Feb 13, 2016 Last Updated 12:53 AM, Feb 14, 2016
 
 

Fro-Zen

Fro-Zen by Mario Bacherini.

Vanilla beans gelato, cherry sorbet, pistachio sponge, sablè cookie dough and white chocolate spray by Mario Bacherini, Pastry Chef/Technician of Paris Gourmet in Carlstadt, NJ.

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Tangerine Creamsicle

Tangerine Creamsicle by Megan Potthoff.

Citrus cake, semifreddo, coconut crumble and honey tangerine sauce by Megan Potthoff, Pastry Chef of WP24 by Wolfgang Puck in Los Angeles, CA.

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Frozen Vanilla Parfait

Frozen Vanilla Parfait by Belinda Leong.

Frozen vanilla parfait, frozen yogurt granité, passion fruit curd, poached rhubarb, rhubarb-raspberry gelee, passion fruit curd and whipped cream disk by Belinda Leong, Pastry Chef/Co-Owner of b. patisserie in San Francisco, CA.

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Pineapple Seared with Thyme with Tapioca Parfait Wrapped in Pineapple Gelée and Coconut Sorbet

Pineapple Seared with Thyme with Tapioca Parfait Wrapped in Pineapple Gelée and Coconut Sorbet by François Payard.

"François Payard, Owner, François Payard Bakery & François Payard Patisserie in New York and Las Vegas, shares his Pineapple Seared with Thyme with Tapioca Parfait Wrapped in Pineapple Gelée and Coconut Sorbet recipe in the DessertProfessional.com Dessert Trio column."

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