Lukasz Dutkowski
Więcej pomysłów od użytkownika Lukasz
Olga Noskova cake ❤

Olga Noskova cake ❤

AntiPavlova cake. My interpretation. Cream with mascarpone and whipped cream, mango-passion fruit coulis, strawberry jelly, meringue. This is very delicious!

AntiPavlova cake. My interpretation. Cream with mascarpone and whipped cream, mango-passion fruit coulis, strawberry jelly, meringue. This is very delicious!

Hazelnut dacquoise, streusel with hazelnuts and gianduia, mousse with Valrhona Dulcey, liquid passion fruit confit, and caramel glaze by @dinarakasko #TheArtOfPlating

Hazelnut dacquoise, streusel with hazelnuts and gianduia, mousse with Valrhona Dulcey, liquid passion fruit confit, and caramel glaze by @dinarakasko #TheArtOfPlating

Another of my favorite pictures from my classes in 2015 by @darkzip Bachour's Workshop in Russia at @conditoria , gianduja and Passion fruit entremet #antoniobachour #bachour1234

Another of my favorite pictures from my classes in 2015 by @darkzip Bachour's Workshop in Russia at @conditoria , gianduja and Passion fruit entremet #antoniobachour #bachour1234

Author Creations by Pastry Chef Hans Ovando. World Chocolate Masters April 14, 15 & 16 in Maria Selyanina's House-Pastry Lab. Creaciones de Autor del Chef Hans Ovando. Campeon del Mundo de Chocolate 14, 15 y 16 de Abril en la Casa-Escuela de la Pastry Chef Maria Selyanina. House-Pastry Lab & Atelier Gourmand www.mariaselyanina.es (+34) 931224646 @maria_selyanina Barcelona - Spain #mariaselyanina #mariaselyaninaschool #russia #barcelona #pastry #pastryschool #pastrycourses #pastrychef

Author Creations by Pastry Chef Hans Ovando. World Chocolate Masters April 14, 15 & 16 in Maria Selyanina's House-Pastry Lab. Creaciones de Autor del Chef Hans Ovando. Campeon del Mundo de Chocolate 14, 15 y 16 de Abril en la Casa-Escuela de la Pastry Chef Maria Selyanina. House-Pastry Lab & Atelier Gourmand www.mariaselyanina.es (+34) 931224646 @maria_selyanina Barcelona - Spain #mariaselyanina #mariaselyaninaschool #russia #barcelona #pastry #pastryschool #pastrycourses #pastrychef

Mandarin mousse caraibe dark chocolate cremeux and ganache. dessert by tony_gauthier

Mandarin mousse caraibe dark chocolate cremeux and ganache. dessert by tony_gauthier

Always level before tamping.keep the shots consistant.

Always level before tamping.keep the shots consistant.

Tiled washing channels at El Limon, easy to keep kleen. Bought their washed coffee last years and are indeed impressed by how well organised and clean the process station is.

Tiled washing channels at El Limon, easy to keep kleen. Bought their washed coffee last years and are indeed impressed by how well organised and clean the process station is.

Coffee Roast profile-harder-bean

Coffee Roast profile-harder-bean

#kava

#kava