Cake Brésilienne -coffee and caramel! (In Russian with Google translate)

Hidemi Sugino’s “Sicile” – Pistachio Blackberry Entremet Cakes. (in Russian-Portuguese)

Hidemi Sugino’s “Ambroisie” – chocolate, pistachio and raspberry entremet with chocolate mirror glaze (in Russian-Portuguese).

B-caraïbe by H.Sugino: almond Joconde, chocolate orange chantilly cream, banana and vanilla chantilly cream. (in Russian-Portuguese)

I wonder what’s inside…

Sicile – Pistachio and Blackberry mousse on top of kirsch-soaked pistachio joconde.

Mariee – from Hidemi Sugino book, a strawberry and pistachio mousse cake

Ambroisie – taken from Hidemi Sugino’s book

Coffee & caramel mousse cake (based on Hidemi Sugino’s recipe)

Hidemi Sugino’s Fruit Rouge – I’m 17 and I did it all by myself, so can you

Hidemi Sugino’s Charme – a black forest gateau made with dark chocolate and kirsch soaked cherries

Hidemi Sugino’s Everest エヴェレスト recipe

Hidemi Sugino’s Ambroisie, a chocolate, pistachio and raspberry entremet with a chocolate lacquer glaze

Hidemi Sugino’s Ambroisie Recipe

A re-creation of Sadaharu Aoki’s Fruit Tart using Hidemi Sugino’s basic recipes. A timely collaboration of these two pastry masters.

Hidemi Sugino’s Sous-bois, a cassis blackcurrant and kirsch entremet

Hidemi Sugino’s B-Caraïbe, a banana, rum and orange chococolate mousse cake

Sicile, a pistachio and blackberry mousse cake using Hidemi Sugino’s recipe.

One of Hidemi Sugino’s recipes from his book – Sous Bois – A blackcurrant mousse cake with kirsch bavarois filling and berry compote

Hidemi Sugino’s Fruits Rouges, a delectable berry entremet.