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Coup de foudre intense sous une cellule quasi-stationnaire à l'ouest de Vic-Fezensac, le 19 mai 2011.
Pentax K-x, Sigma 10-20 EX.
Made up a quick batch of pâte à choux (using the ratios from Michael Ruhlman's book), and piped out éclairs. These are bog-standard; I filled them with vanilla pastry cream and glazed them with chocolate ganache.
editorial shoot for the cover of Eclair magazine October 2024 with model Amelie in Bohuslän, Sweden
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The classic eclair, choux pastry filled with vanilla bean pastry cream glazed with bittersweet chocolate glaze.
10th, January Doll Freemarket in S. Korea.
magcloset.ivyro.net
If you have interest in these, please E-mail to me.
te_k@naver.com