Coffee Pound Cake
Chef Yun Eunyoung confirms that coffee and chocolate are meant to showcase the best of each other in this Coffee Pound Cake recipe from Garuharu, her renowned Seoul atelier. Each cake consists of three layers of moist coffee cake, soaked in a Kahlúa and espresso syrup, with a Caraïbe and espresso dark chocolate ganache. Then, […]
Plant-Based Chocolate Hazelnut Tart
A beautifully rich and nutty tart, this plant-based recipe by Chef Lauren Haas carefully layers hazelnut and chocolate elements in each component to highlight the complementary notes of both ingredients. A chocolate caramel crémeux, chocolate sablée, hazelnut cocoa crumble, and vanilla hazelnut praliné set this full-bodied tart in motion. Chef Haas’ eye for detail shines […]
Plant-Based Pistachio Strawberry Tart by Lauren Haas
This Plant-Based Pistachio Strawberry Tart is vibrant in both color and flavor. Chef Lauren Haas skillfully incorporates the diverse textures of pistachios into her recipe with four layers of pistachio. Each tart has a pistachio chocolate ring, followed by some pistachio pastry cream, a pistachio crumble, and a pistachio praliné. The perfect treat for any […]
Gluten-Free Crème Brûlée & Brown Rice Crunch Tarts
Garuharu’s éclairs are celebrated around the world. But the precision, use of carefully selected flavors, and beautiful finishes in these Gluten-Free Crème Brûlée and Brown Rice Crunch Tarts are proof that the creations of Chef Yun Eunyoung go far beyond the world of pâte à choux. Each of these tarts is made with a crunchy, […]
Tarts by Garuharu | Exotic Caramel & Tropical Tarts
Let Chef Yun Eunyoung, the mastermind behind Garuharu Seoul, take you behind the details and careful attention to technique and food science that go into two of her stunning tarts. In this class, you will learn how to make her signature Exotic Eggless Caramel Tart, which combines a crunchy coconut streusel, a blond chocolate mousse, […]
Flan Parisien
Chef Daniel Álvarez is back with more Viennoiseries under his hat! This time, the pastry expert brings us a flan parisien recipe that showcases the many uses of his perfect croissant recipe. Each flan starts with a colorful base made with his flaky butter croissant dough and streaks of cocoa and coffee croissant. Then, each […]
Mezcal Infused 70% Chocolate Bars
A pioneer of the “bean-to-bar” movement, Barcelona-based chef Olivier Fernández is always finding new techniques to rethink classic chocolate combinations. These Mezcal-infused bars are proof! In this recipe, Fernández gives this 70% dark chocolate bar a pronounced smoky and rebellious mezcal aroma and flavor…by evaporating it! This is a wonderful, deep-flavored recipe with interesting notes […]
Cinnamon Rolls
Chef Daniel Álvarez’s layered brioche cinnamon rolls are a buttery, less dense take on the soft, cream-frosted American classic. The intricate layers of butter worked into Álvarez’s beloved brioche give the buns a richer yet tender texture. These cinnamony brioche rolls also have just the right amount of yeastiness to add even more contrast to […]
Sophisticated Chocolate Decorations: Flowers
Decorate anything with Frank Haasnoot’s detailed chocolate flowers, and it will undoubtedly stand out. The technique behind his flowers is so perfect, it’s hard to distinguish these chocolate flowers from real, fresh ones. In this class, Chef Haasnoot will help you master all the steps to create stunning chocolate roses and chrysanthemums. These are […]
Chocolate Treats
In this class, Raúl Bernal will wow you with 4 fantastic chocolate treats, each created to explore the creative spectrum of chocolate. There are classic treats such as his Feuilletine Hazelnut Truffles and his Smooth Cherry Cocoa Crumble and Pistachio Snack Bar, both designed to stand out with their timeless appeal, layered texture and beautiful […]