Dinara Kasko, the Origami cake’s molds July 19, 2018 | Alberto Ruiz
Figs and hazelnuts by Nicolas Lambert June 29, 2018 | Ana Rodríguez
The Trophée Pascal Caffet for emerging talents reaches its 19th edition July 16, 2018 | Ana Rodríguez
Four incredible desserts by Cédric Grolet April 24, 2018 | Jaume Cot
Valrhona Inspiration Almond and Passion Fruit couvertures
So good.. Recipes 2
With flowers, green-colored, in a gummy form… rhubarb is the protagonist in some of the most striking pastry proposals in recent times.
The combination of strawberry and raspberry becomes the main element of this dessert in a summer dish that can be tasted at The Peninsula Hotel Beijing.
Bleu Chocolat is divided into two volumes that go over 100 different chocolate pieces. The challenge is not to be fooled by the material emulating each one.