Pastry Recipes
Sambirano pink grapefruit chocolate bonbons by Susan Notter
December 4, 2020
Really interesting creations can come out of a Grand Cru from Madagascar, as the proven professional based in the USA shows here.
More info
Cocoa Bean Bonbon with Chipotle Raspberry Ganache and Gelatin by Susan Notter
December 1, 2020
An interesting combination of flavors offered by this great American pastry professional.More info
Chocolate mint bonbon by Ronny Emborg
November 16, 2020
A good example of the sensory cuisine that the chef makes in the two-Michelin-star New York restaurant, Atera.More info
Doughnut ganache cookies by Francisco Migoya
November 12, 2020
One of the latest and surprising creations of the head chef of Modernist Cuisine is inspired by this popular fried doughMore info
Bosque la angostura tart, with blackberries, pine mushrooms and black truffle by Belén Melamed
November 10, 2020
In this preparation, the Argentine pastry chef proposes a personal combination of ingredients, perfect textures and intensity of flavors, all inspired by a unique place in ArgentinaMore info
Candied apple with green apple sorbet and whipped crème fraiche plated dessert, by Sean Considine
November 6, 2020
‘Less is more’ is the motto of this dessert that the pastry chef has designed for the Jean-Georges Restaurant Group.More info
Chestnuts in pastry baskets by Cédric Grolet from his book ‘Opéra’
October 29, 2020
The chestnut is the protagonist of this creation included in the second and ambitious book of the French chef: Opéra.More info
Sentiers de l’Esterel plated dessert with citrus and pine by Morgane Raimbaud
October 23, 2020
With this plated dessert, the pastry chef has been proclaimed the winner of the professional category of the Championnat de France du Dessert 2020More info
Rosemary, pineapple, soy sauce, chestnut honey, pine nut plated dessert by Alexey Grebenshchikov
October 19, 2020
Find the balance between lightness and taste and at the very same time pay great attention to creativity and the aesthethic part of the dessert. This Russian pastry chef want to dedicate this multi-component dessert to honey and he finishes it with a beautiful honeycomb made from dehydrated lime jellyMore info
Sevillian Buñuelo plated dessert by Jesús Escalera
September 3, 2020
The chef, in charge of La Postrería in Guadalajara (Mexico), is inspired by Andalusia (Spain) to make this spectacular doughnut.More info
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