Meinhart Patissier

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Meinhart Patissier
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Hydrocolloids are substances that thicken or gel in conjunction with water. They certainly aren't the end all of molecular gastronomy, but they are a reasonable place to start

Hydrocolloids are substances that thicken or gel in conjunction with water. They certainly aren't the end all of molecular gastronomy, but they are a reasonable place to start

Molecular Gastronomy Infographic on Behance

Molecular Gastronomy is the practice of combining experimental chemistry with the culinary arts to alter the properties of liquid and solid food. This information graphic contains explanations and applications of various methods of preparing food by unus…

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Proving again that not everything has to be glazed to be beautiful. Thank you for sharing your work Pink Jasmine Flower Tart 🌸🌸🌸 Jasmin Ganache。 Exotique Confit。Jasmin Mousse。Pineapple Marmelade 。 Pâte à sucré

Instagram Repost, Fancy Desserts, French Pastries, Plated Desserts, Rice Cakes, Everyday Food, Food Design, Amazing Cakes, Finger Foods, Recipes, Montages, Petit Fours, Sweet Treats, Kitchens, Choux Pastry, Cake Wedding, Nun, Everything, Marvel, Fotografie, Appetizers, Desserts