Strawberry and Tropical Fruits Pâte de Fruits
For a smooth and fresh new year, we start with our latest Pâte de Fruit recipe. This bicouche recipe from Andrés Lara combines a red, tangy layer of strawberry fruit paste with another yellow, sweet layer of banana and mango pâte de fruits. The perfect combination of tropical and berry notes to create a unique, […]
Irish Coffee Molded Bonbons
Irish coffee is the key to the perfect bonbon recipe. It has a boozy yet luscious base provided by a healthy dose of the famous whiskey and cream-based liqueur: Baileys. On top of that, the earthiness of coffee is responsible for adding sophisticated and full-bodied notes to the recipe. Classic yet exciting, it was only […]
Tarte Tatin Flower
Chef Daniel Álvarez fuses two classics in this new On Demand recipe: the famous Apple Tarte Tatin and a rich and decadent Vanilla Flan Parisien. Paired with the perfect brioche base that only Álvarez could perfect, this hybrid tart, which looks like a caramelized flower, is an ode to the rustic beauty of French pastry. […]
Basque Cheesecake
Enric Monzonis’s chocolate pieces are artful, precise and inventive. But this Spanish chef also likes to go back to the roots of his country’s most soulful recipes. In this recipe, Monzonis offers his take on the famous Basque cheesecake: the crustless, delicious version whose unforgettable burnt crust has seduced us all. This recipe embodies the […]
Lemon Yuzu Bonbons
Chef Raúl Bernal’s trompe l’oeil lemon yuzu bonbons are beautiful examples of artistry and deliciousness. In this recipe, you’ll learn how to make a zesty yuzu and lemon ganache. Then, you will master all the steps to mold and spray-paint these bite-sized lemons. Create this stunning visual reimagining of the citrus bonbon by Chef Bernal. […]
Finger Bueno Chocolate Bar
Chocolate “turrones” are the Spanish equivalent of decadently filled chocolate bars. As such, they offer endless possibilities! Raúl Bernal brings you this phenomenal turrón, inspired by the Kinder Bueno bars of our childhood.
Black Sesame Enrobed Bonbon
These luscious and crunchy enrobed bonbons are another example of Yamanouchi’s simple but always flavorful recipes. The praliné in this recipe showcases an earthy ingredient that is highly prized in all kinds of Japanese sweets: black sesame. The praliné also plays with the added crunch and butteriness of almonds and pailleté feuilletine, while balancing the […]
Crunchy Jijona Turrón Bar
Designed to look like a precious metal, these crunchy chocolate bars celebrate Spain’s sweet “gold”: Jijona turrón. In this recipe, Enric Monzonis takes his country’s almond and honey-infused nougat to bend all the rules of chocolate and to create a filling that perfectly integrates crunchy, creamy, and spicy notes. Paired with a sophisticated decoration (that […]
Salted Peanut Nougat Bar
Nougat requires some multitasking and precision, but Chef Andrés Lara – with his eloquent and generous teaching style – gives you all the pointers to let your creativity shine. In the recipe, Chef Lara plays with salty notes and his personal favorite, peanuts, but this confection can do anything.
Rice Krispies Mendiants
Rice Krispies Treats meets chocolate “mendiants” in this fun, crunchy, shelf-stable recipe created by Chef Andrés Lara. By combining one of America’s favorite cereals with the traditional French bite-sized chocolate coins (traditionally topped with nuts), the recipe achieves a phenomenal contrast between the delicate airiness of caramelized puffed rice grains and the richness of hazelnut […]