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Pistachio, Ivoire Mousse, berries jelly , opalys feuilletine  #entremet @stregisbalharbour #bachoursimplybeautiful #bachour #theartofplating #chefstalk #chefsofinstagram #gastroart | by Pastry Chef Antonio Bachour

Pistachio, Ivoire Mousse, berries jelly , opalys feuilletine #entremet @stregisbalharbour #bachoursimplybeautiful #bachour #theartofplating #chefstalk #chefsofinstagram #gastroart | by Pastry Chef Antonio Bachour

Creme Brulee, Berries, Rhubarb Meringue, Raspberry Foam, Rhubarb Sorbet by Pastry Chef Antonio Bachour

Creme Brulee, Berries, Rhubarb Meringue, Raspberry Foam, Rhubarb Sorbet by Pastry Chef Antonio Bachour

Hazelnut Dacquiose, Chocolate Mousse, Chocolate Cremeux , Passion Fruit Jelly, Coconut Sorbet, Passion Fruit Cremeux, Coconut Meringue #theartofplating #chefstalk by Pastry Chef Antonio Bachour, via Flickr

Hazelnut Dacquiose, Chocolate Mousse, Chocolate Cremeux , Passion Fruit Jelly, Coconut Sorbet, Passion Fruit Cremeux, Coconut Meringue #theartofplating #chefstalk by Pastry Chef Antonio Bachour, via Flickr

Hazelnut Praline and Guanduja Petit Gateaux for my hands on class @sweetobsession Bangkok #bachour #valrhona | by Pastry Chef Antonio Bachour

Hazelnut Praline and Guanduja Petit Gateaux for my hands on class Kristynne Pepe Bangkok

tarte aux pommes revisitée

raids pâtisseries

Eddie Benghanem - Gordon Ramsay au Trianon Palace - Tarte aux pommes revue et…

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