clockwise from top left : purple sweet potato mont blanc, opera tiramisu verrines, strawberry shortcake, orange choc cake, pistache-abricot entremet & almond raspberry financiers.
pistache noisette. from top : pistachio bavarois, choc hazelnut sponge, hazelnut pistachio praline, hazelnut mousse, hazelnut dacquoise
this is something i tried few days back, the hazelnut pistachio entremet and i'd like to share the recipe with you. this is the 1st time i'm posting a recipe of a multi-component cake and i didn't do it in the past coz the recipes were really really long, i hv to translate them from chinese to english and i don't think anyone would be as crazy as i am to spend 4-5 hrs to make a cake. but this is a good cake with some really interesting textures - moist sponge, crunchy praline and aromatic pistachio bavarois all in one.
recipe source : seiji tada for patisserie igrekplus
*recipe removed due to copyright restrictions.
12 comments:
Bravo! All the desserts look so tempting and beautiful!
WOW.
incredible photos!
may I ask...what kind of camera do you use?
I always love your creation, looks so neat and perfectly cut, not to mention the pictures, I could go on and on. Thank you for sharing the recipe and yes I know how hard it is to post a recipe for multi-component cake :)
this look pretty amazing, just like the collage of desserts u posted on top! i love the sweet potato purple dessert the best! haha. pity i dont like pistachio, if not i would try out the recipe...you totally rock for typing the lengthy recipe out!!! you reckon i can replace it with hazelnut or something? hehe. anw so does it churn out alot of that size cake slices? or did u halve the recipe or smth? (:
thx babe :) haha yea i know u don't like pistachios, u told me! hmm i reckon u could replace it with something nutty since all nuts wouldn't really clash. maybe peanut butter? oh i scaled down the recipe by 4 actually to fit into my 22x10cm tin, so i got about 5 slices only. i wish i didn't hv to scale down so much since basically its as much work as making a bigger cake but there are only two of us at home haha.
<span>thx babe :) haha yea i know u don't like pistachios, u told me! hmm i reckon u could replace it with something nutty since all nuts wouldn't really clash. maybe peanut butter? oh i scaled down the recipe by 4 actually to fit into my 22x10cm tin, so i got about 5 slices only. i wish i didn't hv to scale down so much since basically its as much work as making a bigger cake but there are only two of us at home haha.</span>
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<span>anyway when r u gonna make mont blanc? soon? :D</span>
thx bertha, your desserts are pretty amazing too!
Wow, what a lovely assortment of desserts! Your creations always look so classy and delicious.
This is such a beautiful collection. Agree, that the pistachio noisette is a bit involving, but I think I am just crazy enough to attempt it one day! Thanks for sharing the recipe! :)
This sounds incredible. Thanks for sharing the recipe with us! I am definitely "crazy" enough to spend so much time on a cake :)
i know you are kaitlin! layered cakes are your specialty :D
thanks this is great! i love all the desserts you make but haven't seen many recipes, so wld love to try this one out. pls post more recipes! btw, the book you used the recipe from, is that available in singapore or only in taiwan or something?
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