Mini Desserts

I may have an unconventional way of coming up with pastries although I strongly keep simple and subtle flavors in my repertoire. I made 2 pastries for today's party for my catering boss.

First pastry is a very light pistachio sponge cake layered with elderflower buttercream. The garnish you see are raspberry, edible flower and shaving of fresh coconut.

The second pastry which you will see when scroll further is a petit eclair filled with lemon custard, a raspberry mousse topping and the garnish of fresh fruit and micro herb.

These are very simple pastries but attention to details is all that really matters when it comes to down to it.