Dean of pastry. When inspiration comes from nature
Fabrice Danniel Articles
In recent years, coconut is one of the favored fruits by professional pastry chefs, not only due to its flavor and aroma, but also because of its versatility.
The search for their own style, the need to find alternative ingredients, or dissolving the boundaries between sweet and savory inspire many of the chefs at # sogood27
On February 26, both pastry chefs will make the Buckwheat Mandarin Tart recipe and hold a Q&A session.