The Apricot Mousse Cakes Posted on: Thursday September 10, 2020  

The Apricot Mousse Cake, a real bliss with a lime sponge, an intense almond mousse and a delicate Apricot taste !

Course: Plated Dessert, Dessert, Layer Cake

Difficulty: Experienced

Book: Baklava To Tarte Tatin

Ingredients : Apricot, Tempered chocolate, Lime, Cream, Almond extract, Velvet spray, Egg yolks, Almond paste, Syrup,

Languages:  English  |   Français

Stéphane Tréand’s Genoa Sponge [BASE] Posted on: Tuesday November 29, 2016  

The Genoa bread ('Pain de Gênes') is a cake made from almond paste, eggs and melted butter, but only a minimal amount of flour.

Course: Base, Sweet Base, Sponge For Layer Cakes, Genoa Bread

Difficulty: Intermediate

Chef: Stéphane Tréand

Ingredients : Eggs, Oranges, Almond paste,

Languages:  English  |   Français

The Fabulous Baked Alaska with Grand Marnier Posted on: Thursday December 17, 2015  

The ultimate cake for Ice Cream lovers, with Grand Marnier and Almond flavors.... a real treat

Course: Frozen Dessert, Dessert

Difficulty: Experienced

Servings: 10

Preparation Time: 1 H

Cooking Time: 20 Minutes

Chef: Stéphane Tréand

Ingredients : Egg Whites, Ice cream, Grand marnier ice cream, Grand marnier, Italian meringue, Oranges, Genoa bread, Almond paste,

Languages:  English  |   Français