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The Chicago Restaurant Pastry Competition

Blackberry, Chocolate, Cocoa, Rose, Vanilla, Coconut, Gelatin Base

Recipe by Tyler AtwellExecutive Pastry Chef, Boulud Sud/Bar Boulud, New York, NY   Chocolate-Rose Flexi Ganache 0.09 oz/2.5 g gelatin sheets0.7...

Hazelnut Gelato, Dark Chocolate Cream, Chocolate Soil, Pistachio Cake, Blood Orange Jel

  Recipe by Kei HasegawaPastry Chef, Matsuhisa, Beverly Hills, CA       Hazelnut Gelato 30.15 oz/855 g milk8.4 oz/240 g...

Tropical Cacao

Chocolate, Coconut, Banana, NibsRecipe by Evan SheridanExecutive Pastry Chef, The Umstead Hotel and Spa, Cary, NC   Coconut Chocolate Cream 11.46...

Deden Putra for The Gelato Mystery Challenge Chicago Restaurant Pastry Competition 2015

Recipe by Deden PutraExecutive Pastry Chef, The Peninsula, New York, NY   Chocolate Mousse 7 oz/199 g deZaan Sensation 723 sheets...

The Chicago Restaurant Pastry Competition

Season 4: Freaks of the IndustryCredit Jimmy and Julie MacMillan as Executive Producers     presentsThe Chicago Restaurant Pastry CompetitionSeason 4:...
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