I made these Marjolaine cakes.

It’s iced with Chantilly cream. and the sides are covered with a thin layer of praline. With garnish on top.

Chocolate flowers.

Mignardises plate our chef made

Raspberry and Strawberry Tarts

How to decorate:
-Fill piping bag with star tip with Chantilly cream (200g heavy cream/ 14g powdered sugar)
-Put a ring of raspberries around the perimeter of tart.
-Pipe a rosette into the middle
-sprinkle chopped pistachios on the rosette
-sift small amount powdered sugar/ no melt on top