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A gently crisp and chewy almond and walnut biscuit sits beneath a whole toasted walnut and a velvety peak of coffee German buttercream, all cloaked in a glossy shell of rich dark chocolate and sprinkled with ground walnuts.
A crisp, golden pastry shell layered with homemade raspberry jam, a smooth, toasted coconut-infused crème pâtissière, whipped cream and fresh raspberries.
Chunky jumbo oats held together with brown butter, golden syrup and brown sugar–the delicious chewy and caramelised vehicle for soft crunches of pecans and pumpkin seeds and plump, juicy raisins.
Soft golden sponges flecked with toasted coconut, permeating their flavour throughout to mingle with vanilla and give a gentle bite; a compote of fresh cherries spooned atop a smooth whipped white chocolate ganache; a silky coating of crème fraîche Swiss meringue buttercream.
A subtly chewy and crisp base of walnuts, almonds and brown butter lies beneath a golden caramel that cuts like the softest butter and a satin-like bittersweet chocolate ganache.
Tart, burgundy-skinned plums and sweet, fragrant peaches, macerated together with brown sugar, cinnamon and cardamom before being baked down into a sticky, jammy filling beneath a crunchy, golden walnut crumble.
Golden choux buns with a crisp pistachio craquelin crown, filled with a silky pistachio crème mousseline, vanilla-whipped cream, honey-macerated cherries and crunchy pisatchios.
Soft cardamom-flecked milk bread wrapped around a delicately perfumed jasmine-infused crème pâtissière with fruity bites of raspberry and a gentle infusion of sweetness from nibs of white chocolate.
A crisp pastry is the buttery bed for layers of a creamy set vanilla custard, a poached apricot jelly, vanilla and honey whipped cream and poached white nectarines.
Ripe strawberries roasted slowly until they lay in their syrupy juices, allowed to cool before being wrapped in whipped white chocolate and cocooned inside a pillowy genoise sponge.
A no-churn ice cream recipe, served with a cherry and rose veil.
