We pay homage to one of the most beloved French cookies, the petit beurre, and turn it into an even more decadent treat by pairing it with a layer of creamy and salty Gianduja.
A few caramelized hazelnuts and a little gold leaf to finish these petits beurres and what was once a humble cookie becomes a sophisticated and delicious preparation your customers will love.
Matcha, with its slightly earthy and bitter, but exquisitely aromatic notes, has become one of those flavors no one can resist. We are more than happy to feed the fascination this Japanese ceremonial tea rouses by pairing it with the sweetness and richness of white chocolate. This swirl bar plays with these two flavor profiles, one strong, the other mellow, to come up with a visually striking and decadent confection that will make your customers know your products are on a whole different level. A treat made to be eaten and enjoyed using all the senses.
Sablée dough is so good we often forget how easy and versatile it is, but also how important it is to master it. Buttery, crumbly, and with just the right amount of sweetness; this French classic takes the humblest or the most elaborate of recipes and grants them a richness and elegance that is simply unmistakable. Learn all the tricks to get a fantastic crumbly dough every time and use it for your cookie bars and tarts, or as an unexpected but scrumptious crunchy element to add to your bonbon fat-based fillings. We give you the recipe, you make the magic happen!
Turn your favorite seasonal fruits into the most decadent jams! After all, who isn’t crazy about them?
And for those of you who want to offer a wider variety of products, this class will also include some crazy delicious spreads.
First, you will learn all the basics about ingredients: how to choose your fresh fruits and purees, the differences between different pectins, the different types of sugars and how to substitute them, the PH and fiber content of fruits, and more.
Then learn about flavor combinations and the addition of spices and inclusions. Finally, learn about storage, shelf life and unique packaging ideas for your final product.
This brioche with caramelized apples and miso butter speaks for itself. It is a showstopper made to surprise your customers and their palates. Buttery, sweet and with just the right amount of salt and umami, this recipe is made to exceed everyone’s expectations. This is the perfect product to make your shop stand out and an invitation to make your own inventive creations!
An ambitious recipe that celebrates the best features of some American classics: custard, crumble, and blueberry pie. We start with a traditional creamy and airy cheesecake, then elevate it with the nuttiness and added texture of our buckwheat crumble. These layers of texture and rich flavor, combined with some vibrant fresh blueberries, bring this fantastic tart to visual and flavor perfection.
Creamy, crunchy, and chewy; this hazelnut vegan ice cream cake takes delicious swirls of our decadent hazelnut gelato and tops them with two American classics: peanut butter cookies and pieces of unctuous brownie. Simple, elegant-looking, and deeply satisfying. Tempted yet? We bet your customers will definitely be.
We turned this childhood treat into an irresistible confection: Homemade chewy double chocolate dough with a square pieces of caramel inside and a top of fluffy vanilla bean marshmallow toasted to perfection, who can resist?
Melissa Coppel’s specialty! A concept that brings together her pastry background, the world of chocolate and her glossy colorful designs: A program that brings together this two worlds that so seem close, but are rather far apart: Complex compositions and dessert inspired ideas for those with an open mind, looking to explore a more creative side of this craft.
