Delvaux - Pierre Marcolini

Delvaux (Dark chocolate sponge cake, croustillant with cocoa nibs, crème brûlée flavoured with mdagascar vanilla, raspberry pieces, and a Java milk chocolate sabayon)

Une recette croustillante et crémeuse d’Éric Frechon, à déguster au restaurant Lazare (parvis de la gare Saint-Lazare, à Paris), parue dans l’ouvrage du même nom, aux éditions Solar.

Millefeuilles de Gavottes sauce caramel

Une recette croustillante et crémeuse d’Éric Frechon, à déguster au restaurant Lazare (parvis de la gare Saint-Lazare, à Paris), parue dans l’ouvrage du même nom, aux éditions Solar.

Art de la table - Gâteau "Vacherin" aux fraises des bois, crème glacée vanille et fève de tonka

Wild strawberry vacherin, vanilla and tonka bean ice cream at Bryant Bryant Dewey Seasons Hotel George V Paris

When pastry becomes in architectural art by Dinara Kasko -desserts-11

Between dessert and architecture – The culinary creations of Dinara Kasko

What happens when an architectural designer likes to bake? Dinara Kasko is what happens. The Ukrainian pastry chef is the master of combining baking with.

Pâtisserie et Architecture – Les créations culinaires de Dinara Kasko

Pâtisserie et Architecture – Les créations culinaires de Dinara Kasko

Chocolate sponge cake, streusel with nuts, mousse with chocolate Valrhona Caramelia, ganache with Caramelia and yuzu, jelly with yuzu and passion fruit.

Les incroyables patisseries de Cedric Grolet sur Instagram

Cedric Grolet en 10 pâtisseries audacieuses

Les incroyables patisseries de Cedric Grolet sur Instagram

I invite you to discover the amazing culinary creations of Dinara Kasko, an Ukrainian pastry chef whose work could be considered as edible architecture. Wit

Between dessert and architecture – The culinary creations of Dinara Kasko

Dinara Kasko from Ukraine makes these wonderful pastries that are too beautiful to eat. Dinara worked as an architectural designer but in 2013 she became a pastry chef.

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