Hirotaka Sakai presents its winning recipes of the 23th Luxardo Grand Premio.
Barchetta and Passione.

This recipe has been presented in occasion of the last edition of Asia Pastry Forum, in Kuala Lumpur.

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.

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

Diego Lozano
Escola de Confeitaria
Sao Paulo, Brazil
www.escoladeconfeitaria.com.br

Ladurée Paris presents
Strawberry mascarpone tart
Dessert

Discover the recipe