Strawberry, Almond, and Rose Tart

A few weeks ago, while browsing the websites of Paris’s top pâtisseries, I spotted Hugo et Victor’s Tarte Fraise (strawberry tart). The pastry’s strawberry-red shell complemented its meticulously arranged strawberry slices superbly—I was quite inspired by its colour.

Strawberry, almond, and rose tart with toasted meringue

This weekend, I had a chance to experiment with adding food colouring to tart dough. The results were impressive. The trick is to use a food colouring that does not lose its pigment when baked.

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Raspberry & White Chocolate Entremet

If you’ve been following this blog you know that I like making entremets (for all you newbies, entremets are multi-layered mousse-based cakes). Well, I made another one.

Raspberry and white chocolate entremet with almond dacquoise, white chocolate mousse, raspberry gel, raspberry mousse, whipped white chocolate and coconut ganache, fresh raspberries, and edible flowers. Click to get the recipe!

This is a raspberry and white chocolate entremet with almond dacquoise, white chocolate mousse, raspberry gel, raspberry mousse, whipped white chocolate and coconut ganache, fresh raspberries, and edible flowers.

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Pistachio Macarons & “Macaron Myths”

Hi, it’s me. You might remember me (Ilan), you might not. It’s been a while… seems like forever, really. But I’m back!

Pistachio macarons with pistachio buttercream recipe + cracking down on macaron myths: what's true and what's not?

Well, I’ve never actually been gone (from Twitter, at least). I’ve been spending the time working on a new project that I briefly discussed in my last post, and which I’ll talk more about in a future post. With all the time that I’ve been investing in it, there hasn’t been much left for IronWhisk. But now I’ve finished my first year of university! That means I have all summer to share lots of great food with you. First up though, I want to talk about “macaron myths”.

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