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 […]
Tomato and Lime Jam Recipe | Chef Josep Maria Ribé
Are you looking for fresh, seasonal jam recipes… that bring something new to the table? After you make this Tomato and Lime Jam recipe by Josep Maria Ribé, you’ll agree this is the one. Zesty and vibrant red, this tomato jam adds the perfect touch of sweetness to any savory recipe. Whether you’re crafting a […]
Apricot Ylang Ylang Bonbon Recipe
In this 47-minute class, Chef Josep Maria Ribé (Director of the Chocolate Academy of Barcelona) puts his spin on a classic Belgian butter bonbon: the Manon. Ribé transforms this butter lover’s dream into a rich molded bonbon filled with a fresh ylang-ylang, apricot and citrus gel. Through these added details, Ribé will walk you through […]
Passion Fruit, Thyme, and Mango Pâte de Fruit
Have you ever tried to mold your pâtes de fruits or fruit pastes, only to have them start gelling on you right after you start? Then Chef Ribé’s recipe is just for you. Perfecting jams, spreads, jellies, and pâtes de fruits has been the mission of Spanish chef Josep Maria Ribé for years. This Mango, […]
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 […]
Éclair Class by Garuharu: 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 […]
Caramel, Crumble, and Praliné Turrón Class by Chef Ribé
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 […]
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 […]
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 […]
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 […]