Getting the ingredients is certainly a challenge as a lot of the stuff you would have to purchase in large quantity and some are just not available (maybe I have not been looking hard enough…). Mind you that I am trying to keep it the flavour as authentic as possible with adjustments made to my liking. However the suppliers that I liaised with are extremely helpful in accommodating me with the necessary ingredients (Thanks Ms. Nurul and Mrs. Shinta). After some intense shopping, these are the products that I have conjured up in my little pastry lab:
Paradis
This cake consists of many components which makes it such a chocolate indulgence.
• Almond sponge soaked in chocolate syrup
• Crispy praline feuilletine
• Flourless chocolate sponge
• Chocolate paradise mousse
• Chocolate glaze decorated with gold dust
Opera
This is a classical coffee and chocolate combination
• Coffee butter cream
• Almond Joconde soak with coffee luwak syrup
• Dark Chocolate Ganache
• Opera Glaze
Delice
A marriage of praline, vanilla and strawberry. Assemble together into layers of enchanting goodness.
• Vanilla Bavarian cream
• Strawberry coulis
• Crushed praline
• Almond joconde soaked with strawberry punch
Lemon Meringue Tart
Another classical treat in the lineage of French patisserie.
Dressed up to make more presentable and luscious to consume.
• Almond butter sable dough
• Lemon Curd
• Italian Meringue
I am planning to tweak it considerably, but slightly out of ideas at the moment…
Family pics...
Im planning to adjust some of the composition of the cakes as i think some are too chuncky.
Well back to the lab again...
Enjoy
