May 25, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Chilly Buche de Noel

Chilly Buche de Noel by Mario Bacherini. Photograph by Battman.

Almond daquoise, coconut gelato, strawberry sorbet, white chocolate spray and strawberry glaze by Mario Bacherini, Pastry Chef/Technician of Paris Gourmet in Carlstadt, NJ.

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Apple Pie Moonshine Jelly, Alunga Ice Cream, Cinnamon Crumble

Apple Pie Moonshine Jelly, Alunga Ice Cream, Cinnamon Crumble by Lisa Romain Lenoir.

Alunga milk chocolate ice cream, apple pie moonshine jelly, cinnamon crumble, moonshine gel and caramelized apples by Romain Lenoir, Executive Pastry Chef of Intercontinental Hotel in Los Angeles, CA.

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You’re Killing Me S’Mores

You’re Killing Me S’Mores by Lisa Bonjour.

Dark chocolate cremeux, marshmallow, graham crumble, graham milk and graham ice cream by Lisa Bonjour, Executive Pastry Chef of mk in Chicago, IL.

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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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