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Chocolate muffin Royal Uppercrust by Benjamin Siwek
The French chef Benjamin Siwek, executive pastry chef of The Ritz-Carlton Millenia Singapore, is well known for his signature pastry creations which use seasonal ingredients from around the world...
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Heart brownie by Hisashi Onobayashi
The preliminary contest for World Chocolate Master 2018 took place in Tokyo on October 17. As it was the first contest ever opened to the public, the hall was packed with enthusiastic audience. In the...
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Black Forest with kirsch namelaka, cherry jelly and chocolate mousse by...
Antonio Bachour and Carles Mampel were at L’École Valrhona Brooklyn in July to share their views on entremets and petits gateaux. The chefs, who have taught joint master classes all over the world for...
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Pandan and Matcha mousse cake by Van Vandy
Green is the dominant color in this unique mousse cake by Van Vandy, pastry chef at the luxurious Amansara Hotel Siam Reap (Cambodia). A vibrant hue that the young pastry chef gets by combining matcha...
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Passion Fruit Cream, Strawberries, Coconut, and Black Sesame by Patrice Demers
For the second year in a row, Patrice Démers was at L’École Valrhona Brookyn in June sharing beautiful creations made at Patrice Pâtissier, his acclaimed pastry shop in Montreal (Canada). For three...
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Passion Chocolate Brioche by Greg Mindel
In June, L’École Valrhona Brooklyn once again hosted the popular course “Tastes and Variations on Viennoiseire” by Greg Mindel. The students, among other things, learned hands on lamination and...
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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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Chocolate muffin Royal Uppercrust by Benjamin Siwek
The French chef Benjamin Siwek, executive pastry chef of The Ritz-Carlton Millenia Singapore, is well known for his signature pastry creations which use seasonal ingredients from around the world...
View ArticleClik here to view.
Heart brownie by Hisashi Onobayashi
Text: Reiko Matsuno The preliminary contest for World Chocolate Master 2018 took place in Tokyo on October 17. As it was the first contest ever opened to the public, the hall was packed with...
View ArticleClik here to view.
Black Forest with kirsch namelaka, cherry jelly and chocolate mousse by...
Antonio Bachour and Carles Mampel were at L’École Valrhona Brooklyn in July to share their views on entremets and petits gateaux. The chefs, who have taught joint master classes all over the world for...
View ArticleClik here to view.
Pandan and Matcha mousse cake by Van Vandy
Green is the dominant color in this unique mousse cake by Van Vandy, pastry chef at the luxurious Amansara Hotel Siam Reap (Cambodia). A vibrant hue that the young pastry chef gets by combining matcha...
View ArticleClik here to view.
Passion Fruit Cream, Strawberries, Coconut, and Black Sesame by Patrice Demers
For the second year in a row, Patrice Démers was at L’École Valrhona Brookyn in June sharing beautiful creations made at Patrice Pâtissier, his acclaimed pastry shop in Montreal (Canada). For three...
View ArticleClik here to view.
Passion Chocolate Brioche by Greg Mindel
In June, L’École Valrhona Brooklyn once again hosted the popular course “Tastes and Variations on Viennoiseire” by Greg Mindel. The students, among other things, learned hands on lamination and...
View ArticleClik here to view.
Baked Apple, blackcurrant sorbet by Sylvain Constans
Sylvain Constans, Executive Pastry Chef of Beige Alain Ducasse Tokyo describes his pastry as “very good and simple, I try to express what is essential of the ingredients in a simple style, even if I...
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Cherries poached with spices, buttermilk ice cream by Sylvain Constans
The creations of Sylvain Constans, Executive Pastry Chef of restaurant Beige by Alain Ducasse in Tokyo, admirably express what is essential of ingredients in simple styles. Desserts such as the...
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Azelia Exotica Chocolate entremet by Oriol Balaguer
Oriol Balaguer was one of the star guests of the inauguration of L’École Valrhona Brooklyn in 2015. Three years later, the Spanish chef has returned to the school to explain his “pastry style.” A...
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“Cassis” Black Currant macaron by Tanya Emerick
To make premium macarons you have to know how to master their meringue-like mixture of egg whites, powdered sugar, and almond flour, something which Tanya Emerick, owner of Scarlet Nantes in...
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Black sesame financier by Patrice Demers
In Patrice Pâtissier, Patrice Demers, one of the most popular pastry chefs in Canada, makes financiers, cookies, scones, among others, a few times a day. The establishment, located in Montréal, is...
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