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by Antonio Bachour

Antonio Bachour

Cassis Pistachio | Pierre Gagnaire

Postre de Bavaroise de Caramelo, Naranja y Grand Marnier con Cremoso de Chocolate y Romero

If I understand the katakana correctly, from front to back, it's Buschette Marron, Sicilian, and Rouge. I love the colors and clean lines in the marron cake, as well as the colors of the rouge cake. [From Patisserie Plaisir]


Frank Haasnoot

Sarahサラ [Matcha, chestnuts, passion fruit] | Pierre Hermé, Japan

Les recettes de l'Ecole du Grand Chocolat - Tarte Caramure #Valhrona

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