Patissier Stefan Leitner prepares Dark chocolate tartlets dessert at 3 star Bareiss in Germany.
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23 Comments
I immediately see that this dessert must taste fantastic, after all, the cook tasted it extensively.
Callebaut choco crisps in a 3 star restaurant 😉
Please do it without the eatable Gold… totaly unnecessary…
Ouuuiiii😂😂😂 sorry but….its Lego with gold. Total Michelin boy.
Yum!
Thats a chef that clearly knows how to eat, i trust him…can't be trusting no skinny chefs
never trust a thin chef. looks awesome
That’s to much,Sorry…. In German : Manchmal ist weniger ,Mehr. P.S Heutzutage gibt es tolle kleine Food-Pinzetten…..
If I'm dining at a 3-star restaurant, this is the kind of dessert I want. It's not goofy, gimmicky, or pretentious. It's perfect.
sehr sehr schön, ich würde sofort ein Praktikum machen wenn ich dürfte…
So gut ! Das Bareiss ist so nah aber ich werd wohl nie in den Genuss des Desserts kommen 😀 Trotzdem … es sieht seeehr gut aus !
itd be rly nice without the gold leaf and the salad
You can trust that Chef !
real chef ..
Is the big red flower edible at the end?
Fk how could you work with this guy in that kitchen he takes up a whole pathway
Over the top!
Never trust a skinny chef
Totaler Quatsch….Da steht der mit seinen Wurstfingern und richtet ein Dessert an mit 50 Handgriffen …..Manchmal ist weniger mehr
🤣🤣🤣😂😉ist das Ananas
Ma va là che cazzatina
But it goes there that
Cari chef super stellati io vi proiberei di usare i sac a poche cosi la smetterete di inondare i vostri piatti (?) di cacatine
Dear super starred chefs I would forbid you to use the sac a poche so you will stop flooding your dishes (?) with cacatine
It's really cool I just wish there was more of it. Like if instead of the gold he just made the portion larger I would be pretty happy lol.
He's a big boy. Food looks good.