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The best things in life are free. And the best indulgences are mostly the simple ones. Like Fudge Brownies and Vanilla Ice Cream. Made with quality ingredients such as @lukerofficial 58% Misterio Dark Chocolate, 22/24 Natural Cocoa Powder, Dreidoppel Bourbon Vanilla Paste, DGF Glucose Syrup, and DGF Trimoline Invert Sugar Syrup.

Apart from Kouign Amann, my ultimate favorite Bretagne recipe is PALETS BRETONS! Crumbly, thick, and buttery cookies. On its own, paired with ice cream, or crumbled and mixed with melted chocolate --- made with Dreidoppel Vanilla Bourbon Paste. Recipes will be uploaded to our redesigned website and blog. Coming soon this Spring! www.pastryportal.com

Apart from Kouign Amann, my ultimate favorite Bretagne recipe is PALETS BRETONS! Crumbly, thick, and buttery cookies. On its own, paired with ice cream, or crumbled and mixed with melted chocolate --- made with Dreidoppel Vanilla Bourbon Paste. Recipes will be uploaded to our redesigned website and blog. Coming soon this Spring! www.pastryportal.com

At this very moment, this is happening. PISTACHIO CARAMEL MERINGUE --- made with Dreidoppel Pistachio Flavor Paste and Dreidoppel Bourbon Vanilla Paste. PS We also used Schneider Baking Foil | www.pastryportal.com

It may be a winter wonderland outside but this brings warmth to my home --- TARTE SUCRÉ AUX ABRICOTS ET PISTACHES. Products used include Dreidoppel Vanilla Bourbon Paste, DGF Apricot Halves in Light Syrup, and Schneider Tart/Quiche Mold www.pastryportal.com

Create your own serendipity with this Serendipity-inspired Frozen Hot Chocolate. Hot Chocolate base made with @lukerofficial Claro de Luna 37% Milk Chocolate, Casa Luker Natural Cocoa Powder 22/24, and Dreidoppel Vanilla Bourbon Paste. Topped with a delicious Chantilly Cream flavored with Dreidoppel Vanilla Moroni Paste.

Still cold and frigid out but What does one do with leftover Vanilla and Coffee Crème Anglaise? Ice Cream, of course! COFFEE ICE CREAM WITH CHOCOLATE AND ESPRESSO BEAN BITS WITH ESPRESSO TUILE. Products used Dreidoppel Vanilla Bourbon Paste, DGF Coffee Extract Trablit, Luker Maracas Chocolate Covered Espresso Beans, ifiGOURMET 10X Sugar, and Schneider Baking Mat | www.pastryportal.com

Apart from Kouign Amann, my ultimate favorite Bretagne recipe is PALETS BRETONS! Crumbly, thick, and buttery cookies. On its own, paired with ice cream, or crumbled and mixed with melted chocolate --- made with Dreidoppel Vanilla Bourbon Paste. Recipes will be uploaded to our redesigned website and blog. Coming soon this Spring! www.pastryportal.com

Pick your poison. DARK CHOCOLATE CARAMELS made with Casa Luker 70% Arauca Dark Chocolate, DGF Glucose Syrup, and DGF Trimoline Invert Sugar Syrup. Some garnished with Fleur de Sel and the rest with Casa Luker Roasted Cocoa Nibs. www.pastryportal.com

SPEKULATIUS (Cookie Butter) HOT CHOCOLATE STICKS Winter came early this year. Tested some flavor pairings this weekend. First on the list is SPEKULATIUS, a traditional spicy Christmas cookie made with mace, cinnamon, bitter almond, and cloves. In layman's terms, COOKIE BUTTER! We used Casa Luker 54% Sombra Dark Chocolate, Casa Luker Natural Cocoa Powder 22/24, and Dreidoppel Spekulatius Baking Flavor.