Plant-Based Cherry Chocolate Tart
Vegan Blueberry and Chocolate Tart
Raspberry Pistachio Financier Tart
Key Lime Coconut Tart
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. […]
Protected: Online-live: French Macarons by Karina Rivera 2024
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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 […]
Éclairs 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 […]
Forêt Noire Tart
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 […]
Plant-Based Chocolate Hazelnut Tart by Lauren Haas
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 […]
