Tartelettes framboise passion - Curd et gelée framboise passion - Passionfruit and raspberry curd tartlets

TARTELETTES PASSION-FRAMBOISE

Tartelettes framboise passion - Curd et gelée framboise passion - Passionfruit and raspberry curd tartlets

Panacotta aux fruits de la passion en tarte sablée

Panacotta aux fruits de la passion en tarte sablée

I really need to learn French if I want to keep making pastry! Panacotta aux fruits de la passion en tarte sablée (pâte trop épaisse, la faire plus fine)

Cake "Caramel delight with passion fruit" new design. Hazelnut biscuits with pine nuts, praline with chocolate and paillete feuilletine, salted caramel, caramel creme brulee, caramel cream, exotic compote with passion fruit, caramel glaze.

Cake "Caramel delight with passion fruit" new design. Hazelnut biscuits with pine nuts, praline with chocolate and paillete feuilletine, salted caramel, caramel creme brulee, caramel cream, exotic compote with passion fruit, caramel glaze.

Passion fruit tart #TagsForLikes #Bachour #bachourchocolate #bachourchocolatebook #bachoursimplybeautiful #chocolate #theartofplating #chefstalk #chefsofinstagram #gastroart #antoniobachour #bachour1234

Passion fruit tart #TagsForLikes #Bachour #bachourchocolate #bachourchocolatebook #bachoursimplybeautiful #chocolate #theartofplating #chefstalk #chefsofinstagram #gastroart #antoniobachour #bachour1234

Mango-passion fruit-almond Меня сегодня много, простите... И ...

Mango-passion fruit-almond Меня сегодня много, простите... И ...


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Принесла немножко картинок :) - Кулинарное - Галерея - Кулинарный форум Niksya

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Color Glaze (Glacage) Recipe: 390 g water 600 g sugar 600 g Glucose  430 g condensed milk... 54 g silver gelatin sheet 650 g white chocolate Food color Combine water, glucose , sugar and bring to Boil, add the condensed milk and gelatin. Pour over White c | by Pastry Chef Antonio Bachour

Color Glaze (Glacage) Recipe: 390 g water 600 g sugar 600 g Glucose 430 g condensed milk... 54 g silver gelatin sheet 650 g white chocolate Food color Combine water, glucose , sugar and bring to Boil, add the condensed milk and gelatin. Pour over White c | by Pastry Chef Antonio Bachour

Bavarois,Couture,Livre,Gourmandises,Chef Pâtissier,Cake Pops,Gâteaux Au Chocolat,Robins,Pâtisseries

Peach cake. Inside: peach mousse, peach compote, white chocolate mousse, two types of biscuit. Decor white chocolate...

Peach cake. Inside: peach mousse, peach compote, white chocolate mousse, two types of biscuit. Decor white chocolate...

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