КОКОС, МАРАКУЙЯ, ГОЛУБИКА | Из одной формы ТРИ КОРПУСНЫХ ПИРОЖНЫХ ТРЕНД 2026 ФРУКТЫ #рецепты #кокос

Follow me on Instagram, where we discuss interesting topics and recipes!   / parfe_wroclaw   ​ Send me your photos on Instagram and use #parfe_mary_recepty so I don't miss your post :) #recipes #cakes #blueberry #passionfruit #cakes #coconut #crustedcakes #ganache #fruits #trend2026 #crusted Collaboration and advertising [email protected] New English-language channel @ParfeBakery MOUSSE BENTO CAKES Raffaello Mousse Bento Cake    • Бенто торт Рафаэлло | Рецепт кокосового то...   Mousse Cake 2 FILLINGS    • ТРЕНД 2025 Муссовые бенто торты 2 начинки ...   Three Chocolate Mousse Cake    • Мини-торт с ВАУ-эффектом! Муссовый бенто с...   Snickers Mousse Bento Cake    • Муссовый бенто торт СНИКЕРС | Тренд 2025  ...   Bounty Bento Cake    • БАУНТИ муссовый бенто торт | Вкус КОКОСОВО...   Pistachio-Raspberry Mousse Bento Cake    • Муссовый бенто торт ФИСТАШКА-МАЛИНА Тренд ...   Strawberry Mousse Bento Cake    • Клубничный муссовый бенто ТОРТ | ДЕЛАЕМ ШО...   🥭 MANGO, BANANA, RASPBERRY CASED PASTRIES    • Корпусные пирожные ТРЕНД 2026 ФРУКТЫ МАНГО...   🍿 PISTACHIO, POPCORN, COFFEE BEAN    • ТРЕНД 2026 Корпусные пирожные Фисташка, Ко...   PASSION FRUIT (4 cakes) Filling 70 g passion fruit with pits 80 g mango puree 30 g sugar 2 g Nh pectin Ganache 55 g 30-33% cream (hot) 90 g 29% white chocolate 140 g 30-33% cream (cold) 3 g 220 Bloom gelatin (+ 15 g water for soaking) Crispy glaze recipe for pie shells 150 g white chocolate 120 g cocoa butter Fat-soluble chocolate coloring 🥥 COCONUT (4 cakes) Coconut gel 25 g Coconut puree 50 g coconut milk 25 g sugar 1 g pectin 5 g lemon juice Coconut ganache 55 g coconut cream 3 g gelatin 220 Bloom (+15 g water for soaking) 85 g white chocolate 29% 150 g cream 30-33% (cold) Recipe for crispy glaze for cupcakes 150 g dark chocolate 54% 120 g cocoa butter 🫐 BLUEBERRIES (6 cupcakes) Filling 230 g blueberries fresh/frozen 30 g sugar 3 g pectin NH 10 g lemon juice Ganache 100 g cream 30-33% (hot) 3 g gelatin 220 Bloom (+15 g water for soaking) (soaking) 140 g white chocolate 29% 190 g cream 30-33% (cold) Recipe for crispy glaze for pie shells 150 g white chocolate 120 g cocoa butter Fat-soluble chocolate coloring Silicone mold for all cakes WB 243869756