Signature French Entremets

My Way: Honest Cakes, Real Flavours

I care about what's inside as much as how it looks outside. Technique isn't just fancy chef stuff - it's how I keep things real. Only true couverture chocolate in my kitchen, no fake stuff. Most of my entremets come from memories, like the Jaffa cakes I obsessed over in the UK or my first experiment with tropical fruits. I don't do drama or shortcuts. Just cakes meant to be enjoyed, nothing else.

What Is an Entremet?

This isn't your regular cake. Think multi-layered mousse cake with a proper journey of textures. Every part matters:

• Mousse that's light and flavourful
• Crémeux or compote for a punch in the middle
• Sponge base, soft and steady
• Crunchy surprise tucked in there

I finish with a glossy mirror glaze finish or velvet spray - not just for looks, but to keep it fresh till you dig in.

Signature Flavours

I use seasonal ingredient desserts, so the flavours change through the year. Here’s my best-loved:

• Valencian Sunshine - chocolate mousse with orange crèmeux, my ode to Jaffa cakes
• Choco Framboise - dark chocolate meets sharp raspberry
• Coco Loco - coconut, lime, banana, passionfruit, my first ever entremet
• Matcha Manza - matcha, mango, vanilla mascarpone, a twist from Japan
• Karamella - banoffee, gold chocolate, caramel, bananas
• Go Nuts For Hazelnuts - hazelnut and chocolate, intense and rich

Want Something Different?

If you want a bespoke flavour entremet, let's talk. From sharp citrus to deep chocolate, I can work with you to make something personal.

Tips for Tasting

I make each cake fresh. Best eaten chilled, straight from the fridge. That’s when the layers and textural dessert experience come together just right.