Nexus: a ruby chocolate entremet

I was originally going to do a rose, ruby chocolate, and pistachio tiramisu when I was conceptualizing this dessert, but then I thought about the presentation, and how I really didn’t want it to look too similar to my dreaming of springtime dessert. So instead, I opted for an entremet instead. The flavor combination of…

Heartless: Queen of Hearts inspired mirror glaze cake

I really just came up with this dessert when I was thinking about Tim Burton-inspired cakes. The Queen of Hearts is such an iconic image and has that really dramatic black-red aesthetic that I just knew I could work with. I wanted to do something that really captured that sinister look, so I went with…

Italian Lemon Meringue Doughnut Creams

I just wanted to create a new flavor combination using some of my favorite ingredients. That’s how this concept came about. I love lemon and olive oil together, and herbs just perfume that. Olive oil desserts are so underrated, but I adore the rich, rustic quality that they have. For this doughnut cream, I prepared…

Citron Othello: black and white lemon mousse cake

The idea behind this cake came from a very unusual silicon mold I purchased from Amazon. I knew that just from the triangular prism shape of the final cake, that each slice would be a little tear drop-triangle-chestnut-looking thing. I thought it would be cute if I made some mousse cakes that were visual plays…

Black bottom cheesecake doughnut entremet

I constantly crave black bottom cheesecake: a rich, chocolate cake that enrobes a creamy cheesecake. For this recipe, I wanted to do that, but in a doughnut shaped entremet, or mousse cake. When it comes to chocolate cakes, there are just too many different kinds to make, ranging from the Viennese sacher torte to the…

Black sesame-matcha cheesecake doughnut entremet

I came across the inspiration for this concept on Instagram, where I saw a chef make a double decker cake doughnut that was pressed into a mousse then glazed in a mirror glaze. I believe it was called a tiger doughnut, because of the pattern on it. For my own version of it, I decided…

S’mores gateau

I have done quite a few s’mores desserts in the past, but this one is different in that it is a cake-based dessert. I used graham crackers in place of 75% of the flour for the cake, and for the chocolate components, I did both a chocolate ganache and a chocolate panna cotta. I have…

Strawberry mirror glaze shortcake

This recipe came about because I wanted to do some sort of take on strawberry shortcake, but I didn’t exactly know what kind of dessert I wanted to do. Then I started to remember this dessert I had at Melisse in Santa Monica a few years back, and it was this pain per du (French…