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Danielle ~ Ann 🦋

@danielleann28

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Le Croquembouche ✨

A lot of choux, nougatine, sugar, hot caramel and a whole lot of patience to make.

This one was the croquembouche. It’s a tower of choux pastry stuck together with scalding hot caramel on a nougatine base.

In France it’s usually made for weddings and big celebrations, but for me it was one of the final challenges of intermediate pastry, and I’m so proud I made it here.

I’m so grateful for my classmates and chef @remi_bouiller , who taught me so patiently, believed in me, and pushed me to get here.🤍

#croquembouchetower #lecordonbleudusit #pastrystudent #frenchpastry #frenchweddingcake

📸 the very talented @lecordonbleudusit team taken in Le Cordon Bleu Dusit Culinary School by @danielleann28

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5 hours ago

Sugar work is NOT for the faint of heart 🍬 🔥

Pulled and poured isomalt sugars tested me in every way.
The sugar had to stay at the perfect temperature the whole time, the heat lamp was no joke, and the AC had to be turned OFF so the sugar wouldn’t harden.

Hot hands, hot room, and learning out how to handle this🥵

Pulling, stretching, moulding and shaping a mass of sugar into petals and leaves that resemble glass.

It tested me and challenged, it took every bit of focus, patience, and calm I had.

But seeing how it turned out after makes it worth the effort ✨

Do you think I will attempt this ever again ?

#pastrystudent #lecordonbleudusit #isomaltsugar #sugarart #sugar taken in Le Cordon Bleu Dusit Culinary School by @danielleann28

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4 days ago

Feuilles d’Érable 🍁

Maple leaves, reimagined as a dessert.

Cherry maple French meringue layers, layered over a deep dark chocolate mousse built with 70% and 58% chocolate in between layers of boozy Kirsch cherry coulis.

Decorated with a chocolate belt and chocolate maple leaves, which were so much fun learning to make.

#chocolateentremet #mapleleaves #frenchpastry #frenchpastrystudent #lecordonbleudusit taken in Le Cordon Bleu Dusit Culinary School by @danielleann28

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8 days ago

And don’t come back 🪄✨

#beachsday #bangkok #mindfulness #instagram #thoughtoftheday taken in Bangkok, Thailand by @danielleann28

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8 days ago

Entremet Trois Chocolat 🍫🤍🖤

Three chocolates, three textures, one delicious cake, a rich chocolate cake base topped with layers of dark, milk, and white chocolate mousse, each one softer and silkier than the last.

A chocolate flourless base and a streusel layer to break through the smoothness, and a glossy chocolate glaze on top.

#chocolateentremet #frenchpastry #pastryschool #lecordonbleudusit #triplechocolatecake taken in Le Cordon Bleu Dusit Culinary School by @danielleann28

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10 days ago

Voice note to my bestie the moment I see the beach 🏖️🌸

#beach #beachdays #thailand #reel #relaxing by @danielleann28

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10 days ago

Gâteaux au Fromage à la Française 🧀✨

French style cheesecake, a sablé Linzer base for that salty, buttery, nutty crunch, a mascarpone cream mousse, an apricot compote filling, all finished with a white chocolate spray for that velvety, matte look.

A much lighter, silkier take on cheesecake.

#frenchcheesecake #pastrystudent #pastryschool #lecordonbleudusit #minicheesecakes taken in Le Cordon Bleu Dusit Culinary School by @danielleann28

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11 days ago

💅👒🐚

#cats_of_instagram #cat #calicocatsofinstagram #catlover #swiftiecat by @danielleann28

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12 days ago

Entremet Croquant au Gianduja 🍫✨

Crunchy gianduja cake finished with a mirror glaze,because shine is part of the craft too 👀

Layers a rich flourless chocolate base, gianduja diplomat cream, a dark chocolate feuilletine layer for texture, and an indulgent Irish cream mousse with streusel and hazelnut.

#pastryschool #pastrystudent #lecordonbleudusit #gianduja #frenchentremet taken in Le Cordon Bleu Dusit Culinary School by @danielleann28

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13 days ago

Sugar art 🫨🫣🥵

#pulledsugar #pouredsugar #veryhotsugar #satinage #lecordonbleu by @danielleann28

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15 days ago

How many shades of green did you see 💚🌿✨

#bangkok #rains #bangkokrainyseason #gardensofinstagram #reset by @danielleann28

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16 days ago

Entremet au Fromage Blanc Fruit Rouge 🍓💚

Mascapone entremet with red berries, a soft joconde biscuit as the base, a light fromage blanc mousse, mascarpone chantilly folded through for a silky finish, and a layer of raspberry jam running through. All finished with fresh raspberries and chopped pistachio.

#mascaponeentrement #frenchpastry #pastrystudent #lecordonbleudusit #pastryschool taken in Le Cordon Bleu Dusit Culinary School by @danielleann28

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16 days ago