Περισσότερες ιδέες από το leo
Antonio Bachour

Antonio Bachour

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Untitled

Untitled

Turrón Carrot Cake

Turrón Carrot Cake

Pistache , Karim Bourgi, oct16

Pistache , Karim Bourgi, oct16

Bavaroise de caramelo

Bavaroise de caramelo

So Good Magazine #16, July 2016 "So Good" is a biannual publication in english aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general. 'So Good' is an international magazine with a pronounced exclusive nature. Thanks to its international coverage, the most prominent master pastry chefs, maîtres glaciers and chocolatiers of the world are featured on the pages of each one of the magazine issues. Besides, it can be…

So Good Magazine #16, July 2016 "So Good" is a biannual publication in english aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general. 'So Good' is an international magazine with a pronounced exclusive nature. Thanks to its international coverage, the most prominent master pastry chefs, maîtres glaciers and chocolatiers of the world are featured on the pages of each one of the magazine issues. Besides, it can be…

Bûche de Noel "Couronne de l'avent"  Mousse Chocolat au Lait Crémeux Chocolat Blanc Vanille Tahiti  Gélifié de Poire Mandarine  Croustillant Noisette du Piémont  Création by Antony Terronne, Trianon Palace Photo de L.Fau

Bûche de Noel "Couronne de l'avent" Mousse Chocolat au Lait Crémeux Chocolat Blanc Vanille Tahiti Gélifié de Poire Mandarine Croustillant Noisette du Piémont Création by Antony Terronne, Trianon Palace Photo de L.Fau

Consulta esta foto de Instagram de @dinarakasko • 1,289 Me gusta

Consulta esta foto de Instagram de @dinarakasko • 1,289 Me gusta

Cake "Caramel delight with passion fruit" new design. Hazelnut biscuits with pine nuts, praline with chocolate and paillete feuilletine, salted caramel, caramel creme brulee, caramel cream, exotic compote with passion fruit, caramel glaze.

Cake "Caramel delight with passion fruit" new design. Hazelnut biscuits with pine nuts, praline with chocolate and paillete feuilletine, salted caramel, caramel creme brulee, caramel cream, exotic compote with passion fruit, caramel glaze.