pastry

PASTRY

gelato

GELATO

chocolate

CHOCOLATE

cuisine

CUISINE

coffee

COFFEE

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CROMUFFINS

Recipe by
Josep Pascual

Bicoloured croissant dough tartlet, filled with muffin cake batter.
Decorated with cocoa powder and icing sugar.

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VIOLETA


Recipe by
Pastry Chef Emmanuel Hamon

Custard, Violet  mousse, Berry and violet cremeux, Pistachio biscuit
and Raspberry and white chocolate brittle

English and Francaise

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DOLCENERA

 

Recipe by Pietro Macellaro
Pasticceria Agricola Cilentana
Piaggine, Sa, Italy


Mascarpone mousse (“we use fresh cream, 36% fat, from the Centrale di Salerno and citric acid to obtain a wonderful mascarpone which, once prepared, is usually used in production the following day) and Bronte pistachio bavarese with a mirror glaze.

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