Chef Daniel Álvarez is back with more Viennoiseries under his hat! This time, the pastry expert brings us a flan parisien recipe that showcases the many uses of his perfect croissant recipe. Each flan starts with a colorful base made with his flaky butter croissant dough and streaks of cocoa and coffee croissant. Then, each base is filled with a simple and rich vanilla custard. A delicious homage to the Parisian classic with Danny’s exceptional dough mastery!
Let Chef Yun Eunyoung, the mastermind behind Garuharu Seoul, take you behind the details and careful attention to technique and food science that go into two of her stunning tarts. In this class, you will learn how to make her signature Exotic Eggless Caramel Tart, which combines a crunchy coconut streusel, a blond chocolate mousse, and a bright mango, coconut, and passion fruit purée. Chef Eunyoung then moves on to her Tropical Tart, which layers a coconut streusel base with a coconut biscuit. Both are finished with piped drops of passion fruit cream and coconut whipped cream and decorated with flower petals, pistachios, and coconut shavings. These two recipes showcase Garuharu’s seasonal approach to pastry and the meticulous knowledge of temperatures and ingredient interactions that Chef Eunyoung has mastered to build one of South Korea’s most acclaimed pastry shops.
Chef Yun Eunyoung confirms that coffee and chocolate are meant to showcase the best of each other in this Coffee Pound Cake recipe from Garuharu, her renowned Seoul atelier. Each cake consists of three layers of moist coffee cake, soaked in a Kahlúa and espresso syrup, with a Caraïbe and espresso dark chocolate ganache. Then, each pound cake is enrobed and brushed for a unique finish that looks both rustic and precise. The notes of coffee liqueur and smooth chocolate bring this traditionally humble and warming recipe to a new level of delicious complexity. In this on-demand recipe video, Chef Yun covers topics such as the perfect pound cake batter temperature, how to make 30 Baumé syrup, and the principles of ganache emulsification, giving you the tools to make perfect, moist pound cakes with a longer shelf life.
Garuharu’s éclairs are celebrated around the world. But the precision, use of carefully selected flavors, and beautiful finishes in these Gluten-Free Crème Brûlée and Brown Rice Crunch Tarts are proof that the creations of Chef Yun Eunyoung go far beyond the world of pâte à choux. Each of these tarts is made with a crunchy, nutty brown rice base, then topped with a caramel sauce, some banana slices, and the perfect vanilla crème brûlée. This recipe is a great way to combine the flavors of traditional French pastry with delicious and unique ingredients like brown rice!
Beurre noisette (brown butter) is French for “hazelnut butter.” In this On-Demand Candy Bar recipe, Chef Melissa takes this as her cue to create a decadent, nutty brown butter and hazelnut chewy caramel. She tops it off with a nostalgic crisp made with one of our favorite cereals: Cinnamon Toast Crunch. Each bar is then covered in chocolate, creating a delicious eating experience full of warm flavors, complementary textures, and our love of traditional candy bars!
In this Online Live Class, Chef Melissa Coppel turns chocolate bars into a conduit for flavor exploration! Using intriguing combinations reminiscent of childhood favorites, popular recipes, and even savory classics, Chef Melissa creates recipes that inspire you to transform your favorite flavors into bold products.
The class will cover 3 recipes, starting with “Hazelnut Almond Praliné followed by Brownie, and Coffee Ganache and Marshmallow “Tarts”. It will also explore more complex flavor profiles, such as an Italian-inspired “Strawberry Parmesan and Balsamic Bar” and an American-German-inspired “Pretzel Praliné and Beer Caramel Bar”. Whether it’s alcoholic beverages, snacks, cheeses, or more “traditional” sweets, this class takes quirky ingredients and reimagines the flavors we traditionally associate with chocolate products to create delicious results.
Traditional mendiants are made with dark chocolate and topped with nuts and dried fruits. But while Chef Melissa loves these rustic French treats, she knows that for a vegan chocolate lover, another dark chocolate bite just won’t cut it! In her decadent version, Chef Melissa creates nutty, molassey oat chocolate shells with brown sugar. She fills each shell with vanilla bean and coconut caramel, and finishes her mendiants with a rich layer of dark chocolate and a crunchy pecan.
This brief recipe is a unique way to start inventing your own vegan couvertures and see chocolate from a new perspective!
Moist, flavorful, light, and fluffy, Lauren V. Haas’ plant-based Lemon Blueberry and Chocolate Tarts integrate a burst of textures and flavors. The zesty, fresh flavor of a soft lemon sponge cake (paired with a Meyer lemon curd) creates a beautiful and colorful contrast to the soft and purple blueberry compote and meringue in these dome-shaped tarts.
The recipe also includes a cocoa sablée base that you can use in your production, and a blueberry and blackcurrant chocolate that can be turned into tangy and perfectly fruity tablets and ganaches.This tart is a concise masterclass in learning and formulating the basics of plant-based pastries such as meringues, cakes, chocolates, garnishes, sablée dough, decorations, and compotes!
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!
