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Pastry Chef Emmanuel Boscherel creates incredible sweets

See larger There's more here than meets the eye as Pastry Chef Emmanuel Boscherel demonstrates when he assembles each layer of his Hazelnut Dacquoise, Cappuccino and Mill Chocolate Mousse served with Kalhua Ice Cream.

Jenine C. Ouillette/Special to the Eagle

There's more here than meets the eye as Pastry Chef Emmanuel Boscherel demonstrates when he assembles each layer of his Hazelnut Dacquoise, Cappuccino and Mill Chocolate Mousse served with Kalhua Ice Cream.

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  • 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.
  • Sale e Pepe Pastry Chef Emmanuel Boscherel shows his assembled White Chocolate Mousse, Exotic Coulis, over a Pain de Gene, garnished with roasted Pineapple, edible gold leaf and Exotic Sorbet.
  • A private peek at Sale e Pepe Pastry Chef Emmanuel Boscherel's immaculate dessert and pastry kitchen where everything is close at hand for preparing desserts and pastries to order.
  • There's more here than meets the eye as Pastry Chef Emmanuel Boscherel demonstrates when he assembles each layer of his Hazelnut Dacquoise, Cappuccino and Mill Chocolate Mousse served with Kalhua Ice Cream.
  • Sale e Pepe Pastry Chef Emmanuel Boscherel, is pictured completing his entry in the US Pastry Competition held March 9 in New York City. The contest entry required two months of preparation, and his assistants were Carolina Garcias, pastry chef at Caxambas in Fiddler's Creek and Monica Silvia Ocampo, his pastry assistant at Sale e Pepe.

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