An updated version of my mushroom creation.
The stem is composed with a thin layer of streusel, a moist vanilla almond Financier sponge, a fresh strawberry compote trapped in a delicious vanilla mousse and dipped into a thin layer of white chocolate, the cap is composed with a layer of strawberry gelification, a soft strawberry cremeux, vanilla mousse, a crunchy layer of Swiss meringue and a thin layer of red glaze and white streusel.

If you are looking to learn my techniques and recipes you can enroll to one of the long term programs by applying through my website :

https://thepastryacademy.com​