When Pierre Herme met Louis-Marie de Castelbajac, the result is the height of the two personalities artistic and perfectionist. Under the bark of almond paste hiding three layers of chocolate biscuit, each supported by a ganache sprinkled with fleur de sel.
Four shells of dark chocolate macaroons in a Parisian way a chocolate zabaglione cream and a vanilla-tonka bean to die for. Not to mention the raspberry jelly to the tip and the tangy biscuit chocolate spoon for soft ... It has everything you need!
This winter, the Paris-Brest starred. To enjoy this unavoidable even on Christmas Eve, just fall for the creation of Christopher Roussel. The pastry chef from La Baulehas spared neither creamy praline or cabbage for its mellow dessert playful and
decadent.
Hidden beneath the glitter, a meringue, a cookie with raspberry cream and chocolate. The caramel awakes the taste like a magic wand ...A result that will delight the little and big girls..
To face the frosts of December, Ladurée put on a collection of Christmas under the sun sign. With its biscuit topped with coconut cream and orange-passion fruit compote exotic, this will warm all tastes.
The dessert Lenôtre ice version. Mixture of cassis and cherry sorbet and vanilla ice cream on a French meringue like a Vacherin, it should not have time to melt.
Outlets on www.lenotre.fr.
A stroke of the heart where all the flavors and textures meet: dark chocolate zabaglione, creme brulee, vanilla cream, cocoa and biscuit caramelized hazelnuts. Great art to share with a spoon.
Lesecq Camille, the young pastry chef at Le Meurice, play larger than nature. In his dessert, chocolate comes in cream and moss that hides chips horns of candied lemon. A delightful taste.
Via:http://madame.lefigaro.fr/art-de-vivre/paye-ta-buche-161210-112280?page=0
Hummmm.... each of them look amazing and making me so hungry... can't wait to start my dessert...
Bon appétit à tous
