See larger Pastry Chef Emmanuel Boscherel expertly creates one of his dessert spectaculars, White Chocolate Mousse, Exotic Coulis, over a Pain de Gene, garnished with roasted Pineapple, edible gold leaf and Exotic Sorbet.

Jenine C. Ouillette/Special to the Eagle

Pastry Chef Emmanuel Boscherel expertly creates one of his dessert spectaculars, White Chocolate Mousse, Exotic Coulis, over a Pain de Gene, garnished with roasted Pineapple, edible gold leaf and Exotic Sorbet.

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