Tahitian Vanilla Creme Anglaise and Meringue Butter

Students learn to make Vanilla, Lemon, Peach and Almond Dacquoise and Genoise in their cake building classes.

Tahitian Vanilla Creme Anglaise and Meringue Butter layer.

This coconut Dacquoise (Meringue base) and almond lemon Genoise (cold process with almond flour) is layered with freshly poached peaches, lemon cream mousse, and Tahitian vanilla creme Anglaise.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>