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 […]
Caramel Recipes E-book
With a detailed, clear, and personal style, Chef Melissa Coppel keeps unveiling the creative potential behind ingredients and products that often give her recipes the secret to spectacular creations. In this, her third ingredients Ebook, Chef Coppel now turns her attention to caramel! From the Sea Salt Caramel that earned her a mention in the […]
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 […]
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 […]
Éclair Class: Saint Honoré & Earl Grey
Garuharu’s signature éclairs showcase Chef Yun Eunyoung’s precise techniques and artful use of ingredients. In this class, you will learn how to make airy and delicate éclairs using Saint Honoré tart and Earl Grey tea as inspiration. Each Saint Honoré choux is filled with crème diplomate, almond praliné, and vanilla whipped cream. Chef Eunyoung expertly […]