Barcelona Pastry Guild School (EPGB) proposes a minicake, in the shape of a liquid strawberry and vinegar filling, to celebrate Valentine’s Day.
The champion of World Chocolate Masters 2009 quit Grand Hyatt Tokyo and open his own pastry shop back in Kobe, where he was born and raised. Against all odds, his annual sales reached to one hundred million yen.
Lemon, olive oil, berries, vanilla cream, and white chocolate, this log goes between soft refreshing touches and a soft red shade of desire, a good holiday hue. We take a close look at Xavier Séjournant’s patisserie.
This chef is of the opinion that absolute freedom is not always the best fertilizer for a good result. This is why he likes to focus on combinations and proposals that have long worked and offer new versions and adaptations, such as Noir (so good #14), come from the Afternoon Tea service and originally was an éclair with a delicious blackberry jam as its filling.
A sweet version of the classic hamburger, based on the adaptation of a traditional specialty such as the savarin. Although the traditional dessert has very high sugar content due to syrup and toasted egg yolk, we have reduced the sweetness