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.
Chef Andrés Lara brings you this festive and traditional yeasted bread, popularized by Marie Antoinette and Emperor Franz Joseph of Austria. Bathed in clarified butter, this regal Kugelhopf is a true joy to eat. Filled with specks of Thai dried bananas and Zéphyr Caramel 35% Chocolate, it is dusted with sugar for an extra touch of indulgence.
A German Christmas classic, Stollen is one of those breads whose complexity, aromatic profile, and warming taste never ceases to amaze us. In this recipe, on top of macerating the bread’s dry fruit, we prepare a one-of-a-kind soft marzipan to make sure we bring forward each ingredient’s potential and create a Stollen that is just remarkable. This is an exceptional bread that will make your customers feel celebrated whenever they eat it.
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.
