This icy version of this popular cocktail is simple but complete, by the executive pastry chef of The Peninsula Beijing.
With the idea of returning to origins and of being timeless, the owner of the pastry shop À tes souhaits! rediscovers and makes versions of classic pastry, paying special attention to taste and texture.
Here is the dessert that Malaysia presented at the Coupe du Monde de la Pâtisserie 2017 and which was in the top 3 of this category of the competition.
The Breton pastry chef and chocolatier, who has just opened as director of the ABA school, proposes a perfect Christmas creation for the cold months.
The chef has used a silicone mold in the form of lips to create this piece that invites you to kiss it.
Eyecatcher from the outside and with a mistery hidden in the inside, let this Spanish pastry chef surprise you with her latest entremets collection
The popular chef has returned to l’École Valrhona Brooklyn to give a practical course on plated desserts, cakes, and petits gateaux.
In this piece, the co-founder of The French Pastry School demonstrates that it is possible to achieve a good balance of flavors, texture, and simplicity in pastry.
Signature creations by a chef who takes care also of designing his own mold collections. The result is always unique and surprising