Very elegant!!! Your desserts are always in a class of their own. It's hard to imagine what you are making whenever you tweet each component you made, but when I look at your finished product, it's like, WOW, so that's what she's been working on. ;) I have always wondered, do your neighbours get to enjoy whatever you bake? :)

man u seem to make entremets like twice a mth! so good! can practice and eat those lovely goodies. i wish i have the time to make entremets more often. lately weekends im always going out, v hard to find time to set aside for baking harder stuff :(

anw this look gorgeous (as always, *rolls eyes at myself* haha). ur layers are so even, and the slicing really looks super neat now! practice really does make perfect. and whats the garnish u use? mango, pistachio and...gold foil? i rmb u say u bought ur gold foil at med hall? is it exp? ive tried asking a few med hall do they sell gold foil they look at me blankly and say no. LOL.

I really like, not only eating cake singlets, but also they are so beautiful to capture, it hows how much skill, and time it takes into creating a petit gateaux.   

When I first moved to Japan, I was doing a daily fumble with just starting my washing machine, yet alone a recipe, I'm sure many of your readers feel thankful for you including this... I think I need to pull my partner in with me to help me with this <span>entremets.  </span>

Absolutely lovely and professionally done and very neat cuts!

So beautiful, as always! I'm in love with the light yet compact looking cheese souffle sponge (though I don't like cheese) and the creamy mousse! Kudos to you for going through all that effort using Google translate to produce this entremet. It looks soo good you can start a bakery on your own! :)   :)

hehe, thx ju :)  nah my neighbors don't but my family and friends will get to! :D 

Your dessert always looks amazing! making me salivating over my screen. What a coincidence though, I've been thinking about making a tropical sort of entremet for this week but can't seem to decide the perfect components go into it. Your cake is flawless!!!

thank you! i think your desserts look fantastic, really can't hold a candle to you :)  i think coconut, mango, passionfruit would go well together. can't wait to see your entry on it!

haha, yea almost like twice a week now coz got TOO MANY recipes to try!

thank you ju, you're always so generous with yr compliments :)  haha no, my neighbors don't even know i bake, but i'll share them with my family & friends :D

hello, i recently started reading your blog and i'm VERY impressed with the level of detail and technique you put in to make your dessert!

i had a look at the original recipe ingredient list and if you don't mind, next time if you need anything translated from Japanese -> English, i'll try to assist, since i am currently in my last year of high school study for Japanese. by no means am i pro, but i'll do my best to help! ^^

thank you, thats very kind of you :)  you didn't leave yr email or blog address, how will i contact you in future?

this is artistic. thanks for sharing the exotique compote recipe. i find it really good and'll try it next time.

Truly impressive. With the amount of time and effort in preparing this delicate dessert with all the beautiful details.

I wish I could translate the website. It was very interesting in terms of his training in Europe.
Good luck and I am looking forward to see yummy cake in your blog. thanks