Ingredients

3 Golden Delicious apples
1tbs lemon juice
1?2 cup (110g) caster sugar
20 g unsalted butter, chopped Ready-rolled puff pastry sheet Cream, to serve

STEPS

1 Preheat oven to 220oC (200oC fan-forced)

2 ?Peel apples, cut into quarters, remove cores (cutting each quarter at the core so it has a “flat”side, and toss the quarters in a large bowl with the lemon juice and 1 tablespoon of the sugar

3 ?Using a 20cm frying pan as a guide, cut pastry into a round slightly larger than the pan, prick with a fork

4 ?Melt butter in a 20cm non-stick frying pan over medium-high heat. Cover with the remaining sugar. Cook over medium-low heat, shaking pan occasionally to spread around any dark spots that appear, until a rich caramel forms

5 ?Place apple quarters into pan, rounded side down, arranging them around pan. Cut remaining apple to fill gaps. Cook the apples over medium heat for about 10 minutes until caramel is bubbling up in the pan, shaking pan occasionally to prevent burnt spots

6 ?Lay the pastry over the apples, tucking any protruding edges around edges of pan

7 ?Place the pan in the oven, cook for about 25 minutes, or until the puff pastry has risen and cooked. The pastry should be dry and flaky. Stand tarte in pan for 10 minutes before carefully turning out onto a serving plate. Serve with cream

Ingredients

2 whole squid

2 anchovy fillets

1 clove garlic, finely chopped

2 eschallots, finely chopped

1/2 cup fresh ciabatta or sourdough breadcrumbs

1 tsp finely grated lemon rind, plus 1 tbs juice

1-2 tbs coarsely chopped fresh flat leaf parsley

1?4 cup olive oil, plus extra oil to drizzle

100g green beans, blanched and refreshed in cold water

1 vine-ripened tomato, blanched, peeled, seeded, and diced

2 tbs sherry vinegar

150g marinated kalamata olives, bruised and pitted

STEPS

1 ?To clean whole squid pull the tentacles firmly to separate head from tube (try not to break the ink sac, as the ink stains), cut below the eyes and discard head and guts, push beak (mouth) out from between the tentacles, discard beak. Remove quill (see-through plastic-like feather inside hood). Wash inside well to remove any remaining gut. Cut tentacles into 1.5cm lengths.

2 ?Heat half the olive oil in a frying pan, cook anchovy, garlic and ecshallots until soft. Add tentacles and cook until opaque and just cooked. Season to taste

3 ?Meanwhile, combine tomatoes, beans, olives, 1?2 tablespoon oil and vinegar in a bowl, season to taste.

4 ?Combine tentacle mixture in a bowl with lemon, parsley and breadcrumbs.

5 ?Spoon tentacle mixture into the squid hoods, leaving 1cm at the top to secure with a toothpick, drizzle with a little extra oil. Heat grillpan, cook squid, turning until golden and squid is just cooked through. Slice squid.

6 ?Divide salad among plates and top with squid, spoon over any remaining dressing to serve.

Ingredients

2 tablespoons tablespoons olive oil 200g Calasparra rice
1 litre (4 cups) fish stock
18 mussels

200g fresh or frozen peas 1 lemon, quartered
1 lime, quartered

Sofrito:

50ml extra virgin olive oil

2 teaspoons sherry vinegar

2 large ripe tomatoes, coarsely chopped

2 garlic cloves, coarsely chopped

1 eschallot, coarsely chopped

3 piquillo peppers

6 large stems thyme, leaves picked

8 stems mint, leaves picked (about 1?4 bunch)

1?2 cup coarsely chopped coriander leaves(about 1?4 bunch) coriander stems

1?2 bunch chives, coarsely chopped

1?2 bunch flat leaf parsley, coarsely chopped, plus extra leaves reserved to serv

1 pinch saffron

1?2 tsp sweet paprika1?2 tsp hot paprika
1?2 tsp smoked paprika

STEPS

1 ?For the sofrito, blend oil, vinegar, tomatoes, garlic, eschallots and peppers in blender or food processor until smooth, add herbs and spices and season with salt to taste.

2 ?For the paella, place paella pan on the stove over high heat, splash with olive oil, cook the rice for a minute until it changes colour.

3 ?Add 1?2 cup of the sofrito paste and cook over high heat for a minute mixing with the rice evenly, add stock and bring to the boil, add mussels. Cook for 25 minutes over high heat until stock evaporates. Remove from heat and fold through the peas and cook them with the residual heat in the pan.

4 ?Rest for 5 minutes covered with a tea towel on the stove top and serve warm, not steaming hot, scattered with extra parsley.

5 ?Serve in the pan with lemon and lime wedges to squeeze over before serving and make sure you season properly to taste.

Ingredients

Choux pastry

425g Water 530g Milk 20g Sugar 20g Salt 400g Butter 530g Flour 16 Eggs

Pastry cream

1300ml Milk 330g Eggs Yolks 330g Sugar 130g Cornflour 130g Butter
2 beans Vanilla

Caramel

660g Sugar 200g Water 260g Glucose

STEPS

1 ?To make the pastry cream, place milk and vanilla bean in a saucepan. Heat gently until the milk almost boils. Remove from the heat, whisk the yolks, sugar and cornflour in a bowl until thick and pale. Gradually whisk in the warm milk. Return mixture to same saucepan and stir over medium heat until the custard boils. Spread over a tray to cool rapidly. Cover the surface of the custard closely with plastic wrap to prevent a skin forming, at 55°C transfer to a bowl and stir through butter and refrigerate to cool completely.

2 ?Preheat the oven to 210 degrees celsius convection. Lightly grease 4 oven trays and set aside. Combine the butter with water, sugar, milk & salt in a large heavy-based saucepan and bring to the boil. Remove from the heat and using a wooden spoon quickly beat in the flour. Return to the heat and continue beating until the mixture comes together and leaves the side of the pan. Cook, beating over low heat for 1-2 minutes to cook flour. Remove from heat and allow to cool slightly.

3 ?Transfer to a large bowl. Using a hand mixer, beat the mixture to release any more heat. Gradually add the eggs, one at a time. Beat well between each addition until all the eggs have been added and the mixture is thick and glossy. Beat for a few more minutes, or until thickened.

4 ?Spoon the mixture, in batches, into a piping bag fitted with a 1.25-1.5cm nozzle. Cover remaining pastry with cling film. Pipe mixture onto trays about 3cm x 2cm high leaving room for spreading. Bake for 25-30 minutes, in batches, or until firm and hollow when tapped. Transfer puffs to wire racks.

5 ?Put custard into a piping bag with a nozzle less than 1cm. Poke a small hole in the base of each puff and fill with custard.

6 ?For the caramel, combine water and sugar in a saucepan until it boils add glucose, and cook until caramel in colour. Remove from the heat and dip the base of the pan in a bowl of water to cool slightly. Grease a cake ring and place ring mould on a baking paper lined tray, pour enough caramel to coat the base 5mm. This is the base for the croquembouche.

7 ?Dip the puff bases in enough toffee to coat and place upside down on a tray lined with baking paper.

8 ?To assemble, oil the croquembouche cone. Dip the sides of the puff balls in the toffee one at a time and place around the base of the cone. Continue adding balls until the cone is covered.

9 ?Transfer the base for the croquembouche to a serving plate. Place a small amount of caramel on the base. Grasp croquembouche gently and lift from the cone and place on the caramel base.

10 ?Re-heat the remaining toffee then dip two forks back to back in it. Spin toffee around the Croquembouche. Decorate with violets.

Ingredients

700g sliced smoked salmon

400g unsalted butter at room temperature

1 lemon, rind finely grated

200g white anchovies, drained and pat dried with paper towel

2 slices pane di casa bread Olive oil, to drizzle

Avocado cream

1 avocado
15ml lemon juice 2 tbsp olive oil

Hazelnut salad

60ml olive oil
1?4 cup hazelnuts
30ml hazelnut oil
1 tsp chestnut honey
1?2 tsp Dijon mustard
15ml sherry vinegar
1?4 cup baby endive hearts (pale inner leaves) 2 tbsp picked chervil leaves
2 tbsp snipped baby basil
2 tbsp snipped baby parsley
1 tbsp snipped red kale

STEPS

1?Preheat oven to 180 ?C. Trim brown fat from each slice of smoked salmon. Square off long edge of each piece.

2 ?Process butter in food processor until pale and thick, add rind, anchovies, season to taste and process to combine.

3 ?Grease the inside of a 1 litre capacity terrine mould with oil, line with plastic wrap, with at least 6cm overhang on all sides. Cut a piece of foam to fit inside the terrine mould. Cover it with aluminum foil and set aside.

4 ?Cover the base of the terrine with one layer of smoked salmon. Using a crank spatula and a straight edged wooden spoon spread a thin even layer of butter. Continue the layers, alternating salmon and butter mixture until you have reached just over half way of the mould. Cover the terrine with plastic wrap and gently press down, place the foil-covered foam into the terrine and weight down with a few food cans. Freeze for 30 minutes, transfer to the fridge for a further 30 minutes.

5 ?To make the avocado cream, blend together avocado, lemon juice and oil using a stick blender, until smooth.

6 ?To make the hazelnut salad, Place hazelnuts on an oven tray and roast until browned. Transfer to a clean towel and rub to remove skins. Heat 15ml olive oil in a frying pan over high heat. Add hazelnuts, cook until golden. Place remaining olive oil, hazelnut oil, honey, mustard and vinegar in a bowl, whisk to combine. Add the hazelnuts to the vinaigrette mixture. Toss salad leaves through the dressing to lightly coat.

7 ?Heat grill pan over high heat, drizzle bread with olive oil and cook on each side until golden.

8 ?To serve, invert terrine mould onto a chopping board and slice. Serve with a spoon of avocado?mousse, hazelnut salad and grilled bread.

Ingredients

1/4 cup white vinegar 1/4 cup sugar
120 g young ginger
1 tsp salt

80g Chinese rice noodle (ho fan=河粉) 1 duck breast fillet

1 egg white
1 tsp corn starch

2 tsp light-soy sauce

2 cups vegetable oil

2 cloves garlic, thinly sliced

1 long red chilli, cut into diamond shape about 2cm

1 long green chilli cut into diamond shape about 2cm

150g of diced (2cm) fresh peeled pineapple

2 tsp chinese rice wine

2 long green onions/shallots, use only the white part, cut into 1 inch pieces

Sauce

1?4 cup (60ml) chicken stock 2 tsp light soy sauce
1/2 tsp corn flour
1/2 tsp sesame oil

salt and white pepper to season

STEPS

1 ?In a small saucepan, add vinegar and sugar, stir over heat until sugar dissolves, set aside.

2 ?Peel and thinly slice ginger, place in a bowl, add salt and a bit of water, wash briefly and drain.

3 ?Soak ginger in sugar vinegar mixture for 15 minutes, drain.

4 ?Meanwhile, soak noodles in hot water for 2-3 minutes, until just soft; separate noodles, drain.

5 ?Skin and thinly slice duck breast place in a bowl with egg white, corn starch and light soy sauce. Set aside.

6 ?For the sauce, combine ingredients in a bowl and mix well, season to taste.

7 ?Place a wok on high heat, pour in oil, heat oil until almost smoking, add duck and slightly fry.?Set duck aside, pour oil into a heat-proof bowl; except for about 1 tablespoon left in wok.

8 ?Heat remaining 1 tablespoon of oil in wok until hot but not smoking; add garlic, chilli, ginger and stir fry for 20 seconds, then add pineapple and stir fry for 30 seconds. Add duck pieces and Chinese wine and stir fry for 20 seconds.

9 ?Add noodles and sauce, stirring continuously until well combined, add spring onion. Check seasoning and adjust if necessary. Serve.

Ingredients

Pannacotta

60g caster sugar
1 vanilla bean, split seeds scraped Freshly grated nutmeg
250ml cream
1 gelatine leaf (2g)

Macaron

40ml water
150g caster sugar
55g egg whites, plus 55g egg whites, extra 1g powdered egg white
150g almond meal
150g pure icing sugar
Light brown food colouring
Ground cinnamon, for dusting

Jasmine rice pudding ganache

rice pudding
60g jasmine rice
250ml cream
90ml milk
45g caster sugar
65g brown sugar
1 vanilla bean
1 teaspoon finely grated orange rind

Ganache

50ml cream
Pinch vanilla seeds from the vanilla bean Pinch ground cinnamon
85g white chocolate
25g butter

Pine nut paste

200g pine nuts, toasted in oven, blended to a paste

Pine nut and chocolate ganache

25g pine nut paste 100g white chocolate 20g dark chocolate 60ml cream
35g butter
1?2 teaspoon sea salt

Passionfruit oil slick

2 teaspoons lemon juice
75ml strained passionfruit pulp 100g caster sugar
2 eggs
150ml extra virgin olive oil

To decorate

fresh raspberries dried rose petals toasted pine nuts pine nut paste pistachio paste gold leaf

STEPS

1 ?For the panacotta, dry caramelize the sugar with the nutmeg and vanilla seeds and bean in a saucepan until sugar has melted and mixture is caramel in colour. Meanwhile, heat cream in a small saucepan and add warm cream to caramel to deglaze pan. Soak gelatine leaf in water until soft, squeeze out excess moisture. Stir gelatine into mixture and strain mixture through a sieve placed over a small bowl. Cool in an ice bath.

2 ?Once cooled to room temperature pour into plastic dariole moulds. Place in refrigerator for 1 hour or until set.

3 ?For the macarons, make the italian meringue by combining water and caster sugar in a saucepan and cook till 121°c. Beat 55g egg whites and powdered egg white in a bowl, slowly add hot sugar syrup to egg white while beating continuously (pour the sugar syrup to the side of the bowl slowly). Sieve almond meal and icing sugar together add extra 55g egg whites. Mix in italian meringue, stir until combined. In a folding motion slap the mixture to knock out the air. Separate mixture into 2 bowls. Add a drop of light brown colour to one bowl. Spoon mixtures into piping bags (with nozzles) and pipe rounds of each coloured macaron onto trays. Tap underneath the tray to remove any excess air from mixture. Dust white macarons with cinnamon powder. Top light brown macarons with a pine nut. Leave macarons to air dry till they form a skin on the surface. Place another tray under the macaroon tray (double tray). Once the skin has formed place macarons (on double tray) in a 200°c preheated oven and turn off the oven for 6 minutes. Turn the oven on to 160°c and cook until macaron is able to be lifted from tray (macaron should be still soft to touch underneath).

4 ?For the jasmine rice ganache, make the rice pudding; combine rice, cream, milk, sugars, vanilla seeds and bean and orange rind. Cook until rice is al dente. Make the ganache; heat cream in a small saucepan, place chocolate, vanilla and cinnamon in a bowl and pour in hot cream, stir in butter and fold through rice pudding.

5 ?For the pine nut and chocolate ganache, make pine nut paste. Heat cream in a small saucepan, place chocolates in a bowl with 25g pine nut paste and pour over hot cream. Stir in butter and salt.

6 ?For the passionfruit oil slick, combine lemon juice, passionfruit, sugar and eggs in a bowl. Cook until sugar thermometer reaches 85°c. Strain through a sieve placed over a bowl, cool to 45°c stirring continuously, drizzle in olive oil (like making a mayonnaise).

7 ?To fill the macarons, place each ganache into piping bags. Pipe pinenut ganache on to light brown shell and top with matching macaron shell. Press gently (very fragile). Pipe rice pudding ganache onto cinnamon dusted macaron shells top with matching macaron shell. To serve, spoon a little passionfruit oil slick onto serving plate, top with a teaspoon of pistachio paste, rake with a plastic comb across plate. Invert the pannacotta. Add macarons, fresh raspberries, rose petals, pine nut paste and gold leaf.

Ingredients

Pate sable cinnamon

285g cold butter cubed 185g caster sugar
375g plain flour
1 egg

2g ground cinnamon 1/4 scraped vanilla bean

Texture apple tatin insert - PART A

4 granny smith apples, peeled & diced 350g caster sugar
175g butter

Texture apple tatin insert - PART B

3 granny smith apples, peeled & diced 10g butter
1 orange zest
6g fresh ginger (leave in large bits) 50g caster sugar

15ml calvados

Salted caramel layer

300g caster sugar 60g glucose
120g water
220g cream

5g gelatine leaves 125g butter unsalted 2g sea salt flakes

Biscuit decor jaconde

Cigarette decor paste 50ml cream
50g egg white
50g icing sugar

30g plain flour 20g cocoa

Biscuit jaconde

60g plain flour 40g butter melted 200g almond meal 200g icing sugar 6 eggs
180g egg whites 90g caster sugar

Chocolate blackberry sabayon mousse

Blackberry ganache 125g blackberry pulp 12g inverted sugar 50g caster sugar

6g caster sugar
3g pectin nh
200g 64% dark chocolate 35g butter

Sabayon mousse

60ml liquid strained black tea
50g sugar
50g egg
145g blackberry ganache (see recipe above) 60g 64% chocolate

400g whipped cream soft peaks

Chocolate spray

500g dark chocolate 350g cocoa butter colour as directed

Tempered chocolate

500g white chocolate

STEPS

1 ?Preheat oven to 160°c.

2?Add butter, sugar, flour, cinnamon and vanilla to a food processor and process to fine crumb. Add egg, mix till it comes together. Tip mixture onto bench and knead lightly. Roll out on a sheet of baking paper until 7 – 8 mm thick. Place ring mould over pastry and cut around outside edge, remove excess outer pastry.

3 ?Transfer pastry and ring mould on baking paper to an oven tray and bake until lightly golden

Texture apple tatin insert PART A

1 Dry caramelise the sugar, emulsify the caramel with the butter. Add the apples, cook until the apples are translucent and caramel in colour. Cool mixture.

PART B

1 ?Peel & dice the apples. Add butter, orange zest, & ginger to a pan and cook until aromatic. Add sugar & apples. Cook over high heat for 1 minute, add calvados & flambe?. Cool mixture.

2 ?Mix the 2 apple mixtures together. Place in a silicon mould. Place in blast freezer until set.

Salted caramel layer

1 ?Heat cream. Place sugar, glucose, water in a saucepan, cook to caramel colour. Deglaze sugar with cream. Add gelatine. Cool to 50°c. Add butter and blitz.

2 ?Place in a silicon mould and place in blast freezer.

Biscuit decor jaconde Cigarette decor paste

1 Mix all ingredients together.Biscuit jaconde

Biscuit jaconde

1 ?Melt butter. Whip eggs, icing sugar, and almond meal together. Whip egg whites and sugar together to form stiff peaks. Fold egg whites into egg almond mixture alternating with butter & flour

2 ?Preheat oven to 160°c.

3 ?Place cigarette paste on tray, swirl pattern with fingers. Place in freezer. Using a pastry scrape or palette knife spread cigarette paste with a thin layer about 3mm thick of jaconde. Bake until lightly golden. Cool.

Chocolate blackberry sabayon mousse Blackberry ganache

1 Heat blackberry pulp in a saucepan, add sugar and inverted sugar, bring to the boil. Add extra sugar and pectin.

2 Pour mixture over chocolate in a bowl, stir until smooth. Cool to 40°c, add butter and blend with a stick blender.

Sabayon mousse

Place tea, sugar & eggs in a bowl over simmering water (bain marie) and whip to form a sabayon. Melt chocolate, mix in cream. Fold in blackberry ganache, gently fold in sabayon.

Chocolate spray

Temper chocolate see method below. Cool to 40°c. Add cocoa.??Place in spray gun.

Tempered chocolate

1 ?Melt the chocolate in a bowl. Add more chocolate stirring until melted, until the temperature of the chocolate reaches approximately 32°c (dark chocolate), approximately 30°c for milk or white chocolate. The chocolate should be tempered. To test, use a small square of silicon paper & dip in chocolate, place on bench (cool place), the chocolate should set at room temperature.

2 ?To temper the cocoa butter melt in pot on stove, then pour onto a clean work surface to cool rapidly (around 32°c), add colour as soon as you pour the cocoa butter on table and work with the palette knife. When cool, brush on clear plastic provided working left to right, and keep brushing until cool in same direction to obtain brush strokes. Cover in tempered white chocolate, and cut and shape to desired finish. Place on top of cake as desired.

Assembly

Layer of mousse in bottom of mouldLayer of salted caramel from silicon mouldLayer of jacondeLayer of mousseLayer of apple tatin from silicon mouldLayer of jacondeLayer of mousseSable

Ingredients

Chocolate Pastry

320g plain flour 60g cocoa
160g caster sugar Pinch salt

160g cold butter, diced 2 eggs

Chocolate tart mixture

210g dark chocolate, chopped 60g jivar chocolate, chopped 60g butter, diced
315ml cream

3 eggs
2 egg yolks

Chocolate pipe

250g dark chocolate

Chocolate sauce

60g cocoa
200ml water
120g caster sugar
25g butter diced
300g dark chocolate, chopped

Chocolate glacage (chocolate glaze)

240ml cream
300ml chocolate sauce

Chocolate sorbet

800ml water
150g caster sugar
500g dark chocolate, chopped

Chocolate macaron

240g icing sugar 125g almond meal 25g cocoa
100g egg whites

Macaron crumbs

6 macarons

STEPS

Chocolate Pastry

1 ?Preheat oven to 180°C. Place the flour, cocoa, sugar, salt and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the eggs and process until dough just starts to come together. Turn on to a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap, then place in the fridge for 10 minutes to rest.

2 ?Roll out the pastry to a 15 x 40cm rectangle, about 3mm thick. Line a shallow 10 x 34cm (base measurement) fluted tart tin with a removable base with the pastry and trim any excess. Place in the fridge for 15 minutes to rest.

3 ?Line pastry with baking paper and fill with rice. Bake for 10 minutes. Remove paper and rice and bake for a further 5-10 minutes or until firm to touch

Chocolate tart mixture

1 ?Preheat oven to 160°C.

2 ?Place chocolate and butter in a bowl.

3 ?Place cream in a saucepan and bring to the boil.

4 ?Pour cream over chocolate in bowl and stir until smooth, stir in eggs

5 ?Pour chocolate mixture into tart shell and bake for 25 minutes. Allow to cool to room temperature then ice with chocolate glacage. (recipe to follow) Place remaining tart mixture in blast chiller until mousse-like

6 ?Refrigerate tart in blast chiller for 20-30 minutes or until firm. Remove tart from tart tin. Trim away pastry on all 4 edges. Cut tart into 7 fingers (about 3-3.5cm thick).

Chocolate pipe

1 ?Place 200g of the chocolate in a bowl placed over a saucepan of barely simmering water. Warm the chocolate to 55°C. Remove bowl from heat and add remaining 50g chocolate, leave chocolate to cool to 26-27°C. Place bowl in oven for 5 seconds to slightly warm or until chocolate is 30-31°C.

2 ?Pour spoonful of the tempered chocolate over a sheet of acetate (4 x 25cm).

3 ?Spread out with a palette knife and stand to set for 3-4 minutes.

4 ?Place the sheet inside the tube. Leave to set about 1 hour.

5 ?Remove from the tube and remove the acetate.

Chocolate sauce

1 Combine cocoa, water and sugar in a saucepan and stir over heat until sugar dissolves, bring to the boil. Stir in butter, strain through a sieve placed over a bowl.

Chocolate glacage (chocolate glaze)

1 ?Place chocolate in a large bowl and set aside.

2 ?Place cream in a saucepan and bring to the boil

3 ?Pour cream over chocolate in bowl and stir until smooth, stir in chocolate sauce.

Chocolate sorbet

1 ?Combine water and sugar in a saucepan, stir until dissolved, then bring to the boil.

2 ?Place chocolate in a bowl and pour syrup over the chocolate, stir until melted. Strain through a sieve. Cover closely with plastic wrap to avoid skin forming, place in blast chiller until chilled. Place in bowl of ice-cream machine and churn. Transfer to a container and place in the freezer until ready to use.

Chocolate macaron

1 ?Preheat oven to 150°C

2 ?Sieve sugar, almond meal and cocoa into a bowl

3 ?Whisk egg whites until stiff (full volume) and slowly add dry ingredients, using clean hands gently fold through.

4 ?Using a plain nozzle, pipe 4mm rounds of macarons on to a baking paper-lined oven tray. Stand for 20-30 minutes or until a skin has formed over the macarons

5 ?Bake for 6-8 minutes or until set

Macaron crumbs

1 ?Preheat oven to 150°C.

2 ?Crumble macaron to sand-like consistency onto a baking paper-lined oven tray. Bake for 10?minutes or until dry. Cool.

To Plate

1?Spread a little chocolate glacage clockwise around 1?2 the plate.Place a slice of chocolate tart on of the glacage.Spread base of macaron with a small amount of set tart filling place on the plate and top with a teaspoon quenelle of sorbet that has been lightly whisked.Place a small dot of set tart filling on plate, top with a spoon of macaron crumbs and top with a teaspoon quenelle of double thick cream.Top the tart with a little spoon of set tart filling and dot the plate with another little spoon of set tart filling and top with chocolate pipe (This will secure the chocolate pipe).