Explore MK Pastry Arts's board "Plated Desserts Modern" on Pinterest. | See more about Pastries, Fine dining and Restaurant.
Elevate your plated desserts with a one-on-one Masterclass led by experienced pastry chef Ilaria Marzullo. Discover the art of plating techniques, flavor balancing, and texture combinations to create stunning and delicious desserts. Perfect for pastry chefs, culinary students, and food industry professionals
Welcome to The Dessert Lab, the first platform dedicated to plated desserts. Here, we provide a space where talented pastry chefs can come together to exchange ideas, techniques, and inspiration. Our goal is to equip you with all the tools necessary for creating your next dessert and to push the boundaries of pastry craft, encouraging each other to create amazing desserts. Whether you are an expert pastry chef or just starting out, you'll find a supportive and creative environment to enhance your skills and showcase your creativity.
Welcome to The Dessert Lab, the first platform dedicated to plated desserts. Here, we provide a space where talented pastry chefs can come together to exchange ideas, techniques, and inspiration. Our goal is to equip you with all the tools necessary for creating your next dessert and to push the boundaries of pastry craft, encouraging each other to create amazing desserts. Whether you are an expert pastry chef or just starting out, you'll find a supportive and creative environment to enhance your skills and showcase your creativity.
Elevate your dessert game with Ilaria Marzullo pastry chef consultant, a plated desserts specialist. Ilaria offers bespoke plated desserts that are not only delicious but also visually stunning. Let me help you create an unforgettable dessert experience with my personalized service and expertise. Contact me today to learn more about my plated desserts and how we can take your dessert game to the next level!
My blog has been neglected. Trust me, it makes me feel both sad and guilty. The truth is that I haven't been doing anything fun outide of s...
Alex Bond's apple and hay recipe combines a granita, hay custard, burnt sugar tuile and apple compote to create a beautiful, minimal dessert.
I’ve talked about plated desserts before, and how I think...take a look
Whole lotta stuff happening all at once here lately; we’re two weeks away from wrapping work on the project I’m on at work currently so the hours are a little intense. I’m working…
This enchanting white chocolate cremeux is caramelized to perfection, twist lightly to add a dynamic delight to your dessert platter. Pair with strawberry fruit glass and strawberry flavored Culinary Crystals.
„5 to 12" 🕰️ Eve Dessert Plate wild berries - mascarpone cream - lotus chrumbles ... and a lot of piping skills To enjoy @hotel.artos.interlaken created by @dives_josh and @zoeeee._07 ::::::::::::::::::::: #newyearseve #newyearsevedessert #amazingdesserts #inspiringart #instafood #pastrychef #swisschocolate #crazyskills #pastryskills #artofplating #artonplate #cakestagram #instayummi #professionalchefs #gourmetartistry #painting food #pastryelite #kitchenskills #professionalchef #passionfood #pastryart #platingdessert #decoratingideas #enjoyfood #creatuscreare #satisfying #satisfyingvideos
Stunning “White #Chocolate & Black #Truffle” plated #dessert by Pastry Chef Gamasan of #VillaTaverna made with Valrhona OPALYS 33% Pearls!❄️
Strawberry mousse, strawberry ganache, white chocolate powder, meringue shards, vanilla sable Plated desserts is something I really really love to do. It's like putting edible art onto a plate, and you can be creative with it. Most importantly, you control what is going to be on that plate (i.e ingredients, flavor profile, design, etc). I decided…
Good quality chocolate, used for cakes, biscuits and granola.
This is the Aero chocolate taken to the next level. It has the same airiness but with high-quality chocolate and enhanced hazelnut flavour.
(N°48, p 112) financier • praliné
This dessert from Andy Beynon pairs rich white chocolate and pistachio with a light cherry sorbet. It’s finished with fresh cherry and mint, crushed pistachios and an elegant tuile.
