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BANANA AND LIME CARAMEL CUPCAKE: GELATINE MASS LIME CARAMEL BANANA CAKE PASSIONFRUIT MARSHMALLOW This recipe will surprise you with the combination of sweet banana...

PEANUT TART: GELATIN MASS SHORTCRUST PASTRY FORMING AND BAKING THE TARTLETS CARAMEL SPONGE PEANUT GIANDUJA MOUSSE CHOCOLATE VELOUR CHOCOLATE DÉCOR This tart is classic...

SAINT-HONORE MOUSSE CAKE: GELATIN MASS PREPARING THE BUTTER FOR PUFF PASTRY PUFF PASTRY PUFF PASTRY LAMINATION CHOUX PASTRY PREPARING CHOUX FOR FILLING STRAWBERRY CONFIT...

LEMON INDIVIDUAL MOUSSE CAKE: GELATIN MASS SPONGE SHORTBREAD LEMON CRÉMEUX MINT CRÉMEUX MOUSSE CHOCOLATE VELOUR NEUTRAL GLAZE First, this class is special because you...

PEARL MOUSSE CAKE: GELATIN MASS STREUSEL MOELLEUX SPONGE PEACH COMPOTE CRÈME BRÛLÉE PEACH MOUSSE NEUTRAL GLAZE COATING MIXTURE The shape of this cake is...

RASPBERRY CROWN: GELATIN MASS CHOUX PASTE PIPING AND BAKING THE SMALL CHOUX PIPING, DECORATING AND BAKING THE CHOUX CROWNS RASPBERRY COULIS DARK CHOCOLATE CRÉMEUX...

ALMOND CAKE: DRAINED RICOTTA CHEESE SPONGE ORANGE CONFIT CUSTARD BASE FOR CREAM CUSTARD-BASED CREAM Creamy, crispy and light, this cake boasts a charming combination...

MOSAIC MOUSSE CAKE:  GELATIN MASS MIRROR GLAZE SPONGE COMPOTE CRÉMEUX MOUSSE CHOCOLATE VELOUR The surface of this cake looks like a multi-colored mosaic that...

CHERRY INDIVIDUAL MOUSSE CAKE:  GELATIN MASS SPONGE CRUNCHY LAYER COMPOTE CRÉMEUX MOUSSE The first thing that will please you about this cake is its...