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Course Creative Pastry Textures
Course Creative Pastry Textures
Coconut Mato
See recipe
Recipes by David Gil
Flan Iota
See recipe
Recipes by David Gil
Cup of Gelled Lavazza Coffee
See recipe
Course Creative Pastry Textures
Strawberry Aspic in Escabeche
See recipe
Course Creative Pastry Textures
Raspberry Leaf
See recipe
Recipes by David Gil
Crispy Ceps and Pine Nut Leaf
See recipe
Course Creative Pastry Textures
Cupcake with Cheese, Honey and Strawberry Ice Cream
See recipe
Recipes by David Gil
Crunchy Carrot Cone
See recipe
Recipes by David Gil
Raspberry Orchids with Pistachios
See recipe
Course Creative Pastry Textures
Mango Cornet with Sorbet and Lime Zest
See recipe
Recipes by David Gil
Lucuma Cornet with a Cocoa Cone
See recipe
Course Creative Pastry Textures
Raspberry Pavlova and Vanilla Ice Cream
See recipe
Recipes by David Gil
Dragon’s Egg
See recipe
Recipes by David Gil
Mini Apple Baguette
See recipe
Course Creative Pastry Textures
Blackcurrant Profiteroles and Churros
See recipe
Course Creative Pastry Textures
Beetroot Tart
See recipe
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Tags
Albufera rice
Alunga chocolate milk couverture
banana puree
cinnamon
citric acid
coconut shells
codium seaweed
cream
cream of tartar
cuttlefish essence (spleen)
dried shitake mushrooms
flour 55
forest strawberries
greek yoghurt
green pistachio nuts
ground clove
iota
kimchi sauce
lard
lean pork meat
monkfish
natural greek yogurt
noisette butter
old style mustard
Pailleté Feuilletine
pork lard
raspberry powder
red bell pepper
red wine
rocoto chili
Rosemary honey
San Marzano tomatoes
Sara/ Maratelli rice
Shimeji
shrimp
siphon of coconut foam
smoked salt
sweet pepper
tarragon
TPT syrup
unflavoured coconut oil
wheat flour
wheat starch
wild strawberries
yuzu juice