But as I read your replies in the thread I am more and more impressed at what a disaster zone your kitchen must have felt like and the endless cleaning
That is a lot of love right there. Sounds like a lucky dad.
thank you so much! it took four days to finish everything but it was worth it, i need to buy more molds to be able to scale up the operation, mixing more ingredients at once is the same amount of work, but god it's so much cleaning, 15 different preparations, each time a sink full with pots, whisks, spoons, bowls... :)
it takes some learning and i had courses to learn it, but fundamentally it's not complex, just many small steps and a crapton of ingredients + utensils :)
i've started learning blender this week, by following the famous Donut tutorial by Blender Guru, i'll let you know when i manage to do that ^^
the velvet technique is just amazing, the cake are frozen solid and then i use a paint pistol with an air compressor to project a molten mix of cocoa butter and white chocolate with food coloring on the cake. the temperature difference makes the droplets freeze instantly
oh wow that's quite the compliment 🫶 I strive to make everything as beautiful as possible, I come from France where pastry is ubiquitous, but I now live in Germany and it's almost impossible to buy something really nice, so i took online pastry lessons last year to learn how to make stuff myself ^^
the white one is a champagne mousse cake with a layer of raspberry jam, champagne jelly, a sponge cake with blueberries and a crunchy bottom layer with milk chocolate and hazelnut
the bananas have a banana caramel core, an orange juice dark chocolate mousse and a cocoa sponge cake (lactose and gluten free), on a vanilla-butter cookie
the whirls are greek yogurt mousse with a blue berry jam core encased in a passion fruit white chocolate ganache, cocoa almond sponge cake, on a vanilla-butter cookie