Bonbon Color Study by Melissa Coppel
Yuzu Yogurt & White Sesame Bonbon | Chef Ramon Perez
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 […]
Passion Fruit Bonbon Class with Coppel & Perez
What happens when you ask Chefs Melissa and Ramon Perez to put their spin on a passion fruit bonbon? They bring an unusual suspect to this delicious equation: black sesame! Chef Melissa’s Bonbon If you’re looking for new ways to present your molded bonbons, Melissa’s got you covered. In this 1 hour class, […]
Canelé de Bordeaux | French Pastry Class by Chef Peña
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 | Simple Pastry Class by Chef Gilbert Peña
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 […]
Pistachio Cruffin
One of the wonders of modern viennoiserie is the cruffin. This laminated brioche bread, with its soft, croissant-like interior and fragrant, buttery, sugar-coated exterior, serves as the foundation for something truly special. In his recipe, Chef Daniel Álvarez showcases the elegance of a meticulously crafted laminated dough, using pistachios as the foundation for his exquisite […]
Forêt Noire Tart Class
In true Garuharu style, Chef Yun Eungyoung gives a modern twist to Forêt Noire, or Black Forest, cake to turn it into one of her signature tarts. The base of this tart makes a delicious chocolate contrast between a crumbly cocoa streusel and a brownie-like, rich chocolate biscuit. Instead of using Kirsch, Chef Yun opts […]
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 […]