Julie Mengel

Fastelavnsbolle - carnival bun Choux pastry with coffee/caramel cremeux.

Grapefruit, cinnamon and hazelnut💕 Cinnamon spiced short crust, hazelnut praline and white chocolate crunch and grapefruit curd.

Sea buckthorn and milk chocolate🤎 Light cocoa short crust, pecan praline, sea buckthorn cremeux, milk chocolate ganache, sea buckthorn mousse and ribbons of milk chocolate and short crust.

New year dessert. Dark chocolate brownie, Arabic coffee ice cream and cocoa glaze. Decorated with a golden dark chocolate lid.

The tower of power🤎 ‘Kransekage’ Baked homemade walnut marzipan rings, dipped in dark chocolate and decorated with cocoa short crust and dark chocolate rings🎉

Strawberry, marzipan and champagne Oat crumble base, marzipan sponge, strawberry ganache, strawberry compote, champagne mousse and broken champagne gel.

Let it snow, let it snow let it snow…❄️ Gingerbread spiced short crust:   - 150 g. Flour - 50 g. Ising sugar - 1/2 tsp vanilla powder - 1/4 tsp ground ginger - 1/4 tsp ground cinnamon - 1/4 tsp ground cloves - A pinch of nutmeg - 75 g. Butter - 25 g. Egg Mix all the ingredients quickly together and roll out the dough thinly between two pieces of baking paper. Let it rest in the fridge for 30 minutes while preheating the oven to 160 degrees Celsius.
Place the dough in 6 Decora oval perforated tart rings 10 x 6 x 2.
Bake the small cakes in 12-15 min or until golden brown.
Let them cool down at room temperature.
Use the smallest Decora frozen start 3pcs. to cut out 20 small snowflakes and bake them for around 8-10 min. Apple compote: - 130 g. Apples (1) - 15 g. Sugar (1) - 20 g. Lemon juice - 10 g. Sugar (2) - 2 g. Pectin - 130 g. Apples (2) Peel apples (1) and cut them into chunks and pour them in a pot with sugar (1) and lemon juice. Let it simmer until the apples are completely soft and blend it into fin apple pure. Mix sugar (2) with pectin.
Pour the pure back in the pot and bring it to the boiling point. Pour pectin sugar in the pure and let it boil for 2 minutes while constantly stirring. 
Peel apples (2), cut them into small cubes and add them to the pure. Let it boil for 2 minutes. Pour the compote in a clean bowl, cover the surface with plastic wrap and let cool completely.
Fill the tart shells with the compote and put them in the fridge while making the ganache. Continues below ⬇️

Tiny Christmas petit fours. Christmas bauble is a pistachio sponge and cherry mousse, Christmas tree is gingerbread cookies glued together with dark chocolate and the pinecone is a brownie and coffee mousse.

The first of December🎄 Almond short crust baked with marzipan cream, almond praline and ginger flavored white chocolate ganache.

Christmas wreath ❤️ Short crust, hazelnut praline, apple compote and bergamot ganache.

Let it snow, let it snow, let it snow…. Rice porridge cake, chai ganache, white chocolate christmas trees, chai cremeux and coconut snowballs. Rice porridge cake - 30 g. butter - 2 eggs - 40 g. sugar - 400 g. cold rice porridge - 2 tsp. vanilla sugar - 1 tsp. baking powder - 30 g. almond flour - 50 g. peeled almonds   Preheat the oven to 175 degrees Celsius. 
Melt the butter I a small pot and leave it aside to chill. 
Beat eggs and sugar light and airy. 
Chop the peeled almond into small chunks 
Mix rice porridge, chilled butter, vanilla sugar, baking powder, almond flour and chopped almonds and gently fold it in the egg and sugar mixture. 
Grease a Decora stainless steel round shape Ø14 with butter and pour the dough in it. 
Bake the cake for approximately 30-40 minutes or until a skewer inserted into the center comes out clean. If the top of the cake is turning dark, before the cake is done, place a piece of tin foil over the mold. Let the cake cool down completely. Loosen the cake from the cake ring but leave the ring around the cake. Chai spiced ganache - 150 g. Decora white chocolate discs - 75 g. heavy cream - 10 g. glucose sirup - 1 tbsp. chai Melt the chocolate in a microwave.
Heat up the heavy cream, glucose sirup and chai in a small potuntil just below the boiling point.
Pour it over the chocolate and carefully stir with Decora mini silicone spoon from the middle and out. 
Pour the ganache over the cake. Put the cake in the fridge until the ganache has set. Continue below⬇️

Pear, camomile and caramel Short crust baked with camomile frangipane, pear compote and caramel ganache.