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Composition Puff pastry Mascarpone Cream Quescrem Fresh fruit Rose petals and desiccated coconut (decoration) Mounting Cut puff pastry sheets of 10 x 25cm. Caramelize in

Composition Almond sponge cake Vanilla syrup Butter cream Quescrem Original Sponge Candied egg yolk Filleted almond slices Chocolate decoration Mounting 1. Cut 3 discs of

Composition Brioche dough Cream of Quescrem Plus and nougat Candied fruit Pearled sugar Mounting 1. Cut two 75-gram pieces of dough. 2. Roll out the

Composition Brioche Cream of Quescrem Plus and sweet potato cream Mounting Cut the brioche dough into 50-gram pieces. 2. Roll out the dough with the

Composition Mascarpone Quescrem Cake Sponge of Mascarpone Quescrem Almond Namelaka Almond praline Toasted almonds in granillo Dark chocolate bath Chocolate basket Mounting Cut the Mascarpone

Composition Soletilla sponge cake Coffee and amaretto syrup Coffee cream Mascarpone Quescrem Mousse Cocoa crumble Cocoa powder Mounting 1. Cut a 6 cm diameter disk

Composition Genoese sponge cake Mascarpone Quescrem Cake Mascarpone Quescrem Toffee Original Quescrem Mousse Choco milk glaze Ingredients For the Genoese sponge cake Whites 310 g

Ingredients For the pistachio cake Pistachio paste 137 g Sugar 109 g Egg yolk 141 g Egg white 82 g Pastry flour 130 g Egg