Naoshichi parfait and pepper gel
By Janice Wong, pastry chef in Singapore
NAOSHICHI PARFAIT
SMOKED KONATSU CHEESE CAKE
Smoked konatsu cheese mousse and toasted panko
By Janice Wong, pastry chef in Singapore
The winning recipes of the 23th Luxardo Grand Premio
Hirotaka Sakai presents its winning recipes of the 23th Luxardo Grand Premio.
Barchetta and Passione.
The éclair by the pastry chef Kanjiro Mochizuki
This recipe has been presented in occasion of the last edition of Asia Pastry Forum, in Kuala Lumpur.
Paris Mont Blanc. The recipe by Johann Martin
Johann Martin, pastry chef at the Bellouet Conseil in Pasris, presents the Paris Mont Blanc. Chestnut biscuit, chestnut mousse, blackcurrant compote, chestnut cream and milk chocolate mirror glaze.
This recipe has been presented in occasion of the last edition of Asia Pastry Forum, in Kuala Lumpur.
Russian Tale for Silikomart Professional
Lemonade and white chocolate bavarois, sponge cake, Limoncello syrup, red glaze, half candied strawberries with honey
by Pastry Chef and World Pastry Champion Fabrizio Donatone for Silikomart Professional.
Click for recipe