Chocolate tarts made of a sweet pastry crust, filled with a dark chocolate ganache, and topped with whipped white and milk chocolate ganaches. This is a great recipe for Easter, and all-year-round for chocolate lovers!
This pumpkin pie in a cup is made of a baked sweet pastry dough and a pumpkin pastry cream, garnished with whipped cream and ground cinnamon. Since it’s Halloween soon, I decorated the cups with pumpkin and ghost meringues.
This cake was created by Pierre Hermé, a renowned french pastry chef. He named it Megève, which is a ski resort village in the French Alps. It’s a gluten free cake made of meringue and chocolate mousse layers, covered with a chocolate glaze.
This dessert is a creation by a renowned french pastry chef, Christophe Michalak, and he named it “Fantastik”. It’s a mix between a tart and a cake that you can customize depending on the season. The possibilities are endless!