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Granny Smith Apple and Asian flavors entremet by Kévin Clémenceau
Poise, focus, organization, creativity, and attention to detail are some of the qualities that led Kévin Clémenceau to win the latest edition of the AUI Pastry Cup. He surprised and convinced the jury...
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Babka swirl chocolate brioche by Greg Mindel
Greg Mindel’s popular viennoserie course is already a classic at L’École Valrhona Brooklyn. The owner of Neighbor Bakehouse has once again returned to the training center to share his vision of...
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Pumpkin butter bread by Gérard Dubois
A recipe from the awarded book “Le Pain Passion” and published in so good.. magazine #17. Pumpkin butter bread Croissant dough 400 g strong flour 220 ml fresh full cream milk 50 g sugar 8 g salt 80 g...
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Yogurt, coconut and pineapple cheesecake by Antonio Bachour
Antonio Bachour shared the spotlight with Carles Mampel during his last pastry course at the L’École Valrhona Brooklyn. Both chefs shared space, techniques and advice in front of a dozen lucky people...
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Tarte au citron, Lemon Verbena by Nobuhiru Koto
Text: Reiko Matsuno / Photos: Noriko Carlow Breathing in fresh air and listening to streams and leaves of trees waving, you don’t believe that it’s just an hour away north from Tokyo on the bullet...
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Oriado, grapefruit, and Mexican vanilla plated dessert by Nicolas Botomisy
One of the last figures to pass through the classrooms of the L’École Valrhona Brooklyn has been Nicolas Botomisy, Valrhona Corporate Pastry Chef North America, who has deployed his talent in...
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Raspberry tea with Earl Grey mousse by Elena Krasnova
Russia, France, and Canada have marked the career of Elena Krasnova, owner of the pastry shop Mon Paris Patisserie, located in a new area in Vancouver. Her philosophy is based on using the best fresh...
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Gingerbread cake with butternut squash butter by Francisco Migoya
The creamy and cold textures that once ruled authoritatively in the creations of the leading pastry chefs, gradually give way to other specialties in which crispier textures predominate, as well as...
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Giant meringue by Christophe Adam
Christophe Adam has conquered the world with l’Éclair Génie. an original pastry concept where he offers eclairs full of fantasy which, beyond their appearance, satisfy with their flavor. The chef, who...
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Guilty pleasure pate à choux by Amaury Guichon
He is one of the great icons of cyber pastry, with half a million followers on Instagram. His creations influence, set trends, and are a mirror for an entire army of professionals and amateurs. But...
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Le Nougat with nougat mousse, coffee ice cream and lime sauce by Frederic Moreau
At the Peninsula Hotel Beiing, French executive pastry chef Frederic Moreau offers an interesting version of a sweet from his home country, le nougat. The most famous is that of the city of...
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Le chocolat with gelee dark chocolate kalamansi by Frederic Moreau
The kalamansi is one of the highlights at Le Chocolat, one of Frederic Moreau’s desserts, executive pastry chef of the Peninsula Hotel Beijing. The kalamansi is a small exotic fruit native to...
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Hazelnut praline by Richard Long
To create a dessert, Richad Long, Executive Pastry chef for The Ritz Carlton in Hong Kong, has a successful formula: premium ingredients, different textures, aesthetics, and a lot of flavor with little...
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Brioche pudding with sugared nuts and chocolate crémeux by Gustavo Sáez
We went to Santiago de Chile to get to know the sweetest side of 99 Restaurante, one of Latin America’s modern establishments. Opened in 2014, this restaurant has a pastry station led by the young...
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La Fraise with juice, gelée, croustillant, sorbet, and chantilly by Frederic...
“In China, people eat fruit like crazy,” said Frederic Moreau, French executive pastry chef at The Peninsula Hotel Beijing, to our correspondent Santiago Corral at the meeting they held a few weeks...
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Figs and hazelnuts by Nicolas Lambert
He comes from a family of boulangers from Epinal, France, but he decided to go for pastry. At only 21 years old and under the tutelage of Philippe Tort (Pâtisserie du Musée, of Epinal), Nicolas Lambert...
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Caramelized Milk Chocolate Caramelatte by Michael Pretet
Caramelized Milk Chocolate “Caramelatte” offers a play on textures with coconut sorbet, praline dust, caramelized almonds, salted caramel, and Kalamansi. The dessert is part of the 11th course...
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Parmesan sandwich by Andrés Lara
Ice cream is a complex and beautiful world, thinks Andrés Lara. There are always aspects of the product that are waiting for its evolution, for its change. And there are always possibilities to...
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Eclaire Jardinage by Ryosuke Sugamata
Text: Reiko Matsuno Photos: Noriko Carlow Ryosuke Sugamata was a competent pastry chef at Deux Patisserie when he showed a reconstructed crème caramel in previous so good #10 and he now owns his pastry...
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Dainty cake with almond and raspberry by Sarah Tibbetts
This year, L’École Valrhona Brooklyn has once again had in its classes calendar the Pastry Chef Sarah Tibbets, who taught a course dedicated to modern buffets, focused on Thanksgiving &...
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