In Pursuit of Perfection

Photo by Danielle Nettleton
Nicolas Paciello, Executive Patissier at Palais de Galles in Paris, critiquing a Hazelnut Chocolate Entremet.
Photo by Danielle Nettleton
Nadia Samut of Auberge La Fenière, a pioneer in the Sans Gluten (gluten free) movement in France, grinds her own flours using a combination of grains including buckwheat, rice and chickpeas.
Photo by Danielle Nettleton
The author with Chef Paciello and her version of the Hazelnut Chocolate Entremet, made of delicate disks of tempered chocolate and filled with a whipped chocolate cream and praline.
Photo by Danielle Nettleton
Cedric Grolet of Le Meurice in Paris, recognized as the world’s best pastry chef, preparing his famous apple tart (left), and with the finished product.
Photo by Danielle Nettleton
The six-inch tart, made using six apples, resembles an apple blossom.
Photo by Danielle Nettleton
Banana Praline Dacquoise, a new item that will be featured on Danielle’s menu at Eat Cake 4 Breakfast this year.
Photo by Danielle Nettleton
Vacherine at George V.
Photo by Danielle Nettleton
A close-up of Chef Paciello’s Hazelnut Chocolate Entremet.