Clik here to view.
Alpaco chocolate and coffee entremet by Patrice Demers
Patrice Demers, one of Canada’s most renowned pastry chefs, has returned to l’École Valrhona Brooklyn to teach a practical class dedicated to plated desserts and petits gâteaux. Over two days, the...
View ArticleClik here to view.
‘Bite the apple’ and hazelnut crust entremet by Saray Ruiz
As a metaphor for Nature, Saray Ruiz, a professor at the Pastry School of Barcelona EPGB, develops creations that are full of life even though this vital activity is apparently hidden from us. And what...
View ArticleClik here to view.
Bûche B (o) uche, the trickster Christmas bûche by Francisco Migoya
White and with winter details, this Christmas bûche by Francisco Migoya seems to be shouting “kiss me” from the rooftops. The renowned pastry chef has named it B (o) uche, a name that contains a pun...
View ArticleClik here to view.
Bûche Applelina with apple, vanilla and caramel by Emmanuel Hamon
With this elegant bûche (christmas log), which we share in our traditional Christmas ranking, Emmanuel Hamon once again proves that he is a modern and creative pastry chef. In this creation, in...
View ArticleClik here to view.
Senteur, the lychee, rose and raspberry plated dessert by Lim Chin Kheng
The Academy of Pastry Arts is a finest group of International Pastry schools in Asia with centers in Malaysia, India, Philippines , Indonesia and, soon, Singapore, and Thailand. In so good #22, we...
View ArticleClik here to view.
Opera aux framboises cake with raspberry and lime by Hideki Kawamura
It was the first time I had visited Hideki Kawamura at his pastry shop, À tes souhaits!, after eight years. “I have experienced some changes since the last photo session for so good.. in 2011,” he...
View ArticleClik here to view.
Black Sesame Galette des Rois by Cédric Grolet
Respect for tradition is never questioned among the French. It is an idea that chef Pâtissier, Cédric Grolet, has made very clear throughout his short but intense career. A young professional who is...
View ArticleBloody Mary granite plated dessert by Jacopo Bruni
Simple yet complex is the best way to describe the creations of Jacopo Bruni, executive pastry chef of The Peninsula Beijing. When creating a new dessert, the Italian chef tries to meet three...
View ArticleTiramisú mousse plated dessert by Jacopo Bruni
Jacopo Bruni, who recently became the executive pastry chef of The Peninsula Beijing, is recognized for his exquisite and visually stunning pastry creations. Pieces like this tiramisú mousse that...
View ArticleClik here to view.
Vanilla, caramel and hazelnut choux gourmand by David Briand
For someone who arrived in the world of patisserie ‘by chance’ as he confesses, he is doing pretty well for himself. When he was 14 years old, David Briand began to take his first steps in patisserie...
View ArticleClik here to view.
Blairgowrie strawberries, ceremonial grade matcha choux by Ross Sneddon
Ross Sneddon, the Executive Pastry Chef for the Balmoral Hotel (The Grand Old Lady) in Edinburgh since 2015, produces elegant, beautifully decorated creations which are especially full of flavor. And...
View ArticleClik here to view.
Finger mango with litchi and white chocolate mousse by Michaël Perrichon
When creating a new dessert, Michaël Perrichon, Executive Pastry Chef at the Mandarin Oriental Geneva, takes three factors into account: creativity, seasonality and good quality ingredients. And he...
View ArticleClik here to view.
‘Macaron’ glacé with gruyere cheese ice cream, blueberries sorbet and génépy...
As Executive pastry chef for the Mandarin Oriental Geneva, Michaël Perrichon works to awaken delicious memories in diners through desserts. To achieve this, the French chef knows that the key is in...
View ArticleClik here to view.
Frozen guava, sea water meringue and black olive plated dessert by Will...
Photos: Ahsley Cohen, Libby Carper. When entering a signature restaurant, there is nothing as rewarding as to notice exactly that, the signature, something different, unique and difficult to compare...
View ArticleClik here to view.
Milk Chocolate Earl Grey Caramel Orange entremet by Yusuke Aoki
Photo: Noriko Carlow – Contents: Reiko Matsuno Pastry-making is not easy in a tropical climate. Japan, though not located in the tropical zone, is noticeably hot and humid, especially in summer, and...
View ArticleClik here to view.
Fruit of the Forest vegan dessert with black currant and hibiscus by Stefan...
Stefan Rimer, Executive Pastry Chef at the Flavor Lab at Walt Disney World, acknowledges that “we want to make sure we deliver exactly what our guests want. It’s all about having options and...
View ArticleClik here to view.
Yann Duytsche’s Matcha tea and apricot ‘Pionono’ sweet snack
Yann Duytsche defines this product format as “eaten in two bites”, it’s not as small as a piece of confectionery nor as big as an individual cake.They are the protagonists of one of the days in One...
View ArticleClik here to view.
Café con leche choux with chocolate and vanilla whipped cream by Stefan Riemer
Art and pastry go hand in hand in this piece by Stefan Riemer. The chef, Executive Pastry Chef of the Flavor Lab at Walt Disney World, assures that the inspiration for this choux Café con Leche,...
View ArticleClik here to view.
Coffee, lemon and rice plated dessert by Rory Macdonald
In the book Bake, Rory Macdonald teaches the basics of classic recipes, giving detailed instructions and tips, since “once you have mastered the rules, you have the knowledge you need to change them....
View ArticleClik here to view.
Chocolate truffle with coffee petit four by Marco d’Andrea
Photos by Mike Hoftstter For Marco d’Andrea it is important that all the elements of a dessert fit on one spoon to be able to taste them at the same time and experience the contrast of flavors,...
View Article