Plate dessert

Tarte Bourdaloue is a classic French Tart made with pear and frangipane. It’s buttery, it’s rich, it’s warm, it’s comforting, it’s sweet, it’s crunchy..basically everything your sweet heart desires..and more. You know a dessert is good when it can withstand the test of two centuries!

This young man is a sweet genius in the kitchen! His creations open the door to new culinary experiences, but with such respect and care for the single ingredients that besides its spectacular visual effect, the result tastes as comforting as your favourite cake. Benjamin Donath is the Grand Hyatt

It's been a sunny season of eating fresh fruit and a lot of simple cooking. Earlier this summer I really wanted to create a different lemon tart, but still very familiar. I love a delicate & tangy lemon curd with an extra buttery tart base, a classic for a reason. It's com

What could be better for a summers day dessert, than this parfait recipe from Mark Dodson which serves a mango parfait with coconut sorbet

Savor the essence of homemade Lemon Meringue Pie in bite-sized delights! Key ingredients include buttery pie crust, fresh lemon juice, zesty lemon zest, creamy egg yolks, and fluffy meringue, creating a perfect blend for any occasion.

Weeks 5-7 of Intermediate Pâtisserie at Le Cordon Bleu. Entremet roulade, Alhambra cake, pistachio entremet, gumpaste and plated desserts.

Quail Roulad with Beets and Smoked Apple by Cara Davis