Course Category: On-Demand Class

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!

Vegan Chewy Vanilla Caramel

These vanilla vegan caramels are the perfect treat: they are chewy, aromatic, rich, and irresistible. An excellent and nostalgic product to cater to your plant-based customers, or just about anyone: they are that good.

OD Free Class | Perfectly Thin Chocolate Shells by Melissa Coppel

Chocolate shells are the beginning of every great bonbon. In this new addition to our free technique videos and books, Chef Melissa walks you through the steps of making her thin, glossy, fuzz-free, acclaimed shells. You will learn how to make shells with a chocolate warmer or with a continuous tempering machine if you want to expand your business and make flawless bonbons. Packed with insightful tips and tricks, this short course will give you the perfect foundation to start playing with colors and finishes in your chocolate products!

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Join Chef Melissa as she guides you through 11 essential tips for perfecting the enrobing process in this two-part class. You’ll gain valuable insights and techniques to ensure your creations are flawless every time. If you’re still wondering whether or not to pre-crystallize your fat-based fillings and ganaches before enrobing, or if you have no idea what a top or bottom “Chablon” is for, she’ll cover those topics as well! 

Then, in the second half of this class, Chef Melissa will show you the settings of her enrobing machine depending on the product she is enrobing and point out some of the problems you may run into when using the enrober. You can also expect some of the production-friendly decoration techniques she likes to use on her enrobed bonbons. 

This class is for anyone who bought an enrobing machine and thought it would magically solve all their problems but can’t seem to get a great final product. This class offers a clear and concise approach for those eternally looking for that perfectly squared, sharply cut, shiny molded bonbon!

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.