Mont Blanc: Chestnut, My new favourite ingredient

 As I went to Japan in Autumn, and I had a chance to taste many sweet that made from chestnut and it makes me fall in love with this ingredi...

Chocolate, strawberry, tomato and thyme Entremets

Last month, I   attended 3 days Contemporary pastry class which demonstrated by Chef Hans Ovando (Spanish Chocolate Master 2013) at  Pastry ...