From The Hearth

A Pastry Chef’s Photo Blog

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Demi-boules for dinner service.

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Chocolate mousse cake.

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Mille Feuille with ginger caramel, honeycomb, and fig.

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The Pear. A white chocolate mousse pear with a pear, ginger, and rose gelee, coated in tempered white chocolate.

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A is for Apple

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Raspberry and almond pasticiotti with crème anglaise.

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Macaron

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Bread! Here’s my thought… top a slice of this bread with melted Raclette and Emmentaler cheese, some finely chopped green onion and French ham. Serve with Apple, date, and ginger chutney. There you go.

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Happy Birthday!

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Cookies!

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Berry Tart

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Torta Caprese

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Browned Butter Chocolate Chip Cookies.

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Lemon meringue tart

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Trifle with strawberry, blueberry, apricot, and creme anglaise.

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