Remolacha y queso de cabra, una de las combinaciones favoritas de Antonio Bachour

Remolacha y queso de cabra, una de las combinaciones favoritas de Antonio Bachour

Fourteen More Awesome New Desserts: The Best of the Rest in San Francisco -- Grub Street

Fourteen More Awesome New Desserts: The Best of the Rest in San Francisco -- Grub Street

Saffron panna cotta with apricot purée, pistachio praline, meringues, berries

Saffron panna cotta with apricot purée, pistachio praline, meringues, berries

Apricot Sphere with roasted white chocolate, Pistachio Pain de Genes, Caramelized Fig Puree by Michael Laiskonis, Executive Pastry Chef at Le Bernardin NY.    Photo credit: Pastry student, Dorothy Wang. (check out her and her sisters pastry blog - lecochontimide.bl...

Apricot Sphere with roasted white chocolate, Pistachio Pain de Genes, Caramelized Fig Puree by Michael Laiskonis, Executive Pastry Chef at Le Bernardin NY. Photo credit: Pastry student, Dorothy Wang. (check out her and her sisters pastry blog - lecochontimide.bl...

O prato Anarquia, do chef Jordi Roca, oferece 43 elementos minúculos, entre eles, cremes, gelatinas e frutas

Sobremesas devem divertir, afirma Jordi Roca, considerado o melhor confeiteiro espanhol

O prato Anarquia, do chef Jordi Roca, oferece 43 elementos minúculos, entre eles, cremes, gelatinas e frutas

The Pear from WP24 in LA. King oyster mushroom doughnut holes (!), spiced with star anise and dusted with sugar, served with vanilla-orange foam, chocolate, hojicha ice cream, and roasted Wappen pears.

The Pear from WP24 in LA. King oyster mushroom doughnut holes (!), spiced with star anise and dusted with sugar, served with vanilla-orange foam, chocolate, hojicha ice cream, and roasted Wappen pears.

Asia’s Best Pastry Chef 2014, Sponsored by Cacao Barry Janice Wong, 2am dessertbar, Singapore

Asia’s Best Pastry Chef 2014, Sponsored by Cacao Barry Janice Wong, 2am dessertbar, Singapore

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