The Baker Pranav

Another challenge completed! Couldn't have done it without these pillars of support, though.

Apply Jelly with fresh fruits

The first plated dessert i learnt at LCB. Many components here:
• Gelée de pomme (Apple Jelly) with fresh strawberries, grapes and orange segments
• Pâte sucrée (sweet paste) broken into shards and crumble for a contrast in texture
• Quenelle of whipped cream to add a creamy element to the dessert and cut some of the overall sweetness
So refreshing and summery!

Scones & Financiers

The highlight of this week was Afternoon Tea. These delicious treats are absolutely delightful to have on those cold days. Some clotted cream, fruit preserve, a hot cup of tea, and a heart full of warmth. Credits to the Brits and the French!

Choux pastry - a light, airy pastry that is hollow from the inside.

This is one of my favourite pastries, take practice to get the consistency right but really delicious as it makes a great base for any decadent fillings.

In shot: Paris-Brest with Praliné Crème Mousseline, toasted halzenuts and couverture chocolate.

Chocolate Mendiants. Simply elegant!

These are actually tougher to make than they look.

Chocolate and i have a love hate relationship. Love eating it, hate tempering it.