Last week I attended Pierre Herme's culinary master class during the world gourmet summit. He taught us 2 desserts. First one was called Révélation ~ tomato puff pastry, tomato and strawberry compote, mascarpone olive oil cream and pieces of dried olive 
Next was the Tarte Mogador ~ sugar dough tart shell filled with milk chocolate and passion fruit ganache, roasted pineapple, flourless chocolate cake.
Next was the Tarte Mogador ~ sugar dough tart shell filled with milk chocolate and passion fruit ganache, roasted pineapple, flourless chocolate cake.
1 comment:
Eliz, The names of these 2 recipes sound fancy and interesting...do they taste good? ( especially the one with tomatoes...) If its worth making and taste good, can you share the recipe with me? :p
Cheers Cherry
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