Yuzu Yogurt & White Sesame Bonbon
We’re so excited to welcome a new guest chef to our school: the amazing Ramon Perez! Chef Perez has already taught many Hands On courses with Chef Melissa, but we knew we had to bring his outstanding bonbons to your screens. For the last 12 years, Chef Ramon has elevated to perfection, with deep care […]
Corn Tortilla Molded Bonbon
Following the simple philosophy of “if it grows together, it goes together”, Chef Ramon Perez brings you an ambitiously delicious crossover: a tortilla molded bonbon. Cacao and corn are both Indigenous to Meso and South America, so pairing them together is an intuitive decision, but one that’s still intriguing and special. If you sell […]
Canelé de Bordeaux
Canelés (or cannelés) appear simple, but they’re deceiving custardy, French pastry classics from the wine-rich city of Bordeaux. These spongy, rum and vanilla petits gâteaux call for a few simple ingredients, but their technique is where all their magic comes from. They’re meant to be slightly caramelized on the outside, and they should […]
Swiss Tart
With so many sophisticated desserts in his repertoire, would you believe this Swiss Tart by Chef Gilbert Peña (Executive Pastry Chef at Robuchon Las Vegas) is probably one of his most popular ones? So what’s a Swiss Tart? A Swiss Tart is just a simple buttery layer of dough topped with: 1. sugar 2. […]
Mille-Feuille
A “true wonder”, that’s how Chef Daniel Álvarez describes this flaky, buttery, three-layered mille-feuille. We agree completely: the inverted puff pastry Chef Álvarez has mastered lends itself to incredible depth of flavor and texture. The flaky layers of puff pastry grow beautifully in the oven, are lightly caramelized, and the butter laminated into the dough […]
Palmiers
The quintessential puff pastry recipe, palmiers don’t need much to let the buttery perfection of a good laminated dough shine through. Using just a few ingredients, Chef Daniel Álvarez creates these unassuming and crunchy pastries with his unbeatable inverted puff pastry recipe. At each step, the dough is coated with a good layer of sugar […]
Pain Suisse
Daniel Álvarez is the dough whisperer. His bread and viennoiserie recipes are fascinating for their intuitive and simple approach. Made with flaky croissant dough, decorated with chocolate dough, and filled with a rich chocolate crème pâtissière, Daniel Álvarez’s pains suisses are revolutionary. In this recipe, Chef Dani gives you a flaky, creamy, buttery option that shows […]
Caramel, Crumble, and Praliné Turrón
Turrón, the Spanish version of bonbons, is traditionally eaten in this Iberian country to welcome the Christmas season. Chef Josep Maria Ribé’s version, however, is a timeless adaptation perfect for any time of year and any crowd. This turrón features a chocolate praliné made with cacao nibs, a layer of smooth vanilla caramel, and the […]
Cuba Libre Bonbons
Rum, water, lime, sugar, and a touch of cola are all you need to make a bonbon version of the laid-back and delicious Cuba Libre cocktail. As if the fresh flavors of these liquor bonbons weren’t enough, Chef Josep Maria Ribé walks you through a traditional bonbon-making technique using only cornstarch. Learn how to use starch to […]
Thin Chocolate Shells Free Class
Are you passionate about making breathtaking bonbons with perfect shells? So is Chef Melissa Coppel! Chocolate shells are the beginning of every great bonbon. In this new addition to our free technique videos and books, Chef Melissa walks you through the steps of making her thin, glossy, acclaimed shells. You will learn how to make […]