23 July 2010

Desserts I Made III & A Pistache Noisette Entremet

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finally i feel like i've made enough desserts to compile them into an entry. read my previous instalments of desserts i made part I here and part II here. my momentum for making them this year has dropped to an all-time low. apart from family birthdays and some practising in order to prevent my dessert making skills from getting "rusty" i haven't been making very much. on average i'm making just one every month, i wish i could make desserts every other day but sadly, the waistline just cannot afford it!

Collage

clockwise from top left : purple sweet potato mont blanc, opera tiramisu verrines, strawberry shortcake, orange choc cake, pistache-abricot entremet & almond raspberry financiers.

Pistache Noisette

pistache noisette. from top : pistachio bavarois, choc hazelnut sponge, hazelnut pistachio praline, hazelnut mousse, hazelnut dacquoise

this is something i tried few days back, the hazelnut pistachio entremet and i'd like to share the recipe with you. this is the 1st time i'm posting a recipe of a multi-component cake and i didn't do it in the past coz the recipes were really really long, i hv to translate them from chinese to english and i don't think anyone would be as crazy as i am to spend 4-5 hrs to make a cake. but this is a good cake with some really interesting textures - moist sponge, crunchy praline and aromatic pistachio bavarois all in one.

Pistache Noisette



recipe source : seiji tada for patisserie igrekplus

*recipe removed due to copyright restrictions.

12 comments:

Judy said...

Bravo! All the desserts look so tempting and beautiful!

Becca said...

WOW.
incredible photos!

may I ask...what kind of camera do you use?

Bertha said...

I always love your creation, looks so neat and perfectly cut, not to mention the pictures, I could go on and on. Thank you for sharing the recipe and yes I know how hard it is to post a recipe for multi-component cake :)

Michelle said...

this look pretty amazing, just like the collage of desserts u posted on top! i love the sweet potato purple dessert the best! haha. pity i dont like pistachio, if not i would try out the recipe...you totally rock for typing the lengthy recipe out!!! you reckon i can replace it with hazelnut or something? hehe. anw so does it churn out alot of that size cake slices? or did u halve the recipe or smth? (:

bossacafez said...

thx babe :)  haha yea i know u don't like pistachios, u told me! hmm i reckon u could replace it with something nutty since all nuts wouldn't really clash. maybe peanut butter? oh i scaled down the recipe by 4 actually to fit into my 22x10cm tin, so i got about 5 slices only. i wish i didn't hv to scale down so much since basically its as much work as making a bigger cake but there are only two of us at home haha.

bossacafez said...

<span>thx babe :)  haha yea i know u don't like pistachios, u told me! hmm i reckon u could replace it with something nutty since all nuts wouldn't really clash. maybe peanut butter? oh i scaled down the recipe by 4 actually to fit into my 22x10cm tin, so i got about 5 slices only. i wish i didn't hv to scale down so much since basically its as much work as making a bigger cake but there are only two of us at home haha.</span>
<span></span>
<span>anyway when r u gonna make mont blanc? soon? :D</span>

bossacafez said...

thx bertha, your desserts are pretty amazing too!

Allie said...

Wow, what a lovely assortment of desserts! Your creations always look so classy and delicious.

My Site (click to edit) said...

This is such a beautiful collection. Agree, that the pistachio noisette is a bit involving, but I think I am just crazy enough to attempt it one day! Thanks for sharing the recipe! :) 

Kaitlin said...

This sounds incredible. Thanks for sharing the recipe with us!  I am definitely "crazy" enough to spend so much time on a cake :)

bossacafez said...

i know you are kaitlin! layered cakes are your specialty :D

heavenwildfleur said...

thanks this is great! i love all the desserts you make but haven't seen many recipes, so wld love to try this one out. pls post more recipes! btw, the book you used the recipe from, is that available in singapore or only in taiwan or something?

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