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«Entremet class for next year. 4 P's in a pod Pistachio Breton, Pumpkin seed praline, Pear gelee, Peruvian dark chocolate mousse #letthemeatcake…»

«Entremet class for next year. 4 P's in a pod Pistachio Breton, Pumpkin seed praline, Pear gelee, Peruvian dark chocolate mousse #letthemeatcake…»

Entremet Verveine-Orgeat, Fleur d'Oranger et Fraise | Natalie Eng | Pâtisserie & Food Photography

Entremet Verveine-Orgeat, Fleur d'Oranger et Fraise | Natalie Eng | Pâtisserie & Food Photography

Tarta de Chocolate y Maracuya. Trabajo de los alumnos en la Casa-Escuela de Pastelería dirigidos por la Pastry Chef Maria Selyanina.  Chocolate & Passion Fruit Cake. Practical works of students in the House-Pastry Lab. Coached by  Pastry Chef Maria Selyanina.  Nosotros ponemos el camino, Tu pones el límite. We put the way, You put the limit.  House-Pastry Lab & Atelier Gourmand. www.mariaselyanina.es (+34) 931224646 @maria_selyanina Barcelona - Spain  http://instagram.com/p/rhI6_jIHVy/

Tarta de Chocolate y Maracuya. Trabajo de los alumnos en la Casa-Escuela de Pastelería dirigidos por la Pastry Chef Maria Selyanina. Chocolate & Passion Fruit Cake. Practical works of students in the House-Pastry Lab. Coached by Pastry Chef Maria Selyanina. Nosotros ponemos el camino, Tu pones el límite. We put the way, You put the limit. House-Pastry Lab & Atelier Gourmand. www.mariaselyanina.es (+34) 931224646 @maria_selyanina Barcelona - Spain http://instagram.com/p/rhI6_jIHVy/

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