I’ve been making these darlings of the pastry world since 2022.
For a full year prior to my first attempt, I studied extensively… reading every word possible about technique and trouble shooting. I also viewed more YouTube videos than I can count.
Since the “learning phase”, I’ve made well over one thousand of these divas of desserts. I’ve finally come to a place where I understand and commit to the necessary “P’s” with each and every bake and I’m happy to say that I’m no longer intimidated.
My feature photo is of my most recent bake (a few days ago) The shells are unflavoured and decorated with sanding sugar. The filling is a vanilla bean ganache dam with Saskatoon Berry jam in the centre.
My favourite thing about these fussy babies is their versatility. Through colour and flavour, I can make countless varieties with one basic recipe!
Radically Retired 
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