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초콜릿 머랭 무스

초콜릿 머랭 무스

Concorde Cake: Chocolate mousse and meringue cake. Love how awesome this cake looks!

Concorde Cake: Chocolate mousse and meringue cake. Love how awesome this cake looks!

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Quelle: www.design-dautore.com/ bei fb: https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-ash4/421679_461849920521737_1399729974_n.jpg

Gateaux Concorde with chocolate meringue and dark chocolate mousse

Recipe Gateaux Concorde

Gateaux Concorde with chocolate meringue and dark chocolate mousse

Pâtisserie Café Pouchkine Paris

Pâtisserie Café Pouchkine Paris

Teeny Tiny Rainbow Cakes - I think I will do these for Amelia's belated birthday party!

Teeny Tiny Rainbow Cakes

Teeny Tiny Rainbow Cakes - I think I will do these for Amelia's belated birthday party!

Pierre Hermé's Carrément Chocolat | Zen Can Cook - replace 1/3 cup flour with gluten-free option

Pierre Hermé's Carrément Chocolat | Zen Can Cook - replace 1/3 cup flour with gluten-free option

Yum from Le Notre Paris

Yum from Le Notre Paris

...Filosofía de Sabor...: Torta Concorde revisitada

...Filosofía de Sabor...: Torta Concorde revisitada

Concorde Praliné | Hazlenut cocoa meringue, chocolate guimauave, dark chocolate praline mousse, and chocolate chantilly | Ganache Patisserie

Concorde Praliné | Hazlenut cocoa meringue, chocolate guimauave, dark chocolate praline mousse, and chocolate chantilly | Ganache Patisserie

Bolo Kit Kat com cobertura de morangos feito pela Nena Chocolates. Yes, please!

Bolo de Kit Kat para a festa de noivado

Bolo Kit Kat com cobertura de morangos feito pela Nena Chocolates. Yes, please!

Healthy replacements for cupcake recipes!

Healthy replacements for cupcake recipes!

glaçage mirroir: 75g water 150g caster sugar 150g glucose syrup 100g sweet condensed milk 70g masse gelatine (soak 10g gelatine leaves into cold water then weight the soaked gelatine leaves and make up to 70g with the soaking water) and 150 g dark choc.

glaçage mirroir: 75g water 150g caster sugar 150g glucose syrup 100g sweet condensed milk 70g masse gelatine (soak 10g gelatine leaves into cold water then weight the soaked gelatine leaves and make up to 70g with the soaking water) and 150 g dark choc.

브라우니 비스킷 프랄린 느와제트 케이크

브라우니 비스킷 프랄린 느와제트 케이크

Learn how to make your own gum paste bow to use on fancy cakes.

Learn how to make your own gum paste bow to use on fancy cakes.

Strawberry Heart Pie - Sweetfinders

DIY Projects for Valentine’s Day

Strawberry Heart Pie - Sweetfinders