In this dessert, the Executive Pastry Chef at Dandelion Chocolate wanted to use the company’s 70% Maya Mountain chocolate from Belize and passion fruit, one of her favorite combinations.
After a trip with his wife Astrid, the French pastry chef created this sweet cake included in his book, “One Week with Yann Duytsche”.
This cake, designed for his wedding with his wife Marta and included in his book, Obsession, is nothing but perfect simplicity.
The chef of the Mandarin Oriental Hotel combines flavors that can be found in Perpignan, the city where he resided during his apprenticeship.
Lemon and pineapple melts together in this delicacy performed by Korean pastry chef under a French title and with interesting allies like basil and coconut to balance the proposal
The Argentinian pastry chef avoids complex taste associations, and limits himself to combining two or three popular flavors that serve as a bridge between modern pastry and native tastes
A pre-dessert with which the Japanese pastry chef representing Indonesia convinced the jury of C3 Valrhona.
In collaboration with l’École Valrhona Brooklyn and Nicolas Botomisy, the couture cake master has introduced the art of sugar flowers and cakes to a group of students.