Hi everyone 👋
I arrived late to the pastry world — I actually dropped out of Engineering to chase flavors and creativity. Now I work in a demanding hospitality business up in the Alps, often without a pastry team, just me, my ideas, and the plate in front of me no matter how many guests I have.
My work is humble but full of taste, and I put everything I have into each dessert. I don’t have a studio or perfect picture/video setup (most of my content is shot quickly during service), but I believe the desserts speak for themselves.
I’m here to share my creations, connect with other pastry lovers, and hopefully inspire and be inspired.
Btw, the chocolate creme is made with 64% Manjari chocolate and infuse with Malt powder. And then dipped into 1 layer of Ivoire white choco, then 1 layer of Manjari and then handdrawn with Caramelia Choco as well as the dear seal (stamp on choco). It's paired with caramelized banana (brûlée) and Passion-Banana ice cream. Passion gel points and banana mousse. A simple tuile and pecans.
Hope you guys like it! My guests and I for sure do 😁
by Chatastamp
3 Comments
I don’t know if it’s permitted but anyone that enjoyed my dessert can check more at @alpinachamapastry IG or tk 🤗
Ooo very fancy!! Well done👏👏
I think the plating can be finessed (there are too many elements on the plate imo, my eyes don’t know where to look) but that dessert looks spectacular! The addition of malt is genius and most likely takes this from a good dessert to a REALLY good and interesting one. Well done!