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Blanc manger (Jean-François Piège)

Thoumieux: Le Restaurant Jean-François Piège

La Réserve Paris Hôtel and Spa – Bûche Boule de Noël par Patrick Roger http://www.vogue.fr/culture/carnet-d-adresses/diaporama/les-meilleures-buches-de-noel-2015/24098#la-rserve-paris-htel-and-spa-bche-boule-de-nol-par-patrick-roger

Noël : nos 20 bûches en fête

Reserve Paris Hotel and Spa & Patrick Roger - Christmas Ornament, Shell black cocoa, chocolate mousse and caramel Ecuador salted butter tonka

Thomas Trillion - Akina, matcha tea biscuit base with mango compote and matcha tea mousse

Thomas Trillion - Akina, matcha tea biscuit base with mango compote and matcha tea mousse / design pastry

Foto

Foto

Coupe du Monde de la Patisserie 2011

Coupe du Monde de la Patisserie 2011 // repetition of shapes with contrast garnish

#food #culinaire #gastronomie

Love this tuile! Ganache au chocolat, orange et passion (Chef Hélène Darroze)

Rhubarb Strawberry Semifreddo, Mascarpone Mousse, Raspberry Glass, Starwberry Foam, Rhubarb Coulis, Shortbread Crumbs, Strawberry | by Pastry Chef Antonio Bachour

Rhubarb Strawberry Semifreddo, Mascarpone Mousse, Raspberry Glass, Starwberry Foam, Rhubarb Coulis, Shortbread Crumbs, Strawberry | by Pastry Chef Antonio Bachour

Easy To Make it Fun: smile things with anything

Despicable Me Mini MiniON Ingredients 12 large marshmallows 2 cups yellow candy melts 3 blue Fruit-Rollups 1 tube Betty Crocker Black Icing, fitted with writers tip 24 small or large candy eyeballs also needed: sucker sticks