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The “mont blanc” log

The “mont blanc” log   Recipe by Stéphane Glacier, 2000 Meilleur Ouvrier de France Pâtisserie (Best Craftsman Pastry of France), and Director of “Pâtisserie & Gourmandise” School.       ..

CACAO BARRY Alunga™ bonbon

Martin Diez Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France   Philippe Bertrand Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur   Alunga™ Ganache Ocoa™ coating ..

RICH RASPBERRY CUPCAKES WITH CHOCOLATE CENTRES

  Preparation   100 g dark chocolate 70% of cocoa 10 cl Whipping Cream 120 g raspberries 25 g Unsalted Gourmet Butter 2 eggs 100 g sugar 60 g flour 20 cl Whipping Cream       The recipe, step by step     Preparation   ..

VANILLA CREAM PUFFS

  Preparing the pastry cream 15 g corn starch 25 cl Whipping Cream 2 egg yolks 1 packet Madagascar vanilla sugar - Vahiné Preparing the dough roll 1 puff pastry dough Preparing the puffs 2 packets Madagascar vanilla sugar - Vahiné 8 cl Whipping C..

Cookies

Created by Martin Diez - Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur     Dosage Recipe for 15 cookies ..

PANNA COTTA WITH RASPBERRIES AND BASIL

Preparation   3 leaves gelatine 50 cl Whipping Cream 50 g sugar 250 g raspberries 20 g basil 1 vanilla pod 3 drops green food coloring     The recipe, step by step Preparation Soak the 3 leaves of gelatine in very cold water for 5 minutes. Heat (do ..

Blueberry Limonade

Maxime Hoerth Best Craftsman France 2011     PONTHIER blueberry puree    7 cl (2.4oz) PONTHIER lemon puree    3 cl (1 oz) Cane sugar syrup     1 cl (0.3 oz) Perrier style sparkling water  10 cl (3.4 oz) &n..

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