I added the gold leaf water transfer technique I developed from the Hydro Dip Painting!
It’s composed with a thin Chocolate shell holding a light Coconut mousse, a soft Passion Fruit cremeux, a fresh Vanilla Mango compote, a moist Vanilla Almond financier, a crunchy Almond sweet dough and a gold Chocolate nest.
If you are looking to learn my techniques and recipes you can enroll to one of the long term programs by applying through my website :
https://thepastryacademy.com
