A duomo macha azuki, a creamy cake containing a green tea macaroon, white chocolate cream, crunchy caramel layers and red adzuki beans, from Japanese patisserie maestro Sadaharu Aoki. (Kim Laidlaw Adrey)
The best way to get a shiny super-smooth coating of chocolate ganache is to first give the cake an undercoat. Cool ganache; whip until spreadable. Cover cake, smoothing out bumps or imperfections; then pour warm ganache over cool layer. The excess that drips over the sides can be scraped up and used again. Click for the chocolate glaze recipe #chocolates #sweet #yummy #delicious #food #chocolaterecipes #choco
Le Cerise Sur Le Gateau by Pierre Herme
Sadaharu Aoki: Sadaharu Aoki's "Zen" features a black sesame pâte sucrée base and layers on white sesame cream, and a matcha macaron shell sandwiched with cognac-spiked white chocolate cream. The intense flavors come together in remarkable harmony.