Dolci al cucchiaio

9 Piny36 fanoušků
Bonet al Cacao e Amaretti con composta di Prugne e Frolla Bretone - Cocoa pudding with macarons, plums compote and Breton shortbread.  http://boscoparrasiopastrylab.blogspot.it/2014/09/bonet-al-cacao-e-amaretti-con-composta.html

Bonet al Cacao e Amaretti con composta di Prugne e Frolla Bretone - Cocoa pudding with macarons, plums compote and Breton shortbread. http://boscoparrasiopastrylab.blogspot.it/2014/09/bonet-al-cacao-e-amaretti-con-composta.html

Bamboo au l' Opera au Thé Vert  http://boscoparrasiopastrylab.blogspot.it/2015/06/bamboo-au-l-opera-au-vert.html

Bamboo au l' Opera au Thé Vert http://boscoparrasiopastrylab.blogspot.it/2015/06/bamboo-au-l-opera-au-vert.html

Eclissi di primavera ovvero Mousse di fragole, pistacchi e meringa flambè - Strawberry Mousse with pistachios and meringue flambé http://boscoparrasiopastrylab.blogspot.it/2015/03/eclissi-di-primavera-ovvero-mousse-di.html

Eclissi di primavera ovvero Mousse di fragole, pistacchi e meringa flambè - Strawberry Mousse with pistachios and meringue flambé http://boscoparrasiopastrylab.blogspot.it/2015/03/eclissi-di-primavera-ovvero-mousse-di.html

Mousse di mascarpone ai marroni e cioccolato fondente con mele e castagne caramellate - Mascarpone mousse cake with chestnuts, dark chocolate and caramelized apples   http://boscoparrasiopastrylab.blogspot.it/2014/11/mousse-al-mascarpone-di-marroni-e.html

Mousse di mascarpone ai marroni e cioccolato fondente con mele e castagne caramellate - Mascarpone mousse cake with chestnuts, dark chocolate and caramelized apples http://boscoparrasiopastrylab.blogspot.it/2014/11/mousse-al-mascarpone-di-marroni-e.html

Sfoglia con crema di latte e riso nero e mousse di yogurt, lime e zenzero confit - Puff pastry with milk and black custard and ginger and lime yogurt mousse  http://boscoparrasiopastrylab.blogspot.it/2014/08/sfoglia-con-crema-di-latte-e-riso-nero.html

Sfoglia con crema di latte e riso nero e mousse di yogurt, lime e zenzero confit - Puff pastry with milk and black custard and ginger and lime yogurt mousse http://boscoparrasiopastrylab.blogspot.it/2014/08/sfoglia-con-crema-di-latte-e-riso-nero.html

Zabaione allo zafferano con sfoglie di pera e cioccolato e base croccante alle noci brasiliane e macadamia, servito con gelato fiordilatte allo yoghurt e ginepro  Eggnog with saffron and pear on crunchy Brazil and macadamia nuts chocolate, served with yoghurt and juniper ice cream  http://boscoparrasiopastrylab.blogspot.it/2014/03/zabaione-allo-zafferano-con-sfoglie-di.html

Zabaione allo zafferano con sfoglie di pera e cioccolato e base croccante alle noci brasiliane e macadamia, servito con gelato fiordilatte allo yoghurt e ginepro Eggnog with saffron and pear on crunchy Brazil and macadamia nuts chocolate, served with yoghurt and juniper ice cream http://boscoparrasiopastrylab.blogspot.it/2014/03/zabaione-allo-zafferano-con-sfoglie-di.html

Pavlova al Pompelmo Rosa con Crema Chiboust e Croccante bianco di Riso Soffiato e Pistacchi - Pavlova with Pink Grapefruit curd, Chiboust cream and crispy Pistachios and puffed Rice Chocolate  http://boscoparrasiopastrylab.blogspot.it/2014/02/pavlova-al-pompelmo-rosa-con-crema.html

Pavlova al Pompelmo Rosa con Crema Chiboust e Croccante bianco di Riso Soffiato e Pistacchi - Pavlova with Pink Grapefruit curd, Chiboust cream and crispy Pistachios and puffed Rice Chocolate http://boscoparrasiopastrylab.blogspot.it/2014/02/pavlova-al-pompelmo-rosa-con-crema.html

Mousse Fondente con cuore di Crema al Mascarpone e Zenzero e Gelée di Lamponi - Dark Chocolate Mousse with Mascarpone Cream, Ginger and Raspberry Gelée  http://boscoparrasiopastrylab.blogspot.it/2014/02/mousse-fondente-con-cuore-di-crema-al.html

Mousse Fondente con cuore di Crema al Mascarpone e Zenzero e Gelée di Lamponi - Dark Chocolate Mousse with Mascarpone Cream, Ginger and Raspberry Gelée http://boscoparrasiopastrylab.blogspot.it/2014/02/mousse-fondente-con-cuore-di-crema-al.html

Biancomangiare alle mandorle e zenzero con disco di Pera Caramellata e Salsa di Dulce de Leche al Cacao  - "Biancomangiare" with almonds and ginger, Caramelized Pear on top and Cocoa Dulce de Leche Sauce http://boscoparrasiopastrylab.blogspot.it/2013/12/biancomangiare-alle-mandorle-e-zenzero.html

Biancomangiare alle mandorle e zenzero con disco di Pera Caramellata e Salsa di Dulce de Leche al Cacao - "Biancomangiare" with almonds and ginger, Caramelized Pear on top and Cocoa Dulce de Leche Sauce http://boscoparrasiopastrylab.blogspot.it/2013/12/biancomangiare-alle-mandorle-e-zenzero.html


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Tartelette tatin apple with caramel and crumble. Chantilly vanilla Dedicated to…

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Irene Bobeiko                                                                                                                                                                                 Mais

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Today's winner for food presentation.

Today's winner for food presentation.

Edd Kimber’s Caramelised white chocolate, ginger caramel & macadamia tarts

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Guanaja and Gianduja Tart for my @valrhonausa class at @sanignaciocollege photo credit by @patnashpics #bachour #valrhona | by Pastry Chef Antonio Bachour

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dailydelicious: Café blanc: Coffee and white chocolate entremets (w. caramel glaze)

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