At the Ritz Carlton in Hong Kong, one of the highest hotels in the world, the sweet station is treated with great care. An example is this entremet with very special decorations based on chocolate paste and amaretto syrup.
The Kalamansi adds an interesting citrus touch to this dessert created by the chef of the Peninsula Hotel Beijing.
An interesting twist on this French sweet which is very similar to turron and served at The Peninsula Hotel Beijing.
The chef subverts the classic format of cake with cream on the outside and crispy base inside, to bring that baked dough to the outside.
In this dessert, the Russian chef reproduces the experience of a cup of tea with raspberries in a sweet bite.
This is one of the signature creations that the Valrhona Corporate Pastry Chef North America presented during his latest course at the École Valrhona Brooklyn.
A Chantilly coconut cream delicately shucked on a yogurt cheesecake mousse is one of the star creations presented by the chef during his last course at Valrhona Brooklyn.