The chef, in charge of La Postrería in Guadalajara (Mexico), is inspired by Andalusia (Spain) to make this spectacular doughnut.
‘Amona’, which translates to grandmother in Basque, is a nostalgic dish for Pérez, one that is fondly reminiscent of home and childhood days.
In this recipe, the Japanese pastry chef combines chocolate with strong flavors like celery and unusual flavors like dill.
In this dessert, with three simultaneous elaborations, the Argentinian chef shows his remarkable sense of balance in pastry.
This Argentinian chef’s pear tart is considered a real hit by her students, a tart inspired by a recipe she has been making for her family for years.
Inspired by India, the pastry chef at Eleven Madison Park restaurant in New York has designed this dessert with a simple appearance and complex elaboration.
In the shape of a circle, this dish invites diners to mix all the ingredients in a spoon and savor them simultaneously.
Espresso with lemon zest is a typical Italian drink and what inspired the American pastry chef to create this recipe.