chocolate ricotta cheese cake

chocolate ricotta cheese cake

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.

C'est ma fournée !: Ma 100ème recette ! La pâte de pistache (Pierre Hermé)

C'est ma fournée !: Ma 100ème recette ! La pâte de pistache (Pierre Hermé)

Mon petit bistrot: Cioccolato

Mon petit bistrot: Cioccolato

Le fabuleux gâteau au chocolat de Suzy (Pierre Hermé)

Gâteau au chocolat Suzy de Pierre Hermé

Le fabuleux gâteau au chocolat de Suzy (Pierre Hermé)

Macaron al la Pierre Hermes...these are just the best...I must learn how to create these little gems

Macaron al la Pierre Hermes...these are just the best...I must learn how to create these little gems

TARTE AU CITRON MERINGUEE DE PIERRE HERME

TARTE AU CITRON MERINGUEE DE PIERRE HERME

Chocolate Sable 2-from CHocolate Desserts by Pierre Herme, written by Dorie Greenspan

Chocolate Sable 2-from CHocolate Desserts by Pierre Herme, written by Dorie Greenspan

The Prettiest Cake I've Made - Ispahan

The Prettiest Cake I’ve Made – Ispahan

The Prettiest Cake I've Made - Ispahan

Pierre Hermes coconut banana cake

Pierre Hermes coconut banana cake

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