Tranche tunisienne


Meringue and almond base Pâte à  tunisienne and génoise, layered with crème au pralinée with slight rhum syrup. The chewy tunisienne and cruncy pralin are perfect match! I used molasses sugar to make crème au pralinée, which makes the cream is slightly bitter and taste like caramel. It’s really amazed me each time I learn new techniques… Same ingredients can create different things with…

Bitter


Chocolat Meringue Tart. Made using Meringue Suisse with mousse au chocolat, a great combination. Meringue suisse is whisked over a bain-marie to warm the egg whites, and then whisked steadily until it cools. Unlike Meringue Italienne, Meringue française, this forms a dense, glossy marshmallow-like meringue. Meringue suisse can be used as a base for cakes.

Sévigné


Special Meringue française batter with crème au beurre au praliné filling. The praline paste is made from 50% sugar and 50% roasted almond. No preservatives and additives. The key here is to make sure the meringues are not sticky so that it will not create hollow in the centre. The name Sévigné is coming from Madame de Sévigné or Marquise de Sévigné, a…

Rochers Coco


Simple Meringue dessert with peanuts. Meringue is often associated with Swiss, Italian and French cuisine, made from whipped egg whites and sugar. Sometimes an acid such as cream of tartar or a small amount of vinegar is added. A binding agent such as cornstarch or gelatin may also be added. The key to the formation…