About The Stylish Baker

Self taught pastry chefs who find inspiration in their travels and love of French pâtisserie. Recreating these beautiful entremets and tarts in their kitchen. All ingredients and tools are available from The Stylish Baker online store.

Yuzu, Jasmine and Coconut Entremet

Yuzu, Jasmine and Coconut Entremet using @silikomartprofessional magic dome mould. Decorated with Yuzu & Raspberry Caviar pearls, gold leaf and dried rosebuds. Recreate this Entremet using fish gelatine, Yuzu juice, jasmine aroma, Valrhona White Chocolate Ivoire, titanium dioxide, raspberry caviar, Yuzu caviar, gold leaf, edible rosebuds and round gold board.

By |2017-03-24T16:41:43+02:00March 24th, 2017|Recipes|Comments Off on Yuzu, Jasmine and Coconut Entremet

Isaphan Entremet

Flavors of Lychee, Rose and Raspberry, this Entremet was taught at our Beginners Class. A raspberry compote was layered between Lychee and Raspberry Ganache. This was set in Lychee and Rosewater Mousse , the Entremet had a pistachio jaconde base. A mirror glaze, meringues,  freeze dried raspberries were used to decorate the Entremet. Re create this [...]

By |2017-03-18T17:05:10+02:00March 18th, 2017|Recipes|Comments Off on Isaphan Entremet

Fairy

This Fairy Entremet was taught at our beginners class. A pistachio Jaconde base with layers of Orange blossom cremeux , White chocolate vanilla bean Mousse and a strawberry compote centre. The Entremet was covered with a mirror glaze and decorated with macarons. Re create this pastry using Zuccoto 160mm, zuccotto 135mm and half spheres dome [...]

By |2017-03-18T17:06:56+02:00March 18th, 2017|Recipes, Uncategorized|Comments Off on Fairy

Chocolate Spheres

Re create this pastry using the Silikomart Half sphere Moulds. Flavours of Chocolate, caramel and tonka bean. A chocolate disc decorated with a transfer sheet was placed between the half spheres. Shop the following essentials to recreate this Chocolate Sphere; Silikomart half sphere mould, tonka bean, Valrhona chocolate, gelatine leaves, chocolate transfer sheet, round gold [...]

By |2017-03-11T08:40:38+02:00March 11th, 2017|Recipes|Comments Off on Chocolate Spheres

Yuzu & White Chocolate Entremet

Flavors of Yuzu and white chocolate were used in Silikomart Russian Tale and Amore mould. Recreate this Entremet using Yuzu juice, Valrhona Ivoire 55% white chocolate, fish gelatine, yellow cocoa butter and gold leaf. The entremets were set in the Russian Tale and Amore mould (both by Silikomart) and sprayed using the Matfer Spray Gun and [...]

By |2017-03-11T08:35:28+02:00March 11th, 2017|Recipes|Comments Off on Yuzu & White Chocolate Entremet

Choco Hazelnut Tart

A chocolate sable tart base filled with a baked hazelnut filling and decorated with a piped  chocolate filling. These swirls were created using a special turntable and ribbon nozzle that will be available to shop online soon!! We also used Pavoni Round  Tart Rings , fish gelatine, Valrhona chocolate, piping bags, ribbon nozzle and gold [...]

By |2020-07-23T11:47:16+02:00March 7th, 2017|Recipes|Comments Off on Choco Hazelnut Tart

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