63 Chromatic Desserts #PR51

Spanish

Tangerine

Lauren V. Haas. Chocolate Academy Chicago and Montreal. Chicago, United States.

Pumpkin, mango, sea buckthorn and cinnamon

Alexey Grebenshchikov. FOOL. Saint Petersburg, Russia.

Pineapple, white miso, lemon and chamomile

Miquel Guarro. Hoffmann. Barcelona.

Yellow daisy

Miquel Guarro. Hoffmann. Barcelona.

Carrot cake

Joanna Artieda. Advisor and pastry chef. Pamplona, ​​Navarra.

Melon

Fabrizio Fiorani. Advisor and pastry chef. Rome, Italy.

Sweet Curry

João Cura. Clam. Porto, Portugal.

Inspiration, passion

Josep Maria Rodríguez & Ana Jarquin. The Pastisseria. Barcelona.

Orange

Josep Maria Rodríguez & Ana Jarquin. The Pastisseria. Barcelona.

Infinitely apricot and osmanthus

Alexis Bouillet. Consultant and pastry chef. Taipei, Taiwan.

Mango and cheese log

Alexis Bouillet. Consultant and pastry chef. Taipei, Taiwan.

Mandarin cloud

Jordi Roca. El Celler de Can Roca. Girona.

Whiskey cake

Jordi Roca. El Celler de Can Roca. Girona.

Pineapple, carrot, lemon and olive oil

Mauro Pompili & Maya Sittisuntorn. Marble Dessert Bar. New York, United States.

Sicily

Alexey Presniy. Pastry chef. Saint Petersburg, Russia.

Passion fruit, caramel and licorice tart

Camila Marcías. Vanderlyle. Cambridge, United Kingdom.

Tocino de cielo

Dani Lechuga. Bardeni. Barcelona.

Pineapple frosting with yogurt and basil and mint pesto

Rafa Delgado. Torres Brothers Kitchen. Barcelona.

Mille-feuille of brick pastry with madame cream and saffron honey

Rocío Arroyo. Pastry chef. Santa Cruz de Mudela, Ciudad Real.

Custard

Francisco Zafra. Estimate. Barcelona.

Mango, saffron, anchovy oil sponge cake and passion fruit sponge

Adrià Bou. Terram. Girona.

Pumpkin 

Begoña Rodrigo. La Salita. Valencia.

Alcarria 

Fatima Gismero. Fatima Gismero Pastry Shop. Pioz, Guadalajara.

Pear in syrup, red wine and spices

Ausias Signes. Tatau. Huesca.

Mango and calamansi

Jeffrey Tan. JT Pâtisserie. Penang, Malaysia.

Lemon pie

Toni Vera. Canal. Barcelona.

Mango tart and coconut rice pudding

Julien Perrinet. Park Hyatt Tokyo. Tokyo, Japan.

Cooper candy

Joaquin Soriano. CJSJ. Taichung, Taiwan.

miniyuzu

Joaquin Soriano CJSJ. Taichung, Taiwan.

Stone fruits, almond, Albariño wine and elderflower

Lucia Freitas. A Tafona by Lucia Freitas. Santiago de Compostela.

Pumpkin, eucalyptus and carrot

Albert Sastregener. Bo.TiC. Corsá, Gerona.

Pineapple, passion fruit, mango and dill gyoza

Albert Sastregener. Bo.TiC. Corsá, Gerona.

Baba al ron

Maxime Maniez. Stay. Seoul, South Korea.

Yogurt and elderberry mousse, hazelnut, apple and pear

Nacho Manzano. Casa Marcial. Arriondas, Asturias.

Frozen orange bowl

Max Boonthanakit. Blue by Alain Ducasse. Bangkok, Thailand.

C2

Diego Lozano. Casarìa and Escola de Confeitaria. São Paulo, Brazil.

Mini lemon

Jane Porkhacheva. Pastry chef. Moscow, Russia.

Vegan mango and passion fruit cake

Jane Porkhacheva. Pastry chef. Moscow, Russia.

Lego piece

Sylwia Grodzka. Pani Foremka. Mysłowice, Poland.

Thanise

Simon Colacino. Matilda 159. Melbourne, Australia.

Lemon ice cream and hazelnut

Thibault Hauchard. Alain Ducasse at The Dorchester. London, United Kingdom.

Citrus fruits, Timut pepper and mint

Thibault Hauchard. Alain Ducasse at The Dorchester. London, United Kingdom.

Mango from the Axarquía region in different textures

Diego Gallegos. Sollo. Fuengirola, Málaga.

Sangria and tapas

Carito Lourenço. Iron. Valencia.

Passion fruit and mango baba

Florent Margaillan Grand-Hôtel du Cap-Ferrat. Saint-Jean-Cap-Ferrat, France.

Mango chocolate tablet

Francisco Migoya. Modernist Cuisine. Seattle, United States.

Roasted pumpkin flan

María Gómez. Magoga. Cartagena, Murcia.

Mandarin, lavender, mint, basil, pistachio, extra virgin olive oil and ras el hanout

Alejandro Santafé, Francesc Beltri & Nicolás de la Vega. Slow & Low. Barcelona.

Orange with Grand Marnier

Mario Sandoval. Coke. Madrid.

Blackberry honey cake

Pablo Gicquel & Jonathan Soukdeo. Mandarin Oriental Bangkok. Bangkok, Thailand.

Neighborhood orange with its orange blossom soup, sweet pesto and verjus

Paco Morales. NOOR. Córdoba.

Nothing rhymes with orange

Will Goldfarb. Room4Dessert. Bali, Indonesia.

BAKERY

Marc Casamitjana. David Hernandez.

Montserrat Forners. Barcelona

Corn and turmeric bread

Chusco moreneta

Cereal bread

Butter 'Croissant'

'Pain au chocolat'

Domi Vélez.

The Vélez Oven. Lebrija, Seville

Emmer with red tuna garum

Golden milk

Marxianus

Panis libvm with pistachios

Tony Valls.

Bakery School of the Bakers' Guild of Barcelona

Ensaimada without yeast

'To cremat'

Ariadna Terrón

Mia Bakery. Madrid

Brownies

Apple crumble

Carrot cake

OBITUARY

Eduard Crespo, from the Fleca Balmes bakery in Barcelona.