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Caribbean: Coconut dacquoise with mango jelly, pineapple compote and a layer of vanilla chocolate mousse, sprayed with green cocoa butter and finished with chocolate decorations. #Ghyslain

Caribbean: Coconut dacquoise with mango jelly, pineapple compote and a layer of vanilla chocolate mousse, sprayed with green cocoa butter and finished with chocolate decorations. #Ghyslain

Crédit photo : J. Génin http://www.cestmoilechef.fr/les-buches-noel-2014-grands-patissiers/

Crédit photo : J. Génin http://www.cestmoilechef.fr/les-buches-noel-2014-grands-patissiers/

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