Pastry Recipes
Senteur, the lychee, rose and raspberry plated dessert by Lim Chin Kheng
December 2, 2019Here is the dessert that Malaysia presented at the Coupe du Monde de la Pâtisserie 2017 and which was in the top 3 of this category of the competition.More info
Bûche Applelina with apple, vanilla and caramel by Emmanuel Hamon
November 27, 2019The Breton pastry chef and chocolatier, who has just opened as director of the ABA school, proposes a perfect Christmas creation for the cold months.More info
Bûche B (o) uche, the trickster Christmas bûche by Francisco Migoya
November 22, 2019The chef has used a silicone mold in the form of lips to create this piece that invites you to kiss it.More info
‘Bite the apple’ and hazelnut crust entremet by Saray Ruiz
October 30, 2019Eyecatcher from the outside and with a mistery hidden in the inside, let this Spanish pastry chef surprise you with her latest entremets collectionMore info
Alpaco chocolate and coffee entremet by Patrice Demers
October 10, 2019The popular chef has returned to l’École Valrhona Brooklyn to give a practical course on plated desserts, cakes, and petits gateaux.More info
Cider infused caramelized apple tart with grapefruit jam by Jacquy Pfeiffer
October 4, 2019In this piece, the co-founder of The French Pastry School demonstrates that it is possible to achieve a good balance of flavors, texture, and simplicity in pastry.More info
Manica vanilla, yogurt and apricot entremet by Javier Guillén
September 18, 2019Signature creations by a chef who takes care also of designing his own mold collections. The result is always unique and surprisingMore info
Passion fruit Danish dough Lotus by Angelo Vantoorn
September 3, 2019Crispy and golden like the best puff pastry, suggestive and exotic in its format and registration of flavors, this chef’s lotus flower connects the tropical flavors of Miami, his hometown, with Malaysia, his current destinationMore info
Travel lemon pie by Jose Romero
August 27, 2019An ingenious travel dessert that the professor of the School of Pastry of Barcelona presents packed in a box. Inside, the recipient will find the ingredients of the lemon pie in nice bags, a cardboard tray, and up to two spoons for tasting.
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Hora del vermut with granité, chocolate crumble, ice cream, and orange jelly by Pieter de Volder
August 21, 2019With the philosophy of less is more, the chef presents this simple recipe on the outside but very powerful on the inside.
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