It is one of the star Christmas logs of the Park Hyatt in Tokyo.
Inspired by autumn, this pastry chef imagines the flavor of an acorn, which is very popular in Poland.
In this original creation, in which he puts into practice various finishing techniques, the Greek pastry chef once again demonstrates class, distinction, and a penchant for universal flavors.
In this creation, the Italian pastry chef does keep the aromatic combination of vanilla, fresh cream, and custard.
If you could eat it, how would this painting by Katsushika Hokusai taste? The chef of La Postrería de Guadalajara (Mexico) imagines it with very fresh ingredients.
This is the recipe included in the intensive course taught by Derek Poirier and Guillaume Roesz at l’École Valrhona Brooklyn.