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Nathalie Robitaille ha publicado una actualización
hace meses (editado)
Level:
Scoolinar
Fondant mascarpone expresso chocolat, tuile au fraise : Plating !
RAUL RAMIREZ VILLEDA, giuseppe Morabito y8 más7 Comentarios-
Level:
Scoolinar
Precioso y elegante plato
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Level:
Scoolinary Team
What a beautiful presentation! ❤️ I can see the attention to detail, from the shine of the chocolate to the color combination on the plate.
Plus, the flavor combination sounds delicious. How was the process of making the strawberry tuile? We’d love to hear more about your experience preparing this dessert.
Thank you for sharing your talent with us! We look forward to seeing more of your creations soon.
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Level:
Scoolinar
😍
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Level:
Scoolinary Team
Wow, what a sophisticated presentation! 😍 That mascarpone, espresso, and chocolate fondant looks absolutely irresistible, and the strawberry tuile adds the perfect touch of freshness and contrast. 🍫🍓
I love how you balanced those intense flavors with the lightness of the tuile. How did you achieve that perfect texture for the fondant? I’m sure every bite was an explosion of flavors! Also, the way you plated it is pure elegance. What was the most challenging part of creating this masterpiece? ✨-
Level:
Scoolinar
@soldamiani Thanks for so much good comment, it make me proud and it motivates me to continue. The stress was to have a bright ganache and a “soft” cake. So i use a good quality of chocolate, dark , 72% of cacao, and i think i would have cooked 2 minutes less ! But it was really good.
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Level:
Scoolinary Team
@nathalierobitaille Great choice, Nathalie!
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Level:
Scoolinar
Thanks for your comment ! I did the tuile like David Rickett did in the cours “plating techniques”… so with is recipe, and i have change the vegetable puree by stawberry puree. .. in a silicone mold. Delicate taste, nice.
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