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Hassane Fellah
  • Casablanca
  • Morocco
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Hassane Fellah added a photo
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February 21
Hassane Fellah commented on Hassane Fellah's photo '07 August 2009 (67)'
its Strawberry Jus, with steamed and sweetened Rhubarb, and vanilla Cream and of course shaved Chocolate. the Strawberry Jus is also abit sweetened as well. cheers People !!
February 21
Bakkerbos commented on Hassane Fellah's photo '07 August 2009 (67)'
Very Nice.. Good dune.. What is this???
February 21
Merry Christmas to EVERY ONE !!
December 19, 2009
Natalie Regoli, CEO left a comment for Hassane Fellah
December 5, 2009
Hassane Fellah and Brandon Keith are now friends
December 3, 2009
Hassane Fellah is now friends with Lilian Scott and JuJu
November 16, 2009
vanessa johnson left a comment for Hassane Fellah
October 21, 2009
Kerry commented on Hassane Fellah's photo '07 August 2009 (67)'
What is this? It looks like something I would like.
October 12, 2009
Hassane Fellah left a comment for vanessa johnson
September 4, 2009
Hassane Fellah and noel zammit are now friends
September 4, 2009
Hassane Fellah and vanessa johnson are now friends
August 29, 2009
Hassane Fellah added a photo
DSC00076
August 14, 2009
Hassane Fellah and kanchan kumar are now friends
July 21, 2009
Hassane Fellah and Mehernosh Khajotia are now friends
July 9, 2009
Hassane Fellah commented on Hassane Fellah's photo 'Pistachoo mud cake 02 (2)'
it taste choco-Pistachio but not really sweet. for people who doesnt like very sweet dessert, i would recommend
July 8, 2009

Profile Information

About me :
Passionate About My Pastry World!!!
I enter competitions :
Never
I consider my specialty to be:
Up To you to Judge !

Hassane Fellah's Photos

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Comment Wall (2 comments)

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At 11:42am on October 21, 2009, vanessa johnson said…
are you still in morocco
At 7:54am on July 7, 2009, Thomas Fuehrer said…
Thanks a lot for that...!!!!!!! that tuile fits really cool on a dessert of mine....!!!
If i may bother you once again.??
The picture with the dark chocolate mousse w. cherrie mousse center,
there is a really cool looking sugarwork on which i have no glou how to make it,even not from proffessional books, may be you can explain that better than a 80 euro book i bought... :-/

Thanks lots
tom
 
 

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