Almond Joconde with Cranberry Gelee on Coconut Dacquoise ~ White Christmas Entremet
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 so excited to get the photos of your creations. Your support and cooperation help us build the community of such creative souls as yourself!
Use #sweetartworkshop to tag your work on Social Media.
Purchase molds and equipment used to create this recipe:
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