by Antonio Bachour

Nutella Brazo Gitano, Praline Nut Ice Cream, Bitter Orange Foam/Cremeux, White Chocolate Powder, Hazelnut Streusel by Pastry Chef Antonio Bachour

Passion Fruit Meringue with Coconut Sorbet

Baked Passion Fruit Meringue Sandwich with Coconut Sorbet, Passion Fruit Gelee, Basil Syrup, and Passion Fruit Pearls

DHARA DHEVI CAKE SHOP,Chiang Mai, Thailand

Where To Stay In Thailand - Top Hotels In Eastern Seaboard

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Coupe du Monde 2013 - Team Belgium's plated dessert - The Chicago School of Mold Making

Spring Chocolate Bar by Pastry Chef Antonio Bachour presented on a Glass Studio tray www.the-glass-co.com

Such a beautifully presented dessert - Spring Chocolate Bar by Pastry Chef Antonio Bachour presented on a Glass Studio tray

Plating

Château Saint-Martin & Spa - Black chocolate heart of guanaja praline with pine seeds, Ice cream flavoured with basil

mango dessert. im not sure what all is in this but it looks good :)

Dessert idea, pie crust base, mango pastry cream or mousse and top with sliced mangos.

Lemon Cremeux, salted honey yogurt, pistachio purée, pistachio sponge, Greek yogurt sorbet, bread crocante #theartofplating #chefstalk | Fli...

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