Thursday, December 9, 2010

Behind the Scenes, The Elements of Dessert Pt. 3

This week we are shooting entremets, cocktail desserts (passed-around desserts) and a few confections. Next week we wrap up with mignardises. Hard work but so worth it. Go here to see even more photos.


  1. Bravo, muy originales, Francisco

  2. Can't wait to get your new book. I've already talked 2 of my work mates into getting it....and they don't even read english very well.

  3. They look excellent, but I'm amazed you've found the time to shoot photos around the Thanksgiving-Christmas period.

    My hat's off to you you.

    I'd love to know how you created the spiky balls in the last bunch of photos- i'm working on improving the hérisson, and visually, that would look incredible.