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A famous pastry chef taught me this trick. Perfect dessert, no baking! Ingredients biscuits: 300 g (11 oz) Nutella: 150 g (5.3 oz) butter: 150 g (5.3 oz) milk: 40 ml (1.4 fl oz) whipping cream: 300 ml (10 fl oz) powdered sugar: 100 g (3.5 oz) coconut flakes: 100 g (3.5 oz) bananas: 2 pc whipped cream: 30 g (1.1 oz) dark chocolate: 200 g (7.1 oz) wafers rolls with cream: 300 g (11 oz) Additionally milk: 200 ml (6.8 fl oz) instant coffee: 10 g (0.4 oz) brown sugar: 20 g (0.7 oz) vanilla essence: 1
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A chocolate tart as luxurious as it looks 🍫✨— crafted at Bistro Barberet & Bakery in Lancaster, PA @bistrobarberetandbakery, where Chef Cédric Barberet @cedricbarberet brings French artistry to every bite. Chef Cédric Barberet is featured in the Profile Section of Pastry Arts Magazine, Issue 20. His story celebrates tradition with a modern twist. Subscribe through the link in bio to unlock this issue—and all past issues! 👆 . . . #pastryart #pastrychef #chef #pastry #pastrychefs #pastrychefsofi
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