Course Category: Guest Chefs

Vanilla and Macadamia Spanish Turrón by Enric Monzonis

Did you know the vanilla beans on these turrones (or Spanish chocolate candy bars) are not real?

Flavor meets artistry in these Vanilla and Macadamia Turrón bars by Chef Enric Monzonis.

In this recipe, you will start by making a long shelf life Salted Vanilla Bean Toffee that is fudgy, gooey,  and has a nice touch of salt.

Then, Chef Monzonis shows you his fuss-free oven method for caramelizing macadamia nuts (or any nut) and turning them into a creamy, unique praliné recipe.

But this recipe isn’t all about the flavors. Elevate your chocolate candy bars by giving them a white velvet finish with vanilla bean seeds using the spray gun.

Finish your turrones by creating a simple dark chocolate replica (or trompe l’oeil) of a vanilla bean.

The contrast of colors and finishing touches—between matte and glossy, black and white—makes this turrón a sight to see (and enjoy).

Enroll now and learn how to make Enric Monzonis’s Vanilla and Macadamia Turrón bars.

Tomato and Lime Jam by Josep Maria Ribé

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 tomato-forward dish or  pastry, or enjoying a slice of toast during breakfast, this jam promises an exciting flavor experience for you and your clients.

In this class, you’ll discover how to use pectin, pH, °Brix, and a variety of sugars to create mouthwatering and shelf-stable jams that celebrate the freshness of even the most unexpected of fruits. Are you trying to make healthier jams? Chef Ribé generously reveals the one ingredient that you can use to make decadent jams with less sugar (no, it’s not a sweetener)!

Turn a humble tomato into a luxurious artisanal spread business, enroll now!

Apricot, Ylang Ylang, Buttercream Bonbons by Josep Maria Ribé

In this 47-minute class, Chef Josep Maria Ribé (Director of the Chocolate Academy, Barcelona) puts his spin on the 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. The decoration consists of colorful strokes of yellow and orange cacao butter paint and delicate sprayed dots.

Through these added details, Ribé will walk you through 2 key methods that you can use to pre-crystallize your cacao butter colors: the cold surface technique and the creamy cacao butter (or “silk”) seeding technique.

Chef Josep Maria will also touch on a key topic: Solid Fat Content (SFC) and how you should always consider it when making fat-based fillings to get the texture and taste you’re looking for in your bonbons.

Learn how to make your molded bonbon shells, paint them with simple tools, and spray them to make them stand out and tell your story. Don’t miss Ribé’s precise and eloquent teaching style!

Recipe: Mango, Passion Fruit, Thyme Pâte de Fruits by Josep Maria Ribé

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, Passion Fruit, and Thyme Pâte de Fruits is a delicious and tropical excuse to delve into the importance of measuring and adjusting the pH and Brix of all of your fruit-based products.

Achieve the perfect texture and gelling of your pâtes de fruits and create outstanding petits fours and other shelf-stable confections with this recipe. Enroll now!

Eclairs Class by Garuharu

éclairs by Garuharu

Garuharu’s signature éclairs showcase Chef Yun Eunyoung’s precise techniques and artful use of ingredients. In this class, you will learn how to turn a classic French pastry, the Saint Honoré tart, into an airy and delicate vanilla éclair. Each choux is filled with crème diplomate, almond praliné, and vanilla whipped cream. Chef Eunyoung expertly roasts the vanilla in the last two éclairs, adding a bold and unexpected smoky flavor to a classic recipe. Discover the secrets to creating the ideal choux pastry with Chef Yun’s essential techniques, resulting in beautifully expanded, flavored, and decorated éclairs.

Cuba Libre Enrobed Bonbons

Rum, water, lime, sugar, and a touch of cola are all you need to make a bonbon version of the laid-back and delicious Cuba Libre cocktail. As if the fresh flavors of these liquor bonbons weren’t enough, Chef Josep Maria Ribé walks you through a traditional bonbon-making technique using only cornstarch. Learn how to use starch to make your own molds and create liquor-based fillings with a hard shell and the perfect liquid center; inventive, foolproof, and customizable!

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 and cut extra thin to obtain crunchy, caramelized palmiers that bring back bakery classic nostalgia. Coat them with some chocolate and hazelnuts, or leave them plain, and discover why Chef Dani’s dough recipes are said to “move” masses. 

Caramel, Crumble, and Praliné Turrón by Josep Maria Ribé

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 perfect hazelnut crumble. Warming, crunchy, indulgent and unforgettable! Almost like a mini cake, this turrón is made to be shared and enjoyed in every bite.

Pain Suisse Daniel Álvarez

Made with flaky croissant dough, decorated with chocolate dough, and filled with a rich chocolate crème pâtissière, Daniel Álvarez’s pains suisses are here to stay. In this recipe, Chef Dani gives you a flaky, creamy, buttery option that shows how, with a few tweaks, you can transform croissant dough into an even more wonderful and sophisticated breakfast or afternoon snack. Unveil all the secrets of kneading, bulk fermentation, laminating, and proofing to create beautiful Viennoiseries with one of its most passionate experts! 

Forêt Noire Tart by Garuharu

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 for a bright red cherry cream to top the biscuit. No Forêt Noire would be complete without a vanilla bean and dark chocolate whipped cream piped on top of the cherry cream for a colorful and polished finish.