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Pastry Novice

Friday, August 7, 2009. Lenôtre Afternoon Tea Part 2. Minor changes on the afternoon tea range, after receiving training from Lenôtre Paris. Camaïeu and Ambiance is out, to be replaced with Schuss and Chocolatea. Chocolatea: Chocolate and caramel croustillant with luscious chocolate mousse infused with Mariage Frêres Earl Grey Tea (only the best! And caramelised peach. Every time we make this the whole kitchen smells of bergamot, love it! The afternoon tea set up. Mark now has his own restaurant, functio...

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Pastry Novice | markusandrew.blogspot.com Reviews

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Friday, August 7, 2009. Lenôtre Afternoon Tea Part 2. Minor changes on the afternoon tea range, after receiving training from Lenôtre Paris. Camaïeu and Ambiance is out, to be replaced with Schuss and Chocolatea. Chocolatea: Chocolate and caramel croustillant with luscious chocolate mousse infused with Mariage Frêres Earl Grey Tea (only the best! And caramelised peach. Every time we make this the whole kitchen smells of bergamot, love it! The afternoon tea set up. Mark now has his own restaurant, functio...

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2 chocolatea dessert size

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6 lenôtre petits gateaux

7 opéra

8 entremets

9 paradis entremets

10 opera entremets

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Pastry Novice | markusandrew.blogspot.com Reviews

https://markusandrew.blogspot.com

Friday, August 7, 2009. Lenôtre Afternoon Tea Part 2. Minor changes on the afternoon tea range, after receiving training from Lenôtre Paris. Camaïeu and Ambiance is out, to be replaced with Schuss and Chocolatea. Chocolatea: Chocolate and caramel croustillant with luscious chocolate mousse infused with Mariage Frêres Earl Grey Tea (only the best! And caramelised peach. Every time we make this the whole kitchen smells of bergamot, love it! The afternoon tea set up. Mark now has his own restaurant, functio...

INTERNAL PAGES

markusandrew.blogspot.com

1

Pastry Novice: Welcome To the Family…

http://markusandrew.blogspot.com/2009/01/welcome-to-family.html

Sunday, January 18, 2009. Welcome To the Family…. These are the new additional member to my collection, introducing (drum roll…) Frasier and Schuss. Honestly, I am not satisfied with this shoot due to a few things:. 1 the temperature was too hot and the cake started to soften( I also spend too much time as I absolutely have no idea on how to finish of the Frasier). 2 just not neat enough. Anyway enough of complaining and here they are…. Rose sponge soaked in strawberry kirsch punch. Farewell Mr. Gast...

2

Pastry Novice: Mac…

http://markusandrew.blogspot.com/2009/01/mac.html

Sunday, January 18, 2009. No, this is not a mini version of hamburger and it is nothing like it. These little dainty morsels are called Macaron…This thing is such an old creation, there is museum dedicated just to macaron! Even more so in a humid country such as mine! The other batch was not piped round enough. While making macarons, mistakes can happen in any of the processing stage, even from the raw ingredients. Sigh… this is becoming more of a complaint session again…. Dark Chocolate truffle ganache.

3

Pastry Novice: December 2008

http://markusandrew.blogspot.com/2008_12_01_archive.html

Friday, December 26, 2008. The moment when I decided to stopover in my home town( its Jakarta by the way) for a bit, the first thing that spring into my mind was how can I create some of the cakes that I like so that families and friends back home can try them and it is the perfect timing to make them for Christmas Gift. This cake consists of many components which makes it such a chocolate indulgence. 8226; Almond sponge soaked in chocolate syrup. 8226; Crispy praline feuilletine. 8226; Opera Glaze.

4

Pastry Novice: Degustation of Desserts

http://markusandrew.blogspot.com/2009/04/degustation-of-desserts-here-is-range.html

Sunday, April 12, 2009. Here is a range of what I have done so far and I just happen to put together a tasting menu, so might as well take a couple of pictures while I am at it. From left to right. Subscribe to: Post Comments (Atom). View my complete profile.

5

Pastry Novice: Entremets

http://markusandrew.blogspot.com/2009/04/entremets.html

Sunday, April 12, 2009. These are the Entremets size of Paradis, Fraisier and Opera. They are 18cm square in size and decorated with contemporary style garnishes that reflects on the flavours of the entremets. Gold dust and cocoa pods chocolate shell. Keeping it elegant and classical with just a touch of 24 carat gold leaf and cocoa pods plagues. Close up of the ganish which cosist of strawberries, fromboisier macaron and white chocolate hearts with silver leaf. This was actually for a Valentine theme.

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Pastry Novice

Friday, August 7, 2009. Lenôtre Afternoon Tea Part 2. Minor changes on the afternoon tea range, after receiving training from Lenôtre Paris. Camaïeu and Ambiance is out, to be replaced with Schuss and Chocolatea. Chocolatea: Chocolate and caramel croustillant with luscious chocolate mousse infused with Mariage Frêres Earl Grey Tea (only the best! And caramelised peach. Every time we make this the whole kitchen smells of bergamot, love it! The afternoon tea set up. Mark now has his own restaurant, functio...

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