Pastry Recipes
Chocolate mint bonbon by Ronny Emborg
November 16, 2020A good example of the sensory cuisine that the chef makes in the two-Michelin-star New York restaurant, Atera.More info
Doughnut ganache cookies by Francisco Migoya
November 12, 2020One of the latest and surprising creations of the head chef of Modernist Cuisine is inspired by this popular fried doughMore info
Bosque la angostura tart, with blackberries, pine mushrooms and black truffle by Belén Melamed
November 10, 2020In this preparation, the Argentine pastry chef proposes a personal combination of ingredients, perfect textures and intensity of flavors, all inspired by a unique place in ArgentinaMore info
Candied apple with green apple sorbet and whipped crème fraiche plated dessert, by Sean Considine
November 6, 2020‘Less is more’ is the motto of this dessert that the pastry chef has designed for the Jean-Georges Restaurant Group.More info
Chestnuts in pastry baskets by Cédric Grolet from his book ‘Opéra’
October 29, 2020The chestnut is the protagonist of this creation included in the second and ambitious book of the French chef: Opéra.More info
Sentiers de l’Esterel plated dessert with citrus and pine by Morgane Raimbaud
October 23, 2020With this plated dessert, the pastry chef has been proclaimed the winner of the professional category of the Championnat de France du Dessert 2020More info
Rosemary, pineapple, soy sauce, chestnut honey, pine nut plated dessert by Alexey Grebenshchikov
October 19, 2020Find the balance between lightness and taste and at the very same time pay great attention to creativity and the aesthethic part of the dessert. This Russian pastry chef want to dedicate this multi-component dessert to honey and he finishes it with a beautiful honeycomb made from dehydrated lime jellyMore info
Sevillian Buñuelo plated dessert by Jesús Escalera
September 3, 2020The chef, in charge of La Postrería in Guadalajara (Mexico), is inspired by Andalusia (Spain) to make this spectacular doughnut.More info
Chocolate, hazelnut and fougasse bread ‘Amona’ plated dessert by Elena Pérez
August 21, 2020‘Amona’, which translates to grandmother in Basque, is a nostalgic dish for Pérez, one that is fondly reminiscent of home and childhood days.More info
Future Museum with chocolate, celery, and grapefruit, by Akihiro Kakimoto
August 18, 2020In this recipe, the Japanese pastry chef combines chocolate with strong flavors like celery and unusual flavors like dill.More info