Basil is my passion and a staple in my baked goods and confectionery for quite some time now, and has become a true signature of mine. I adore using it in all sort of sweet treats, from entremets to tarts, cakes, eclairs or choux. However, in recent years I have also explored beyond basil, into…
The idea of these little mousse cakes began slightly backwards. Meaning that I was sent these beautiful moulds by Silikomart Professional and I kept thinking what I could do to use them at their highest. And these cakes came to mind. These dark chocolate berry petit gateaux are incredible! The chocolate flavor is intense, but…
Entremets are one of the desserts that I hold most dear to my heart for various reasons, but the main one is the fact that I’ve started baking due to an entremet more than 14 years ago. It was one entremet recipe that pushed me to challenge myself, it was that long recipe that made…