Strawberries are finally in season, so let’s make a strawberry tart! As a base we make a lovely thin and crispy almond tartelette. To tidy up the outside it grated on a microplane before making it shine with a cream and egg yolk glaze. After baking the inside it’s brushed with some melted white chocolate to prevent it from becoming soky. The tartelette is filled with a delicious strawberry and lilac compote, a long pepper sponge and a strawberry cremeux. A dot of lilac mering

To celebrate Easter I made this lovely magnolia & almond Easter dessert! It’s a chocolate egg filled with a magnolia cremeux, an orange amaretto gel and an almond honey praline. The egg is placed on a toasted white chocolate birds nest with an almond cake and a magnolia creme. All lovely Easter flavors. The orange & amaretto gel 7 to 8 oranges 20 g sugar 2 g salt 2.5 g agar powder 50 g amaretto Begin by peeling the oranges with a super thin peeler. You only want the peel and

I’m going to teach you 5 base crisp recipes perfect to shape and press. We’ll start with a savory wild garlic crisp, then a sweet meringue, a sweet honey crisp, a savory paprika potato crisp and finally a chocolate opaline crisp. With just a little creativity you can easily adjust these recipes to your preference! The wild garlic isomalt crisp 300 g Jerusalem artichokes 60 g isomalt sugar 15 g egg white 10 g glucose syrup 2 g salt 45 g wild garlic leaves Submerge the Jerusale