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.
In this creation, the chef shows her commitment to a pastry that fuses cultures, making it lighter and less sweet.
The Greek chef uses techniques learned in sculpture or wood carving to work with chocolate.
The pastry chef of the Four Seasons Hotel Gresham Palace in Budapest won over the jury of the semifinal of the World Chocolate Masters and will participate in the grand final in October.
Refined and with less sugar compared to the original. This is the recipe shared by the French chef in the book “50 gâteaux de grands pâtissiers”.
Playing with apricot in different textures, and smoking the fruit to obtain a deeper taste profile, the Swiss chef builds a siganture creation full of subtilities and with a great presentation
The Italian chef advances Easter with a spongy preparation based on natural sourdough that serves as an alternative to the classic Colomba