue, lime mousse-marshmallow, confit lime-basil, sponge cake, crunchy layer with almond. The idea was to use geometrical shapes, connect the patisserie and the architecture, and make unique creations for SoGood. The work consisted from 3D modeling, 3D printing and casting silicon. I used triangulation principle for this…
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Cake “Strawberry-coconut”

Coconut dacquoise, crunchy layer with strawberries, strawberry jelly, whipped coconut jelly with lemon and limoncello, coconut mousse, mirror glaze. THE RECIPIE: For 2 cakes 18 сm diameter. Sponge cake: 55 g coconut 83 g flour 110g caster sugar 138g egg whites 48g sugar 1 lemon zest Whisk the egg whites with sugar. Sift into whipped egg whites all the dry…
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The cake “Dulcey”

The cake “Dulcey”, one of my favorite chocolate. Hazelnut dacquoise, streusel with hazelnuts and gianduia, mousse with Valrhona Dulcey, liquid passion fruit confit, caramel glaze, glaze gourmet with hazelnut. Пирожное “Dulcey”. Один из моих любимых видов шоколада ?Фундучный даккуаз, штройзель с фундуком и жандуйей, мусс с Valrhona Dulcey, жидкое конфи маракуйя, карамельная глазурь, глазурь гурме с фундуком.
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Geometry The figure #7

Raspberry cake: Raspberry mousse, cremeux, confit and sponge cake. Covered with red glaze. The cake was made with my silicone mold. Геометрия фигура #7 Малиновое пирожное:малиновый мусс с меренгой, малиновое кремю, малиновое конфи, бисквит дакуаз, зеркальная глазурь. Эту форму делали из силикона. Она составная, сложная в работе и для массового производства абсолютно не подходит. Тем не менее выглядит пирожное в…
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