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.
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!
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.
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.
