Sablée Dough (Pâte Sablée)
Sablée dough is so good we often forget how easy and versatile it is, but also how important it is to master it. Buttery, crumbly, and with just the right amount of sweetness; this French classic takes the humblest or the most elaborate of recipes and grants them a richness and elegance that is simply […]
Matcha White Chocolate Swirl Bars
Matcha, with its slightly earthy and bitter, but exquisitely aromatic notes, has become one of those flavors we can’t resist. Chef Melissa Coppel is more than happy to feed the collective fascination we feel for this Japanese ceremonial tea by pairing it with the sweetness of white chocolate in these Matcha and White Chocolate Swirl […]
Chocolate Petit Beurre Cookie
Chef Andrés Lara pays homage to one of France’s most beloved cookies, the petit beurre, and makes it even more decadent by pairing it with a layer of creamy and salty gianduja to bring a touch of brightness to the recipe. Add a few caramelized hazelnuts and a little gold leaf to finish these petits […]
Vegan Pastry and Confections Class
Today, a good pastry or chocolate shop must offer a repertoire of delicious products for customers with a variety of dietary preferences and restrictions. This class is the perfect opportunity to dive into the incredible world of vegan confections, ice cream, and baked goods. Chef Andrés will focus on teaching you the science behind […]
Vegan Chocolate Class: The Ultimate Vegan Shop
You need to offer a repertoire of delicious products for customers with different dietary preferences or restrictions. We have the decadent bonbons and dragées to bring you just that. In this class, you will dive into the incredible world of glossy vegan bonbons, vegan couvertures, and panning. Chef Melissa will first teach you how to […]
Panning or Dragées Class
In this course taught by Melissa Coppel, explore the world of dragées with different centers such as caramelized nuts, pâte de fruits, cereals, and dried fruits. The panning products you will make will have different finishes such as shellac and various natural powders. Walk away inspired and with many unique ideas to start a line […]
Stollen
A German Christmas classic, Stollen is one of those breads whose complexity, aromatic profile, and warming taste make us wonder why we don’t eat it more often it! In this recipe, on top of macerating the bread’s dry fruit, you will make a one-of-a-kind soft marzipan to bring forward each ingredient’s potential and create a […]
Thai Banana Kugelhopf Recipe
Indulge in the sweetness of this traditional yeast bread popularized by Marie Antoinette and Emperor Franz Joseph of Austria. Except this time, Chef Andrés Lara leaves tradition aside and adds thai banana pieces to this Christmas bread for an unexpected, but welcome, flavor and texture touch. Bathed in clarified butter, filled with pieces of Zéphyr […]
American Style Cookies Class: Learn to Bake the Perfect Cookie
Cookies are deceiving delights. You may know this if you’ve ever tried to master them: getting that gooey, chewy center, and those crisp edges is much more complicated than it seems! If you’re the type who makes batch after batch hoping to make the one cookie to rule them all, this 4-hour American Cookie […]
Two-Layer Raspberry and Exotic Fruit Caramel
Chef Andrés Lara introduces you to the world of caramels: delicious, easy to make, nostalgic, and simply impossible to resist! If you think caramel always has to be a one-flavor, one-color confection, let Chef Andrés Lara introduce you to his world of caramels: delicious, easy to make, and bursting with flavors! This recipe combines a […]