La pâtisserie française by Patrick Casula
COURSE PROGRAM Chocolate Tarte: hazelnut shortbread, almond fondant, chocolate cremeux, chocolate croustillant, chocolate glaze Paris Brest: pate a choux, hazelnut cream mousseline Hazelnut Tart...
Grand Marnier and praline bonbon
BONBON IS MADE OF: Carmel ganache with Grand Marnier Praline with hazelnut and almond Crunchy layer with praline The combination of tender runny caramel...
Pear and Dorblu macaron
We prepared a piquant ganache with considerable quantity of Dorblu cheese and a juicy pear with vanilla. The combination of stewed pear and...
Coffee and praline macaron
Coffee adds a bitter pleasant taste to the macaron shells, reduces their sweetness and appetizingly colors macarons with a coffee shade without using...
Raspberry, chocolate and salted caramel macaron
Chocolate macarons on the Italian meringue have a pleasant, not too sweet taste, due to the presence of red cocoa and dark chocolate in...
Hazelnut macaron
You are going to make macaron shells using hazelnut flour only, without the use of dyes. Only rich nutty flavor! These macarons have...
Passion fruit, milk chocolate and blood orange macaron
If you like sour tastes, you will like the combination of milk chocolate and passion fruit juice very much! To make the center of...
Lime, estragon and olive oil macaron
Shells of two colors on the Italian meringue, silky ganache with refreshing pieces of fresh estragon and olive oil will delight you with...
Cakes and tarts by Patrick Casula
COURSE PROGRAM Fruit Heart cake: biscuit fondant with lime, pink biscuit for decor, biscuit Joconde, bavarois with vanilla and violet, compote with rhubarb and strawberries...