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Dessert trompe-l'œil a forma di ciliegia. L'esterno presenta un rivestimento di cioccolato rosso rubino intenso dalla tonalità naturale. All'interno si nasconde una ricca mousse alla ciliegia, piena e dolce con un tono leggermente amaro, con al centro una ricca composta di ciliegia.
Dimensioni: 75 — 50 — H45 mm Contenuto: 105 ml
The Trend
Fruit shaped pastries, cakes crafted in the exact shape of real fruit, were created by Cédric Grolet, head pastry chef at Le Meurice in Paris. Since 2015, the concept has been adopted by pastry chefs worldwide and has grown into a unique product category. TikTok videos reach hundreds of millions of views each, the hashtags count billions of views, and bakeries offering these pastries sell out daily within the hour.
Production is exceptionally complex: fruit purée interiors in silicone moulds, multi-layered mousse, cocoa butter coating and airbrush finishing. This complexity makes artisanal scaling virtually impossible, making this product particularly interesting as a ready-made assortment.
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