Vegan Vanilla, Caramel & Oat Mendiants | Chef Melissa
Traditional mendiants are made with dark chocolate and topped with nuts and dried fruits. But while Chef Melissa loves these rustic French treats, she knows that for a vegan chocolate lover, another dark chocolate bite just won’t cut it! In her decadent version, Chef Melissa creates nutty, molassey oat chocolate shells with brown sugar. She […]
Brown Butter & Hazelnut Chewy Caramel Candy Bar
Beurre noisette (brown butter) is French for “hazelnut butter.” In this On-Demand Candy Bar recipe, Chef Melissa takes this as her cue to create a decadent, nutty brown butter and hazelnut chewy caramel. She tops it off with a nostalgic crisp made with one of our favorite cereals: Cinnamon Toast Crunch. Each bar is then […]
Gluten-Free Crème Brûlée 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, […]
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, […]
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 […]
Cinnamon Rolls Recipe | Chef Daniel Álvarez
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 […]
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 […]
Raspberry Gummies Recipe | Chef Andrés Lara
These raspberry gummies by Andrés Lara are the perfect addition to any petit four, but they’re also fantastic when you’re craving a tart, fruity candy that reminds you of the Sour Patch Kids we love to have at the movies! This gummy recipe is made with raspberry purée and extract, giving it a vibrant color […]
Peanut Butter and Jelly Tarts
In this recipe, Chef Melissa Coppel brings you her crunchy, peanut-rich, and slightly tangy Peanut Butter and Jelly Tarts. The course will provide a quick, delicious, and waste-free Peanut Butter Crisp Rocher recipe that you can wrap, sell, or share to brighten anyone’s day. And if you’re still perfecting your chocolate shells, Chef Melissa gives […]
English Toffee Recipe | Chef Andrés Lara
Relaxed and rustic, English toffee is characterized by its rich and chewy traditional caramel notes. Chef Andrés brings you his version, this time with some peanuts to add texture and flavor to this crowd-pleasing British confection. Perfection or symmetry is not the goal here: we are looking for organic pieces of toffee bark dipped in […]