Cake “Chocolate block” for SoGood magazine #sogoodmagazine www.sogoodmagazine.com Very tasty, beautiful textures, amazing Valrhona chocolate… One of m ...
Inside: gingerbread, spiced biscuit, caramel mousse with cinnamon, cremeux apricot-orange, compote orange-dried apricot and honey, spices and Cointrea ...
Dessert the Ball with meringue, strawberries confit, roasted rhubarb, yoghurt foam with cream, raspberry jelly with kappa, crispy chocolate, sponge ca ...
In the composition I tried to combine the three basic geometric shapes: square, circle and triangle. The dessert itself is hidden in the glazed sphere ...
I made these different chocolate bonbons for the New Year’s holidays. Banana-passionfruit ganache, passion fruit confit and nuts in caramel; Ganache r ...
Just came back from Sirha 2017 it was the biggest culinary event from 21st to 25th January 2017 in Lyon, France. The world event for hospitality, cate ...
A year ago I made a few cakes with my silicone moulds for the article in Spanish SoGood pastry magazine. This cake was among them. You can imagine my ...
My new cake Heart ❤️ in this wonderful day! Happy Valentine’s Day? The mould is already available at my website. Also there will be smaller hearts for ...
Some photos from my class in Sweet Obsession, Bangkok, Thailand Bangkok class turned out to be both exciting and challenging experience. High temperat ...
Some photos from my class in Kiev International Culinary Academy, Ukraine Для меня этот курс был особенным. Именно с этой школы началось мое увлечение ...
Some photos from my class in Hangar78, Padua, Italy. Большой честью для меня было получить приглашение на проведение мастер-класса в Италии в школе Ha ...
Some photos from my class in HECTOR J. BRAVO Culinary Arts Academy, April 28-30, Kiev, Ukraine. 28-30 Апреля в Киев состоялся мой мастер-класс с новой ...
