Chocolate Churros, Caramelized Pineapple, Dehydrated Pineapple, Coconut Toasted Chantilly Cream, and Dulce de Leche

Chocolate Churros, Caramelized Pineapple, Dehydrated Pineapple, Coconut Toasted Chantilly Cream, and Dulce de Leche

black forest jubilee  at IKA Culinary Olympics.  this is such an inspirational plate up. breathtaking.

black forest jubilee at IKA Culinary Olympics. this is such an inspirational plate up.

Churros Rellenos con Dulce de Leche: Caramel-Filled Fried Dough, and House Made Mexican Chocolate Ice Cream

Chef Hugo Ortega, Pastry Chef Ruben Ortega and Sommelier and Mixologist Sean Beck of Hugo’s - Houston, TX

Baba flavoured with tahitian vanilla & clove syrup creamy dulce de leche 'Doyenné du Comice' pear & sorbet, exclusive creation by Pastry Chef Fabien Berteau.

Baba flavoured with tahitian vanilla & clove syrup creamy dulce de leche…

Chef Rory Herrmann, Pastry Chef Scott Wheatfill, and Sommelier Alex Weil of Bouchon - Los Angeles, CA | StarChefs.com

Valrhona Chocolate Caramel Gateau, Guanaja Chocolate Cremeux, Flourless Chocolate Cake, Salted Caramel Mousse, and Double Chunk Brownie

Rhubarb And Ginger Vanilla Cheesecake Rhubarb Sorbet Nut Crumble | Jason Atherton

Rhubarb And Ginger Vanilla Cheesecake Rhubarb Sorbet Nut Crumble Jason Atherton

LOVE this playful presentation by Pastry Chef Antonio Bachour of Quattro Gastronomia. Chocolate four ways!

Dark Chocolate Cake with Chocolate Cigarette and Cream, Milk Chocolate Panna Cotta with Chocolate Curd, Dark Chocolate Mousse with a White Chocolate Plaque, Chocolate Caramel Crostata with Golden White Chocolate Ball, and Nutella Gelato

Apple Pastry by Yann Menguy - Recipe here: http://www.france2.fr/emissions/qui-sera-le-prochain-grand-patissier/recettes/yann-c-est-pour-ma-pom_68706

C’est pour ta pomme

dear pistachio olive oil cake with fig compote filling and cream cheese frosting, someday i will make you.

Pistachio Olive Oil Cake with Fig Compote Filling and Cream Cheese Frosting. Recipe from Ming of Ming Makes Cupcakes

Chocolate mousse/cheesecake, with biscuit sacher cake base (German), topped with Cocoa-Almond Streusel (some kind of tuile)

Chef Zach Bell, Pastry Chef Jennifer Reed, and Mixologist Ame Brewster of Cafe Boulud - Palm Beach, FL

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