pastry

PASTRY

gelato

GELATO

chocolate

CHOCOLATE

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CUISINE

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COFFEE

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Pasticceria Internazionale World Wide Edition

CHOCOLATE H20

CHOCOLATE H20

Recipe by
Pastry Chef Janice Wong
Chef-owner of 2am:dessertbar (21a Lorong Liput, Holland Village, Singapore)
and recipient of Asia’s Best Pastry Chef for two consecutive years (2013 and 2014)

 

NATIONAL BIRD OF INDIA. SCULPTING A PEACOCK IN SUGAR PASTE

Recipe and How To
by Anthony Pena
ICES CMSA/Approved Instructor
New York

The peacock is a possessor of some of the most admired human characteristics, and is a "symbol of integrity, Royalty, Glory and the beauty we can achieve when we endeavor to show vibrant colors such as blue and green's.

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.

PRALINE WITH ZIBIBBO FROM PANTELLERIA

Antonio Le Rose, a renowned chocolatier from Genova (Italy), measures himself with recipes of fragranced pralineswhich unite chocolate with the scents and flavours of the Italian straw wine Zibibbo.
Click for the recipe

 

Tropical Cacao


Chocolate, Coconut, Banana, Nibs
Recipe by Evan Sheridan
Executive Pastry Chef, The Umstead Hotel and Spa, Cary, NC