Recette facile pour Pâques : coupelles en chocolat fritures maison // Chocolate Easter Eggs

Recette facile pour Pâques : coupelles en chocolat fritures maison // Chocolate Easter Eggs

Vegan Chocolate Cupcakes with Vegan Banana Ice Cream so fancy! beautiful food vegetarian . you should make these lol

Vegan Chocolate Cupcakes with Vegan Banana Ice Cream so fancy! beautiful food vegetarian . you should make these lol

tart tartin #plating #presentation

tart tartin #plating #presentation

Raspberry Choc. Mousse. Make an anglaise from raspberry pulp, cream, milk, sugar and egg yolks. Off heat combine with dark choc. This filling is created by Patrick Peeters, technical adviser at Barry Callebaut.

Raspberry Choc. Mousse. Make an anglaise from raspberry pulp, cream, milk, sugar and egg yolks. Off heat combine with dark choc. This filling is created by Patrick Peeters, technical adviser at Barry Callebaut.

Caraibe chocolate /La Patisserie by Cyril Lignac

Caraibe chocolate /La Patisserie by Cyril Lignac

Guest Post : The Food and Photography of Chef Simon Sperling

Guest Post : The Food and Photography of Chef Simon Sperling

Christophe Michalak, officially elected best pastry chef of the world. [top image] Financial biscuit (or Biscuit financier) on which come some posed pears poached in brunoise, covered with a foam maple syrup of Quebec

Plaza Athénée Pastry F/W 2010/11

Christophe Michalak, officially elected best pastry chef of the world. [top image] Financial biscuit (or Biscuit financier) on which come some posed pears poached in brunoise, covered with a foam maple syrup of Quebec

MAPLE MOUSSE IN ALMOND BOWLS

MAPLE MOUSSE IN ALMOND BOWLS

White Chocolate Mousse

White Chocolate Mousse

‘ Un matin dans la brume ‘ : croustillant choco gavottes, dacquoise noisettes et sirop d’érable, panna cotta au poivre long de Java et barbe à papa

' Un matin dans la brume ' : croustillant choco gavottes, dacquoise noisettes et sirop d'érable, panna cotta au poivre long de Java et barbe à papa

‘ Un matin dans la brume ‘ : croustillant choco gavottes, dacquoise noisettes et sirop d’érable, panna cotta au poivre long de Java et barbe à papa

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