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 […]
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, […]
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 […]
Tomato and Lime Jam Recipe
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 […]
Plant-Based Pistachio & Strawberry Tart
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 […]