May 16th, 2014 | Posted by greg in Classes & Demo | Daily life...

Between May 21st and May 25th the season will be just right to whip up an array of cakes, pastries, cookies and other desserts at the Ritz Carlton Osaka, in Japan. Seasonal ingredients include cherries, strawberries and the amazing Miyasaki Mango! For your eyes only, here is a little glance of what we’re going to put together!


Cherry, yuzu and black fig

One of the patisserie I will be doing is based on the seasonal cherries, yuzu curd and a superb glazing made of black fig concentrate, all of this layered with a nice almond dacquoise. (I will cover the fig glazing more extensively later – this is an absolute flavor packed BOMB!)


Miyazaki mango, milk chocolate, fresh lime zest and crumbs


A praline bar, drenched in coriander caramel and orange cream


Green Apple Mojito Tart; white chocolate, lime, mint, white rum with a chunky green apple filling, crystallized mint leaves


Dark Chocolate textures, Yamazaki Whiskey & Dark Malt Crumbs

yuzu sable

Demi-sel sable, yuzu glaze (you will not believe me, but this is one tough balancing act!)


2014 – Oat meal Florentine sandwiched with dark chocolate and fleur de sel – officially the most addictive cookie of the year!

You might have seen the below Creme Caramel in SoGood #10 – I will be doing it as a little pastry for the cake shop, but this time revisited as a soft cheesecake on cassis biscuit! 

cassis cheesecake

Creme Cheese!

See you at the Ritz Carlton Osaka from May 21st to 25th with many other sweet creations!

Readers who viewed this post also viewed:

You can follow any responses to this entry through the RSS 2.0 You can leave a response, or trackback.

One Response

Leave a Reply

Your email address will not be published. Required fields are marked *

All right reserved