Pierre Wynants & Lionel Rigolet-Belgium

Smooth Madagascar vanilla fresh cream on a layer of caramel, with pineapple and exotic black Samba tea, enrobed with intense dark chocolate. “Reminiscences of the Caribbean and my childhood linger on to this day. So...

Christophe Adam-France

A smooth praliné made with Californian almonds, set on a crumble of caramelised coconut nibs from Bali and covered in creamy milk chocolate. “The power of the chocolate, the softness of the praliné, the freshness...

Oriol Balaguer- Spain

Crispy praliné with popping sugar on a layer of fresh fruit coulis made from yuzu, an Asian citrus fruit, covered in intense dark chocolate. “The inspiration has been the magical “mascletà” fireworks event held during...

Peter Goossens- Belgium

Smooth vanilla ganache with Japanese Matcha tea on a fresh gel of tonic, covered in intense dark chocolate. “The flavor and aroma of fresh lemon have always fascinated me. Lemon gives a fresh, clean feeling,...

Pastry Chef, Jackson Family Wines, Santa Rosa, CA

A proud Texan, Robert Nieto earned his cooking and baking certificate from Del Mar Community College in Corpus Christi. He began his career as a line cook at Corpus Christi Country Club, but quickly...

Arabelle Meirlaen- Belgium

Beneath a shell of smooth milk chocolate lies an intense coffee buttercream and rich praliné with Szechuan pepper and crispy “feuilletine” or Breton waffles. “I have fond memories of frappé iced coffee made with fresh...

NICK MALGIERI

French Lemon Meringue Tart (Tarte Au Citron Meringuée) Ingredients and Method :   One blind-baked 10-inch tart crust made from Sweet Pastry Dough (see below), fully baked LEMON CREAM 1 cup whole milk 1/3 cup sugar 2 tablespoons cornstarch 1/4 cup lemon...

Chef Jacquy Pfeiffer

Chef Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art...

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