Choux Swans/Cygnets. with chantilly cream.
Paris-Brest Choux Pastry with Pistachio & Praline Filling.
Culinary School Adventures
Vacherin Traditionnel : meringue with chantily cream and fresh fruit.
my first attempt at layering! Cocoa buttercream on the outside, chocolate ganache on the inside and a “tie-dye” buttercake. omnomnom :D