Angyal János

Angyal János

Angyal János
További ötletek tőle: Angyal
Coral Tuile...!!! water...........................80 g oil................................30 g flour.............................10 g coffee extract...........1 drop salt.................................QS food colouring...............QS 1. mix all the ingredients. 2. heat up a non-stick frying pan without oil. 3. pour a table spoon of the mixture into the pan. 4. cook for a few minutes until you don't see the bubbles. 5. remove from the pan and drain on paper towels. #patissier…

Coral Tuile...!!! water...........................80 g oil................................30 g flour.............................10 g coffee extract...........1 drop salt.................................QS food colouring...............QS 1. mix all the ingredients. 2. heat up a non-stick frying pan without oil. 3. pour a table spoon of the mixture into the pan. 4. cook for a few minutes until you don't see the bubbles. 5. remove from the pan and drain on paper towels. #patissier…

panna cotta with raspberry macaron

panna cotta with raspberry macaron

Lime meringue, parfait rosemary, raspberry jelly & lemon icecream. ✅ By - @sergey_rulev ✅  #ChefsOfInstagram @DessertMasters

Lime meringue, parfait rosemary, raspberry jelly & lemon icecream. ✅ By - @sergey_rulev ✅ #ChefsOfInstagram @DessertMasters

Saffron panna cotta with apricot purée, pistachio praline, meringues, berries

Saffron panna cotta with apricot purée, pistachio praline, meringues, berries

Antonio Park plates up #Chefs #Gallery

Antonio Park plates up #Chefs #Gallery

Duck breast Root vegetable purée Yesilova croquette Sea buckthorn

Duck breast Root vegetable purée Yesilova croquette Sea buckthorn

Scallops, Avocado, Jalapeno and Coriander. Plate from @goodfellows_ltd

Scallops, Avocado, Jalapeno and Coriander. Plate from @goodfellows_ltd

Pork, cabbage & Apple.

Pork, cabbage & Apple.

Duck with carrot, huckleberry, and kale by chef Matt Lambert. © Signe Birck - See more at: http://theartofplating.com/editorial/awakening-the-spirit-of-new-zealand-with-matt-lambert-at-the-musket-room/#sthash.OPBepvZv.dpuf

Duck with carrot, huckleberry, and kale by chef Matt Lambert. © Signe Birck - See more at: http://theartofplating.com/editorial/awakening-the-spirit-of-new-zealand-with-matt-lambert-at-the-musket-room/#sthash.OPBepvZv.dpuf

See this Instagram photo by @chefstalk • 4,353 likes

See this Instagram photo by @chefstalk • 4,353 likes