David Alves ranked first in the latest edition of Pâtissiers dans le Monde, a project by Jean François Devineau in collaboration with Silikomart.
This dessert consists of almond sablé, vanilla marshmallow and passion fruit and mango pâte de fruit, and almond and vanilla soft biscuit, mango and lime compote, mango gelée and vanilla mousse
The hourglass by David Alves
Lemon basil tart by Antonio Bachour
Antonio Bachour is the author of this celebration of the intriguing fruity aromas included in his book in "Bachour in Color"
by Chiriotti Editori
What Italian Pastry Chefs Are Baking During Quarantine
The recipes by Andrea Valentinetti, Nicola Olivieri, Paolo and Andrea Sacchetti, and Andrea Leali
In Italy, as in many Countries, spring (and the Easter and Passover holidays just passed) generates a variety of seasonal cakes, cookies and breads, but with pasticcerias closed because of the panedmic, baking has returned to the home kitchen big time. So what are Italy’s top pastry maestros turning out as they quarantine a casa? In many instances they’re choosing sweets with personal resonance, culled from family and historic recipes, along with pastries long associated with their regions. Here’s what these noted chefs, who provided the recipes below, are baking now.
Montalbano cake
Cocoa biscuit, hazelnut praliné, salty crumble, chocolate crémeux and hazelnut crunchy
Sicilian cake
Almond Inspiration by Antonio Bachour
Antonio Bachour
"Bachour in Color", Chiriotti Editori
shop chiriottieditori.it
La Floraison: how Malaysia won the World Pastry Cup 2019
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