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Chocolate & Raspberry Tart. By @mana_ro  #DessertMasters

Chocolate & Raspberry Tart. By @mana_ro #DessertMasters

Peanut butter-Raspberry Jam Entremet from Pastry Chef Salvatore Martone of Four Seasons – New York, NY

Peanut butter-Raspberry Jam Entremet from Pastry Chef Salvatore Martone of Four Seasons – New York, NY

Color Glaze (Glacage) Recipe: 390 g water 600 g sugar 600 g Glucose  430 g condensed milk... 54 g silver gelatin sheet 650 g white chocolate Food color Combine water, glucose , sugar and bring to Boil, add the condensed milk and gelatin. Pour over White c | by Pastry Chef Antonio Bachour

Color Glaze (Glacage) Recipe: 390 g water 600 g sugar 600 g Glucose 430 g condensed milk... 54 g silver gelatin sheet 650 g white chocolate Food color Combine water, glucose , sugar and bring to Boil, add the condensed milk and gelatin. Pour over White c | by Pastry Chef Antonio Bachour

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

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

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