525563_4770531311516_2049944919_n.jpg. Les mousses façon "pommes d'amour"
purple yam, chestnut, black sesame and matcha by atum_desserant on IG #plating #gastronomy #dessert
“Birch Tree” with malt branches and Autumn leaves on baked meringue. By Nordic Star Chef Ronny Emborg of Restaurant AOC in Copenhagen. #plating #presentation
Hazelnut streusel, caramelized banana, Valrhona Caramelia mousse and Gianduja whipped ganache by Chef Nicolas Blouin from Mansion On Turtle Creek.
When searching for the right ingredient to pair with rum, we often think of fruity, caramel ingredients such as pineapple or raspberry. Pairing rum with more earthy ingredients such as beetroot seems less obvious.
Pomegranate Chocolate Dessert
Beautiful creations by best European pastry chefs at Ecole d´Olivier Bajard in Perpignan. Here pictures of desserts from Eddie Benghanem, Sé...