Eclasian
Strawberry jelly, creme fraiche legere, sake-soaked strawberries, choux pastry eclair
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Mandarin & Rose
Macaron, rose creme brulee, mandarin curd and mandarin creme legere
Not mentioned in the description is the dark chocolate that holds the macaron to the gold cardboard base - mmm, more chocolate. This is another gorgeous-looking cake!
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Black Pearl
Licorice pate brisee, olive oil creme citron, butterscotch caramel, oven-roasted apples, mint meringue ball and thyme Italian meringue
Warning: Weird flavour combination - the thyme meringue is an acquired tasted (ie. ‘I don’t like it!’).
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Hommus
Lemon agar agar, olive oil jelly, hommus mousse, paprika creamy, citron meringue.
The citron is very tangy, and the olive oil taste is very pronounced. The hommus flavour, though, is thankfully quite light.
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What a great pear of…
Almond cream, pear vanilla creme patissiere, pate a choux, sable a choux, pear gel, almond crunch and stryesel (?) almond
Lovely light green choux pastry encasing not-too-almondy creme patissiere. Chocolatey almond base (I think this is the stryesel).
