Valentine’s Day is just around the corner, and I came up with a few pastries in time for it! What comes to mind when we think of this special day are pinks, reds, hearts, cupid, and roses. I focused on ingredients like strawberry, raspberry, and rose water to match the theme. Probably due to Ladurée and Pierre Hermé’s influence, I was inspired to create either the Saint Honoré or Religieuse, which both consists of pâte à Choux. Pâte à Choux is the pastry used to make éclairs and profiteroles, but the two are very elegant and more sophisticated. I also purchased a new bottle of rose water recently and wanted to incorporate it into this Valentine’s Day collection. It’s not as “perfumy” as the one I had before so I think many would be able to appreciate it. I know rose isn’t really a popular flavour among us Torontonians, so instead of using it in a buttercream or cake, I added it into the macaron shells and fondant glaze of the religieuse as an undertone.
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Rose berries macarons – rose shells, strawberry raspberry buttercream, strawberry purée & a heart drawn
Rose strawberry religieuse – two puffs filled with a strawberry pastry cream, rose fondant & heart fondant decoration
Lychee berries cupcake – lychee cupcake w/ strawberry raspberry buttercream
Raspberry strawberry cupcake – raspberry cupcake w/ strawberry raspberry buttercream