TailorTang:
Matcha Chestnut Pound Cake
TailorTang:
Matcha Chestnut Cakeroll
TailorTang:
Canelé de Bordeaux
Daniel Krieger Photography:
From a shoot for the upcoming Dominique Ansel Kitchen, this a triple decker Paris Brest - a French classic made with hazelnut mousseline and caramelized hazelnuts with caramel glaze and gold leaf.
Amanda- yang:
蜂蜜肉桂捲
LynnInSingapore:
framboisier
Pastry Chef Antonio Bachour:
blueberry and Mascarpone Tart for my class at @savourschool #savourschool #chefsroll #Bachour #bachourchocolate #bachourchocolatebook #bachoursimplybeautiful #chocolate #theartofplating #chefstalk #chefsofinstagram #gastroart #antoniobachour #bachour1234
TailorTang:
Fig berry eclair
Pastry Chef Antonio Bachour:
Chocolate Choux for my class at @savourschool #chefsroll #Bachour #bachourchocolate #bachourchocolatebook #bachoursimplybeautiful #chocolate #theartofplating #chefstalk #chefsofinstagram #gastroart #antoniobachour #bachour1234
_TobyB_:
Layers of crisp, caramelized puff pastry, rose mascarpone cream, raspberries and litchis. The Millefeuille Ispahan is one of the delectable creations French pastry chef Pierre Hermé introduces in his new Autumn-Winter 2015 menu, available at the top floor
KatherineWu:
Chocolate passionfruit tart
Paris Breakfast:
Easter Pierre Hermé
honey drizzle:
Ispahan macarons
honey drizzle:
Matcha pineapple tarts
