jeannette, looks great! good texture! i would very much like to try adding peanut butter on mousseline. perhaps you can make your own peanut butter by running toasted unsalted unsweetened peanuts on your meat grinder and/or food processor. this could be a less rich less sweet option.
i have done my father’s day bake off early too =) by convenience i would say, you know i can’t keep my mouth zipped so:
last week I made one of Rose’s new cake (can’t disclose) which took MANY hours and was 17 lbs. we will post about it later when the book comes closer. i honored Rose with a version I call the ultimate Hawaiian Trilogy: chocolate, vanilla, and mac nut. it really is a cake one can’t buy and perhaps i will never be able to make again unless a customer is willing to pay $10 per vanilla bean (needs 94 beans) and $40 per pound of Hawaiian chocolate (needs 6 pounds, i would think people would pay for this though).
here some assorted pictures that look fatherly (sorry going a little off topic, these are not all new recipes): a cake i arranged with succulents which makes me think it is very father’s day, a picture of grapa at night, a 12 inch hawaiian ganache cake, and some frozen cake slices warming up on my sunroof as I drove 10 miles for a quick dinner and needed to bring cake.