Pastry Recipes
Café con leche choux with chocolate and vanilla whipped cream by Stefan Riemer
April 28, 2020
Stefan Riemer, Executive Pastry Chef at the Flavor Lab at Walt Disney World, has been inspired by a Salvador Dali favorite, the Rhino Hat, to create this sweet dessert. Long live art!More info
Yann Duytsche’s Matcha tea and apricot ‘Pionono’ sweet snack
April 24, 2020
With matcha tea, apricot geléé, and yolk, these rolled and tender bites reign in the repertoire of the French chef’s Dolç patisserie and are also the stars in one of the chapters of his latest bookMore info
Fruit of the Forest vegan dessert with black currant and hibiscus by Stefan Riemer
April 23, 2020
The chef was inspired by the trending plant-based approach at Disney to design this dessert that is served at Topolino’s Terrace – Flavors of the Riviera and incorporates ingredients from the Riviera region.More info
Milk Chocolate Earl Grey Caramel Orange entremet by Yusuke Aoki
April 17, 2020
This brilliant Japanese pastry chef performs a unique milk chocolate entremet by piping in a irregular gay the whipped chocolate ganache that covers the entremetMore info
Frozen guava, sea water meringue and black olive plated dessert by Will Aghajanian
April 8, 2020
Cooking in the bubble, isolated from external influences, and you can get as a result personal combinations like this guava plated dessert by the chef in front of The Catbird Seat (Tennessee)More info
‘Macaron’ glacé with gruyere cheese ice cream, blueberries sorbet and génépy by Michaël Perrichon
April 3, 2020
The French Executive pastry chef for the Mandarin Oriental Geneva awakens delicious memories in diners with delicate desserts.More info
Finger mango with litchi and white chocolate mousse by Michaël Perrichon
March 27, 2020
This is one of the successful desserts served at the luxurious Mandarin Oriental in GenevaMore info
Blairgowrie strawberries, ceremonial grade matcha choux by Ross Sneddon
March 10, 2020
In this snack, the Executive Pastry Chef for the Balmoral Hotel in Edinburgh aptly combines Blairgowrie strawberries and matcha tea.More info
Vanilla, caramel and hazelnut choux gourmand by David Briand
February 25, 2020
The MOF Pâtissier, a professor at L’École Valrhona of Tain L’ Hermitage (France), gathers his favorite flavors in this snack.More info
Tiramisú mousse plated dessert by Jacopo Bruni
February 5, 2020
The executive pastry chef of The Peninsula Beijing is inspired by his childhood to create this dessert that combines beauty, tastiness, and the ability to recall memories.More info
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