Make your favorite flavors morph beautifully into perfect macarons with Chef Karina Rivera.
The founder of Sweets with Love (2020) and Women Chef 305, Rivera has elevated this classic pastry with seasonal flavors that evolve into luxurious, fun pieces.
In this On-Demand class, you will start with a few key tips on the type of colorings you should use to make your macaron shells pop.
This is the perfect introduction for a base macaron shell recipe that Karina has perfected over the years with tips on flour, sifting, mixing, and the French meringue method.
Here you will also discover how different ovens affect macarons and how to make your oven work for you, not against you, when you’re baking your shells. In fact, this class book includes a whole section about macaron troubleshooting.
Have your macarons ever turned out flat, lopsided, sticky, or cracked? Chef Karina has seen it all, so in the book you will find solutions to all these mishaps.
Finally, make with her 4 creative recipes inspired by drinks, cookies, and flavors that never miss:
1. Chai Latte Macarons
2. Pistachio Macarons
3. Cookies & Cream Macarons
4. Chocolate Fudge Macarons
Sign up for this class and become a macaron innovator!
A French classic that keeps its humble essence, Apple Tart is one of those recipes that’s fit for every occasion.
In this almost hour-long class, Chef Karina teaches you how to master the components that make this tart such a joy to eat.
It starts with a quintessential vanilla pâte sablée filled with frangipane.
On top, goes a dome of apple compote with a silky smooth texture and warming spices.
Finally, decorate these tarts with ribbons of Chef Karina’s vanilla bean ganache whipped cream (a stable and creamy alternative to regular whipped cream you’ll love).
This recipe is a masterclass in the French basics that will never fail at elevating your desserts.
Enroll now and discover how to make Chef Karina Rivera’s Apple Tarts!
Think of a coconut limeade but in tart form!
Coconut and lime are a rich and refreshing pair worth turning into delicious pastries.
Chef Karina Rivera takes these two ingredients, the inspiration behind many tropical desserts and treats, and merges them into this delicate On-Demand Key Lime and Coconut Tart.
In this recipe, you will learn to make a crumbly, buttery vanilla pâte sablée.
Then, it’s time for the fillings! Make a tangy, vibrant key lime filling reminiscent of Key lime pie and all the zesty Latin American desserts made with this citrus and condensed milk.
Top it with a velvety coconut reinterpretation of crème diplomate, and a soft coconut whipped cream for a delicious merging of French techniques with American flavors!
Enroll now and discover how to make Chef Karina Rivera’s Coconut and Lime Tarts.
A crunchy, airy texture. A subtle almond taste. Inviting fillings and bright colors. French macarons hold so much power over people with their delicate textures and unmistakable look.
Chef Karina Rivera has dedicated the last 10 years of her incredible career becoming a macaron whisperer.
The founder of Sweets with Love (2020) and Women Chef 305, Karina discovers a new angle on this classic pastry with each seasonal flavor she creates.
In this 1 hour On-Demand class, Chef Karina uses her Salted Caramel Macarons as the perfect excuse to cover all the technical aspects you need to make smooth, crunchy macarons with beautiful feet.
This means you will get all her tips on crucial topics like:
-Food coloring choice
-Almond flour texture and the smoothness of your macaron shells
-How to use the French macaron method
-How different ovens can affect your results
And even the fundamental steps to making a dry caramel and a perfect ganache; in this case, a rich, smooth salted caramel ganache.
But that’s not all, this class book includes a whole section about macaron troubleshooting.
Have your macarons ever turned out flat, lopsided, sticky, or cracked?
Chef Karina has seen it all, so in the book you will find solutions to all these mishaps.
Have you ever tried to paint your molds with bright colors only to end up with dull shells? After this class, that will never happen to you again.
Chef Melissa is a master in understanding how color and chocolate interact to create visually dynamic bonbons you can’t help but savor with your eyes.
In this class, you will discover Chef Melissa’s techniques and the fascinating experiments she has conducted to make thin, glossy, and color-saturated shells.
From topics like color pigmentation, the difference between natural and artificial colors, and the importance of choosing the right type of chocolate;Â this class is an in-depth look at the variables that make colors look flawless in chocolate.
Turn your bonbons into colorful art pieces!
Financiers might borrow their name from their first target customers: people in finance in a hurry looking for a sweet snack.
But bake this pistachio and raspberry financier tart by Chef Gilbert Peña (Executive Pastry Chef at Las Vegas’s Joel Robuchon), and turn this snack created for busy white-collar workers into a luxurious dessert worthy of any Michelin-star restaurant.
In this 28-minute class, make a pistachio financier dough that plays with an aromatic, tangy raspberry pâte de fruit.
Then, decorate the tart with a zesty, slightly acidic buttermilk chantilly and a few petals of seasonal flowers.
This tart has just a few ingredients (like all timeless French pastry recipes), but they come together to add a touch of delicious escapism to your customer’s routine—just like traditional financiers started doing almost 200 years ago.
Use this recipe with your favorite nuts and fruits to create your line of seasonal financiers, and keep exploring more amazing reinterpretations of this classic.
Discover how to make Chef Gilbert Peña’s Raspberry and Pistachio Financier Tart.
Start this class today!
Financiers might borrow their name from their first target customers: people in finance in a hurry looking for a sweet snack.
But bake this pistachio and raspberry financier tart by Chef Gilbert Peña (Executive Pastry Chef at Las Vegas’s Joel Robuchon), and turn this snack created for busy white-collar workers into a luxurious dessert worthy of any Michelin-star restaurant.
In this 28-minute class, make a pistachio financier dough that plays with an aromatic, tangy raspberry pâte de fruit.
Then, decorate the tart with a zesty, slightly acidic buttermilk chantilly and a few petals of seasonal flowers.
This tart has just a few ingredients (like all timeless French pastry recipes), but they come together to add a touch of delicious escapism to your customer’s routine—just like traditional financiers started doing almost 200 years ago.
Use this recipe with your favorite nuts and fruits to create your line of seasonal financiers, and keep exploring more amazing reinterpretations of this classic.
Discover how to make Chef Gilbert Peña’s Raspberry and Pistachio Financier Tart.
Start this class today!
What happens when you ask Chefs Melissa and Ramon Perez to put their spin on a passion fruit bonbon?
They bring an unusual suspect to this delicious equation: black sesame!
Chef Melissa’s Bonbon
If you’re looking for new ways to present your molded bonbons, Melissa’s got you covered.
In this 1 hour class, discover Chef Melissa’s “mini tart” bonbons, made with a dark and milk chocolate passion fruit ganache.Â
Additionally, Chef Melissa teaches you how to make a black sesame duja and how to caramelize the sesame seeds to turn them into a sweet, nutty crunch: the perfect topping for these inviting bonbons!
Chef Ramon’s Bonbon
In his enrobed bonbons, Chef Ramon celebrates passion fruit’s acidic notes.Â
By paring this fruit with Felchlin’s Opus Blanc white chocolate to create a creamy, milky ganache, Chef Ramon creates the perfect foundation for a flavor punch.
In this case, it’s a second layer of dark chocolate and black sesame gianduja.
After enrobing, Chef Ramon decorates these enrobed pieces with a dot of yellow cacao butter; a simple, but colorful way to finish a bonbon that is perfect for your production.
Discover how to make Chef Melissa and Ramon’s Passion Fruit and Black Sesame Bonbons. Enroll now!
The warming flavors of our favorite holidays shouldn’t be a once-a-year thing.
Building on pumpkin pie, eggnog, and pecan pie, Chef Melissa brings you
three chocolate treats (two molded bonbons, and one chocolate bar) that
perfectly capture the essence of Fall and Winter.
Whether you’re starting to plan your seasonal collections now or want
your customers to experience the sweet flavors of American Thanksgiving
and Christmas, these bonbons are the perfect ace up your sleeve.
Chef Melissa’s Pumpkin Pie Molded Bonbon features three layers: a
hazelnut feuilletine praliné base, a pumpkin spice ganache, and a
vanilla bean marshmallow. Just as spice-forward, fluffy, and crunchy as
the real thing!
On the same note, the eggnog ganache plays with rum, vanilla, and cream
for an uplifting bonbon that will make you wish December would come
sooner.Â
In the last recipe, you will assemble an all-caramel chocolate bar! Make
it with caramelized chocolate, a soft caramel center, maple-caramelized
pecans on top, and a wavy, marbled decoration. Trust us, it will
hypnotize anyone who sees it into trying it!
