so good #29
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Philippe Conticini, ever consistent with simple but excellent pastry lines, proposes an airy bavaroise made up of tender cake and lime croquant, verbena and lemon comfit, a creamy interior and a verbena-scented bavaroise, finished with an elegant marbled glaze.
A fun combination of refreshing flavors with acid tones that is sure to be enjoyed by not only mothers, but the rest of the family as well..
The Magazine of Haute Pâtissere is a biannual magazine, published by Grupo Vilbo, aimed at the professionals of the world of dessert, sweet and savory pastry, ice-cream and chocolate. The pastry magazine recommended for the best pastry chefs.
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Sogoodmagazine.com uses own and third parties' cookies to gather data about users' visits and activities in this site, in order to improve their online experience in the site and display the most relevant advertisement tailored to our audience's interests. You can accept cookies' policy use either by clicking "Accept" or by continuing visiting the site. You can visit our "Privacy Policy" for more information.