Explore Pastry Chef, Heads and more!

Explore related topics

Pastry Chef,Heads,Pastries

Gorgeous banana bread pudding, Salted Milk Caramel, Chocolate Sorbet, Crème Fraiche Custard, featuring Valrhona MANJARI 64% by Pastry Chef @Jiho Kim from Valrhona's Cercle V member The Modern NYC, holder of two Michelin Stars, a three Star review in the NY Times, four James Beard Foundation Awards, and the Grand Award from Wine Spectator

Gorgeous banana bread pudding, Salted Milk Caramel, Chocolate Sorbet, Crème Fraiche Custard, featuring Valrhona MANJARI 64% by Pastry Chef @Jiho Kim from Valrhona's Cercle V member The Modern NYC, holder of two Michelin Stars, a three Star review in the NY Times, four James Beard Foundation Awards, and the Grand Award from Wine Spectator

Delicious Chocolate soufflé cake, made with Valrhona Cœur de Guanaja filling, chocolate ganache, cranberry ice cream by our Cercle V member Pastry Chef Michelle Poteaux of Bastille

10 Très Bien Bûche de Noël to Make Your Season Merry + Bright

Delicious Chocolate soufflé cake, made with Valrhona Cœur de Guanaja filling, chocolate ganache, cranberry ice cream by our Cercle V member Pastry Chef Michelle Poteaux of Bastille

Isn’t our Cercle V member Pastry Chef Brandon Malzahn’s decadent Chocolate & Caramel Cake perfect for Thanksgiving? Featuring Valrhona ILLANKA 63% & Valrhona EQUATORIALE 55%

Isn’t our Cercle V member Pastry Chef Brandon Malzahn’s decadent Chocolate & Caramel Cake perfect for Thanksgiving? Featuring Valrhona ILLANKA 63% & Valrhona EQUATORIALE 55%

Beautiful creation by Valrhona Cercle V member Pastry Chef William Werner from Craftsman and Wolves!

Beautiful creation by Valrhona Cercle V member Pastry Chef William Werner from Craftsman and Wolves!

Valrhona C3: "La Poire Belle Helene" by Pastry Chef Nicolas Blouin from USA - Guanaja Sponge, Poached Pear, Pear Sorbet, Guanaja 70% Pastry Cream, Chocolate Fleur de Sel Cookie, Guanaja 70% Chocolate Ginger Emulsion and Blown Sugar

Valrhona C3: "La Poire Belle Helene" by Pastry Chef Nicolas Blouin from USA - Guanaja Sponge, Poached Pear, Pear Sorbet, Guanaja 70% Pastry Cream, Chocolate Fleur de Sel Cookie, Guanaja 70% Chocolate Ginger Emulsion and Blown Sugar

Beautiful "Illanka 63% & Passion Fruit" dessert made by Pastry Chef Fabrizio Fiorani representing Japan during the 2016 Valrhona C3 Semi finale

Beautiful "Illanka 63% & Passion Fruit" dessert made by Pastry Chef Fabrizio Fiorani representing Japan during the 2016 Valrhona C3 Semi finale

Tasty Chocolate Coconut Macaroons recipe by L'Ecole Valrhona North American Pastry Chef Sarah Tibbetts

Tasty Chocolate Coconut Macaroons recipe by L'Ecole Valrhona North American Pastry Chef Sarah Tibbetts

Valrhona C3: Guanaja 70% Bavaroise with Guanaja Cremeux, Opalys and Coconut Sorbet, "Big" Apple, Atsina Cress and Brownie" Plated Dessert by Pastry Chef Frederik Borgskog from Sweden

Valrhona C3: Guanaja 70% Bavaroise with Guanaja Cremeux, Opalys and Coconut Sorbet, "Big" Apple, Atsina Cress and Brownie" Plated Dessert by Pastry Chef Frederik Borgskog from Sweden

Pinterest
Search