Almond Joconde with Cranberry Gelee on Coconut Dacquoise ~ White Christmas Entremet

$12,22

Winter Collection

The most wonderful time can be even brighter with the right cake! This combination of almonds, coconut, and cranberries bring up that special mood with every bite. Try making it even better and share your variation to inspire others in the new year!

With this workshop recipe file you get the following recipes:

  • Orange crémeux
  • White chocolate mousse
  • Cranberry gelee
  • Almond Joconde
  • Coconut dacquoise
    (white velvet coating on request!)

Have fun playing and don’t forget to get in touch for assistance and/or adjustments! By the way, we are always curious and excited to get photos of your creations. Your support and cooperation help us build a community of creative souls like yourself!

Use #sweetartworkshop to tag your work on Social Media.

Purchase molds and equipment used to create this recipe:

Get a 10% discount by adding more recipes:
Almond Joconde with Cranberry Gellee on Coconut Dacquoise ~ White Christmas Entremet
+Orange Crémeux Christmas Baubles on Chocolate Ganache, White Chocolate Cream on Flourless Prune Brownie ~ Snowdrift Dessert Recipe
+Ginger Chocolate Mousse with Cranberry Crémeux on Chocolate Linzer Cookies ~ Christmas Bauble Desserts
+Cream Cheese Coconut Mousse Cake with Passion Fruit Curd, Almond Joconde and Black Macarons ~ La Antithése Entremet
Almond Joconde with Cranberry Gellee on Coconut Dacquoise ~ White Christmas Entremet
This item: Almond Joconde with Cranberry Gelee on Coconut Dacquoise ~ White Christmas Entremet $11,00 $12,22
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