Strawberries + Balsamic

Balsamic & Strawberries a perfect combination!

Tart + Acid + Sweet + Juicy 

Great Great Products

A great option when it comes to cook for Vegans!

Balsamic Gelatine Recipe:

500 grams Balsamic Vinegar (Good Quality)

300 grams Sugar.

25 grams Sosa Vegetable Gelatine

Fresh Strawberries 

+藍帶國際廚藝餐旅學院 +LeCordonBleuMadrid  +SosaIngredients 

Peanut Butter

Peanut Butter Cremeux

Cremeux

+Cordonbleu* +藍帶國際廚藝餐旅學院 

Cremeux

 Valrhona %33 Tanariva Chocolate Cremeux 

Pineapple Fluid Gel / Mango Fluid Gel / Passion Espuma

Chocolate Sea Salt Streusel

Cremeux

Chocolate Sea Salt Streusel Recipe:                  

• 115 Grs Cold Butter.
• 100 Grs Sugar.
• 175 Grs Flour.
• 50 Grs Cocoa Powder.
• 3 Grs Sea Salt.

+Le Cordon Bleu Australia +Pastry Delights +Dessert Esoteric magazine +Valrhona France  +ValrhonaUSA NorthAmerica 

Chocolate Entremet

Chocolate Sponge / Chocolate Ganache / Chocolate Mousse

 Chocolate Glaze Recipe:

290 grs Water.                    .240 grs Cream.

360 grs Sugar.                    .13 grs Gelatin.

120 grs Cocoa Powder.       

+Chocolate  +LeCordonBlu +Food Republic +Foodspotting +ValrhonaUSA NorthAmerica 

Red Velvet

A true American Classic Dessert

just platted a little different!

Raspberry Espuma / Salted White Chocolate Sorbet / Red Velvet / Cream Cheese Icing / Raspberry Gelee

+Food Network +LeCordonBlu  +redvelvetcake

Petit Fours

Trufles

Coffee, Almond and kikos (fry corn) Chocolate Reine De Saba

peach roll up!

Reine de Saba Recipe:                              

• 200 grams Egg whites.
• 200 grams Almond Flour.
• 200 grams Sugar.
• 200 grams 66% Guanaja Valrhona Chocolate Melted 
• 
  
• +ValrhonaUSA NorthAmerica 
  

+Pastry Delights  +Chocolate

Tiramisu

Probably in my top 3 desserts 

that always liked and go crazy about it

and probably for the same reason didnt want to make a remake of it until now!!!

and it live up to the expectation!!!! 

Coffee Mascarpone Cream / Chocolate Sponge / Cocoa Nibs / Kalhua Syrup / Coffee Lactee +ValrhonaUSA NorthAmerica Cremeux /

+Valrhona cocoa powder  / Coffee Gelee

+Chocolate    +Tiramisu +Tiramisu Entre Libros 

+Pastry Delights +SoGoodMake +MilkChocolate 

Kalhua Gelee Recipe:

• 200 grams Simple Syrup
• 50 grams Kahlua
• 2 silver Gelatin Sheets

+Kahlua Salou 

Carpaccio Dessert? can this be done Sweet???

Dry Hibiscus Flowers

Tart, Sweet, Aromatic just Amazing ingredient!

+hibiscus

Hibiscus infused Pineapple Carpaccio

Caramelized Brioche / Coconut Sorbet / Jamaica Water Shoot

+Food Network 

+Food Republic 

+PINEAPPLE 

+Le Cordon Bleu Japan 

+Le Cordon Bleu Australia 

+LeCordonBleuMadrid 

+LeCordonBlu 

Coconut Sorbet Recipe:

6 cans of coconut milk 

1kilo of 30' Baume Syrup

300 grams of Malibu coconut Rum

Once Your Syrup in cold!
Mix all ingredients at room temperature

And spin in the ice cream machine!

+Coconut Health

Another Classic

Picture taken when  i was still at Culinary School!

one of my hands on practice

funny how much i have change my Style!!! but my foundation is french pastry!

it is elegant but to my taste a little arrogant (meaning adding Latter A) of my initial A Angel!

+LeCordon Bleu 

+Ottawa Citizen  +Le Cordon Bleu Australia +LeCordonBleuMadrid

Valrhona Seminar

+Miami Herald 

+Miami Culinary Tours 

Valrhona Hands on Seminar

Opalys & Dulcey

Back in September in Miami

with a hand pick selection of very talented pastry chefs

of south Florida.

Valrhona Corporate Pastry Chef 

Sarah Kosikowski, Restaurant Chef of Fontain Blu Russel Karath, Zuma Pastry Chef Natalia

Daniel Boluod Bistro Pastry Chef

+Valrhona cocoa powder 

+ValrhonaUSA NorthAmerica 

+OpenTable 

+Carrot Cake 

+Food Revolution Community 

+Food Network  +Food Republic 

+Chocolate  +OpenTable  +pascal michel cherance 

+Chefwear USA 

Valrhona Corporate Pastry Chef 

Sarah Kosikowski

+Sarah Kosikowski 

Pineapple / Brown Butter / Orange

Pineapple Lemon Cream Raviolis

Brown Butter Cake

Orange Ginge Tuile!

(Limoncello Sorbet Not in the Pic) Sorry

Ginger Orange Tuile Recipe:

• 200 grs Sugar.
• 50 grs Flour.
• 7 grs Ginger Powder.
• 75 grs Orange Juice (Fresh)
• 75 grs Butter.

A Classic Sacher (Chocolate + Raspberry)

Platted My Way!

Violet Meringue Recipe:

Swiss Meringue

200 grams Egg Whites

380 grams Sugar

40 grams Azuleta Texturas (Violet Sugar)

10 grams Azuleta for Sprinkle on top of the meringue

in a double boil mix sugar and egg white until the sugar dissolve

after the sugar dissolve transfer to a mixer and mix until the meringue 

gets room temperature then add the azuleta 

and pipe it into a sheet pan and bake at 180f until firm!

Almond-Raspberry Sauce

Azuleta Meringue

Raspberry Espuma

Hazelnut Banana match made in heaven!

Hazelnut Custard / Banana Cake / Chocolate+Praline Cremeux

Passion Fruit Foam Recipe:

• 600 grams Passion Fruit Puree (Boiron)
• 150 grams Sugar
• 8 grams Xanthan Gum
• 8 grams VersaWhip 600K
  
  
  
  +

Faux Truffle au Coffee and Argan Oil

A Really interesting conbination

+Coffee  and +Argan Oil 

in perfect Harmony!

   

Faux Truffle au Coffee and Argan Oil

Celebrity Chef Bruno Oteiza at Atlantis Paradise Island, Bahamas

Cooking with Celebrity Chef Bruno Oteiza at Atlantis Hotel - Bahamas

+bruno otaiza
+Mexico Con Opinión Mexico 

Cooking with Celebrity Chef Bruno Oteiza at Atlantis Bahamas

www.atlantis.com

+Atlantis Resort 

Chef Bruno Oteiza of

Biko Restaurant #31 Michelin Guide 

best restaurants in the World!

+Bruno Oteiza 

Mango Foie Grass Raviolis

Lobster  Guacamole / Pichincha / Sea Asparagus

Micro Greens and Flowers

By @the chefs garden +Farmer Lee Jones 

Sea Bass / Amaranth Soil

Me Platting

Chef Bruno Otaiza

Green Tomatillo Steriphications

Coconut Soup / Mango / Lemon Butter Ice Cream (Not in the pic)

Petit Fours

Cooking with Celebrity Chef Bruno Oteiza at Atlantis Bahamas

Jaleo Rest (Mexico) Chef Pedro Rodriguez

Chef Bruno Oteiza of

Biko Restaurant #31 Michelin Guide 

best restaurants in the World!