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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 wate..

PANNA COTTA WITH RASPBERRIES AND BASIL

Preparation 3 leaves gelatine 50 cl Whipping Cream 50 g sugar 250 g raspberries 20 g basil ..

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Created byMartin Diez - Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center FrancePhilippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur Dosage Recipe for 15 cookies CookiesIngredients 105g butter 80g sugar 35g brown sug..

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 ..

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..

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...

VANILLA CREAM PUFFS

Preparing the pastry cream 15 g corn starch 25 cl Whipping Cream 2 egg yolks 1 packet Madagascar vanilla sugar - ..

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