Don’t worry! The marzipans you will learn in this class have nothing to do with those overly-sweet commercial ones that taste like bitter almond extract -and that everyone hates for a reason-. A good marzipan, on the other hand, is such an amazing product! Not only are they delicious; they also are extremely versatile, nutritious, and have a texture that is hard to resist. And to top it off? They have a great shelf life!
We will kick off this Class paying tribute to one of the most beloved American classics: cookie dough marzipan! And the repertoire only gets better: cacao nib, yuzu, black sesame, strawberry kalamata, espresso, and coconut marzipan are all included. With these recipes, marzipan definitely becomes something to be truly excited about!
Did you know caramels are probably the first type of sweet confection ever created?! It’s impressive to think that a few ingredients can create such a well-loved and satisfying confection.
In this On-Demand class we celebrate this versatile and nostalgic creation to explore its texture and flavor possibilities.
Forget about milky caramel and get into four of our favorite chewy wrapped versions: hazelnut, chocolate, pistachio, and a Turkish inspired fragrant caramel made with raspberry and roses.
To top it off we delve into three caramel spreads (hazelnut, pistachio, tropical) made to slather on a humble piece of toast or to pipe in an intrincare dessert or bonbon.
Comforting, delicate, but with the right texture and nutty taste to give it spunk, this Plum Cake is Chef Andrés Lara’s latest On Demand Recipe. Three simple components -a dried prune mix, a hazelnut batter, and a sweet dough- elevate the earthy notes of nuts and dried fruits, the airiness of a perfect cake crumb, and the crumbliness of a buttery sablée base. Minimum effort for maximum taste: this cake is a nostalgic delight that celebrates the simple beauty of rustic cakes.
Learn our tried and tested almond paste recipe, perfect for ganaches, pralinés, and all kinds of fat-based fillings, with our newest free online subscription video! With a simple and comprehensive approach, Chef Melissa will give you all the information you require to make this recipe your own. Covering topics such as: roasting times and how they affect flavor profile, whether you need to add more oil to your paste or not, and which appliance options work best to prepare perfectly smooth nut pastes; this video will teach you all you need in under ten minutes. Use this recipe as is, or skip the almonds and use any other nut you want. Hazelnuts, pistachios, pecans, macadamia nuts: with this recipe, the result will always be perfect!
Chef Melissa’s renowned glossy bonbons have become a testament to her attention to detail, love for creativity, and attention to innovative flavors.
Years of exploring and perfecting her craft have resulted in creations that strike an impressive balance between flavor, technique, and artistry.
With this On-Demand class you too can now put her three rules for creating bonbons that are both visually striking and delectable, into practice. Enroll now!
There’s nothing Chef Andrés Lara enjoys more than summoning his know-how and creativity to create impressive dessert options for every diet choice (gluten free, vegan, paleo) without compromising on flavor and satisfaction. On his latest recipe, he tackles a true crowd-pleaser: pistachio ice cream, but this time, made vegan. An Italian classic, pistachio ice cream is luscious, rich, and aromatic: all qualities that this recipe is careful to showcase! A true joy to eat and share, regardless of your -or your customer’s- dietary preferences!
We believe that dessert should be for absolutely everyone! Avoiding refined sugars should not be a reason to stop treating yourself or your customers with delicious and hearty sweets. This is why we came up with this healthy banana bread that is moist, rich in flavor, and made with 0 refined sugars: an ideal option for a decadent breakfast option or a delicious and mindful dessert.
Caramel elevates everything it touches. So why limit ourselves to a classic, buttery caramel when there are so many creative and delicious twists we can make from it? That’s exactly the purpose of this fantastic On-Demand Class. Chefs Melissa Coppel and Andrés Lara have joined forces to bring you 9 thrilling recipes including cakes, fruit flavored caramels, panning, and even cookies to make a case for caramel’s versatility and infallibility.
Regardless of the preparation (chocolate or pastry); these recipes showcase Chef Melissa and Chef Andrés’s passion for giving classics a fresh, striking, and delicious take that will delight and strike anyone who tries them.
