Black Truffle Bonbon
Pairing savory ingredients with dark chocolate can always lead to pleasant surprises. Chef Melissa’s Black Truffle Bonbons create a sophisticated balance around this prized ingredient, with the bitterness of black chocolate and a dollop of honey for a drop of intense sweetness. These bonbons stand out immediately, have a long-shelf life, and can be easily […]
Cassis and Parmesan Molded Bonbon Recipe | Chef Melissa
Some treats come from the most unexpected places. Well, we have Cacio e Pepe to thank for these ones! Chef Melissa’s latest molded bonbons showcase the saltiness – and slight heat – of a crunchy Parmesan cookie and the intense sweetness of a deep purple cassis and cherry ganache. The recipe includes all the steps […]
Hazelnut Rocher Recipe | Chef Melissa Coppel
These Hazelnut Rochers are inspired by Chef Melissa’s obsession with both elements: the hazelnuts (mainly) and the Rochers we’ve all loved eating at some point in our lives. Her recipe creates crunchy, nutty, chocolatey treat that are easy to customize. Just change the nuts or the type of chocolate and put your spin on this […]
Plant-Based Pistachio & Strawberry Tart | Lauren V. Haas Recipe
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 […]
Vegan Vanilla, Caramel & Oat Mendiants
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 […]