Dia Patisserie Kitchen

12/10/2026

Crunchy Viral fruits. Have you tried these? I started selling them around two months ago and what a succes.
I want to tell you a little bit of a process how I make them.
We are buying another fridge now and already bought a freezer :))) But I started from small.

You’ve probably seen these desserts, made famous by Cédric Grolet. The idea has been around for years, but the crunchy chocolate shell has brought a whole new wave of attention. That first crack, followed by soft whipped ganache and a fruity or nutty filling — you can see why people love them!
So how are they made? There are several methods, including shaping them by hand, but silicone fruit moulds make the process much easier. You pipe in whipped ganache, add the filling, cover with more ganache and freeze until completely solid. Then dip them into coloured chocolate and cocoa butter to create that thin, crunchy shell.
I started selling mine locally in Bristol around two months ago. I photographed them, filmed the crunch and fillings, shared them in local groups and added them to my website. Some customers remembered my cakes from four years ago, which was lovely! ❤️
Now I open bookings on Monday or Tuesday for Friday collection from my home. Everything is pre-ordered and paid for, so I know exactly how many to prepare. Every Friday has sold out, and I rotate over 15 flavours to offer a different box each week.
What surprised me most is how manageable they are to make in batches. For eight boxes — 48 cakes — my hands-on time is roughly:
• Ganaches: 1 hour
• Fillings: 1–1½ hours
• Whipping and assembling: 1 hour
• Dipping and decorating: 1½–2 hours
The ganaches rest for 12–24 hours, and the assembled cakes need freezing, but that’s time when I can get on with other things. I spread the work throughout the week, which fits surprisingly well into my already busy life. Having enough moulds and freezer space makes a big difference!
I’m still testing flavours and ways to increase production in my home kitchen. Custom flavour boxes are something I’d love to offer later, and I’m already imagining Christmas nut and citrus collections. 🎄
Have you tried these yet? Or watched the videos and thought, “I’d love to make those”? Tell me which fruit or flavour you’d choose!

09/07/2026

This ice cream cake is unbelievably good. We've been slicing off a piece every day whenever we feel like it – thank goodness it's a big one! 🤣 It's just so convenient... after lunch, you simply cut yourself a slice of a beautiful, delicious cake. And it really does feel like eating a proper celebration cake.

At 36°C, it's absolutely perfect. Cold, refreshing, yet incredibly creamy and satisfying. It's not overly sweet either – there's only 70 g of sugar in the entire cake, so you could almost call it diet-friendly. 😄

And those sweet cherries... I drizzled them with Amarena syrup and added Amarena cherries (Lidl sells them) – it truly tastes like an authentic Italian summer.

Every time I create a new flavour, one recipe is never enough. I instantly want to turn it into another dessert too – maybe an amazing mousse cake...

The cherries work so perfectly here. They're sweet, large, juicy, yet still wonderfully fresh and fruity.

You have to make this one... you'll be pleasantly surprised.

Recipe in the comments...🍒💚🍦

03/06/2026

Soft, fluffy, gooey and packed with Lotus Biscoff flavour 🤎

These homemade Biscoff cinnamon rolls are everything you want in a sweet treat – a pillowy soft dough, rich Biscoff filling, plenty of cinnamon, and the most delicious cream cheese frosting.

🔸 Dough
• 200 g warm milk
• 80 g sugar
• 12 g dry yeast
• 115 g eggs
• 80 g soft butter
• Vanilla extract
• ½ tsp salt
• 520 g strong flour

🔸 Filling
• 250 g Lotus Biscoff spread
• 70 g very soft butter
• 40 g brown sugar
• 1–2 tsp cinnamon

🔸 Frosting
• 250 g Philadelphia cream cheese
• 80 g Lotus Biscoff spread
• 40 g brown sugar

Bake at 175°C for 20–30 minutes.

The hardest part? Waiting for them to cool before taking the first bite! 😍

Would you have one... or three? 👇

20/05/2026

❤️ QUICK COTTAGE CHEESE & NUTELLA DESSERT ❤️

A super simple, creamy layered dessert that kids absolutely love 😍
No baking needed, quick to make, and dangerously delicious 😅

✨ Cottage Cheese Cream:
• 250 g cottage cheese
• 100 g mascarpone
• 30 g sugar
• 1 tsp vanilla paste or vanilla sugar

✨ Nutella Cream:
• 150–160 g mascarpone
• 150–160 g Nutella

✨ Additional:
• Biscuits (Selga, Gaidelis, or ladyfinger type)
• Milk for lightly soaking the biscuits

How to make it 👇

1️⃣ Blend together the cottage cheese, mascarpone, sugar, and vanilla until smooth and fluffy.

2️⃣ In a separate bowl, mix the Nutella with mascarpone until creamy.

3️⃣ Lightly soak the biscuits with milk. It’s best to brush the milk on lightly so the biscuits don’t become too soggy.

4️⃣ Layer:
• biscuits
• cottage cheese cream
• Nutella cream

5️⃣ Repeat the layers to your preferred height.

6️⃣ Chill in the fridge for at least 1–2 hours, or even better overnight 😍

Perfect extra additions:
🍌 bananas
🍓 strawberries
🌰 roasted hazelnuts
🍫 cocoa powder or chocolate shavings

Quick to make, light, creamy, and incredibly delicious ❤️

06/01/2026

https://youtube.com/shorts/AigNzsvOjPo?si=p60fPM9ZQldr_N56

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