Carlota de frutos rojos / http://www.annies-eats.com/

Berry Charlottes

Make this recipe for Mini Berry Charlottes, made with ladyfingers, blackberry mousse + fresh berries for a sweet and delicate treat this Mother's Day.

This fraisier recipe from BakingMad.com is a modern-day classic, which you will find in many patisserie shops.

Fraisier

These European-inspired pastries make an easy, festive dessert! Also known as vol-au-vents, they're puff pastry cups filled with sweet vanilla cream and fruit, and they can be prepared in just 30 minutes. And because Wewalka dough is refrigerated, there's no need to build thawing into your prep time!

Vanilla Cream Puff Pastry

These European-inspired pastries make an easy, festive dessert! Also known as vol-au-vents, they're puff pastry cups filled with sweet vanilla cream and fruit, and they can be prepared in just 30 minutes. And because Wewalka dough is refrigerated, there's

This is a delicious recipe for croissants from the Bouchon Bakery. The recipe takes a little time and effort, but it's completely worth it.

Croissants

This is a delicious recipe for croissants from the Bouchon Bakery. The recipe takes a little time and effort, but it& completely worth it.

Salted Caramel Praline Macarons | Patisserie Makes Perfect

Salted caramel & praline macarons

A fabulous recipe for Salted Caramel Praline Macarons. Macarons half dipped in Valrhona Chocolate and coated with praline dust.

Citrus Slice by William Curley | FOUR Magazine - Precision and beautiful design

Master patissier and chocolatier William Curley shares this recipe for a citrus slice from his latest book, Patisserie.

Dôme Entremets Framboise-Pistache                                                                                                                                                                                 Plus

Dôme Entremets Framboise-Pistache

Verdade de sabor: Cake "Rubus" / Torta "Rubus" Blackberry, Cream Cheese & Chocolate Mousse Entremet

Rubus - Blackberry, Cream Cheese & Chocolate Mousse Entremet (in Russian and Portuguese).

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