Cocoa biscuit, hazelnut praliné, salty crumble, chocolate crémeux and hazelnut crunchy
Sicilian cake

 

Antonio Bachour
"Bachour in Color", Chiriotti Editori
shop chiriottieditori.it

Coconut Granite, Exotic Cream, Mango Cube, Coconut Streusel, Streusel Base, Exotic Meringue and Almond Dacquoise
by chef Patrick Siau, chef Tan Wei Loon, chef Otto Tay and chef Loi Ming Ai 

Naoshichi parfait and pepper gel
By Janice Wong, pastry chef in Singapore

Smoked konatsu cheese mousse and toasted panko
By Janice Wong, pastry chef in Singapore

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