karohemd: (Photo)
A couple of weeks ago Michelle Gillott, former pastry chef at Midsummer House, cake maker and chef consultant asked if I could take a few photos of her working and the final creations for an upcoming book that is going to feature the work of pastry chefs from around the world. That was an opportunity I couldn't let slip so last Sunday we met up at Alimentum where we divided the shoot between the preparation of the three dishes in the kitchen and the plating in the restaurant.
The photos should give you an idea for the processes involved in preparing the dishes but for the actual recipes you will have to buy the book. :)

Baked yoghurt, strawberries, caramelised oats, honeycomb

Caramelising the oats Honeycomb

Plating the baked yoghurt

Plating the baked yoghurt

Plating the baked yoghurt

Plating the baked yoghurt

Plating the baked yoghurt

Baked yoghurt, strawberries, caramelised oats, honeycomb

Steamed meringue, apricot, grapefruit

Rolling the apricot cannelloni

Preparing the meringue

Preparing the meringue

Preparing the meringue

Preparing the meringue

Preparing the meringue

Preparing the meringue Filling the apricot cannelloni

Plating the meringue

Plating the meringue

Plating the meringue Plating the meringue

Plating the meringue Plating the meringue

Steamed meringue, apricot, grapefruit

Chocolate cannelloni, pistachio foam and cake, cherries, pliable ganache

Building the chocolate cannelloni Building the chocolate cannelloni

Building the chocolate cannelloni Building the chocolate cannelloni

Building the chocolate cannelloni

Pliable ganache

Plating the chocolate dessert Plating the chocolate dessert

Plating the chocolate dessert Plating the chocolate dessert

Plating the chocolate dessert Plating the chocolate dessert

Choc cannelloni, pistachio foam & cake, cherries, pliable ganache


Have a look around Michelle's blog/website if you fancy a beautiful cake or one of her chocolate creations.

April 2016

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