Just some photos of the dessert prepared for the baptism of Mathis and 30 years of Amandine. A raspberry on a sponge cake with raspberry jam, vanilla muslin cream, raspberry cream mousseline. Accompanied by a chocolate crunch ....

Raspberry/chocolate crunch

Just a few photos of the dessert prepared for the baptism of Mathis and Amandine's 30th birthday.
A raspberry on a sponge cake with raspberry jam, vanilla muslin cream, raspberry muslin cream.
Accompanied by a chocolate crunch .

The recipes are already shared on my blog.

Whipped cream of foie gras

For verrine for 4 people • 150 g half-cooked foie gras • 4 tbsp. fig jam (black cherry chutney for me) • 20 cl of liquid cream • 2 tbsp. muscat mushrooms • salt, pepper Cut the foie gras into pieces and put them in ......

tropezienne

Ingredients (for 6 people) For cream 1/2 skimmed milk: 50 cl Sugar powder: 100 g Egg (s): 3 Wheat flour: 50 g Vanilla pod (s): 1 piece (s) Liquid cream whole: 20 cl Aroma Orange blossom: 4 drop (s) For the paste Fine salt ......

Pigeon with curry butter

Ingredients for two: 2 pigeons, 100 g butter, a teaspoon of curry, a teaspoon of paprika. In a bowl I crushed the butter by mixing the curry and paprika until the three forms a homogeneous mixture. Light the oven......

Fig tart

I double the proportions for a bigger pie ..... Ingredients for 6 people: 200 g puff pastry 20 ripe figs honey (from my brother Guillaume) Cream of almonds: 100 g almonds powder 50 g sugar ice cream 50 g of pomade butter 1 ......