Image Image Image Image Image Image Image Image Image Image
> Pastry Recipes

Pastry Recipes

There are plenty of pastry recipes, but only a few are sogood. In this section, we show some of the most interesting creations published in our magazine

Giant meringue by Christophe Adam

February 19, 2018

After a dinner at Christophe Hardiquest’s restaurant, the chef was inspired to create this merengue in the idea of a vaquerin revisited.More info

Gingerbread cake with butternut squash butter by Francisco Migoya

February 9, 2018

The chef subverts the classic format of cake with cream on the outside and crispy base inside, to bring that baked dough to the outside.More info

Raspberry tea with Earl Grey mousse by Elena Krasnova

January 3, 2018

In this dessert, the Russian chef reproduces the experience of a cup of tea with raspberries in a sweet bite.More info

Oriado, grapefruit, and Mexican vanilla plated dessert by Nicolas Botomisy

December 5, 2017

This is one of the signature creations that the Valrhona Corporate Pastry Chef North America presented during his latest course at the École Valrhona Brooklyn.More info

Tarte au citron, Lemon Verbena by Nobuhiru Koto

November 24, 2017

The latest version of tarte au citron, with rosemary and verbena to associate with lush forest in Karuizawa, by chef pâtissier of the Hoshino Resorts Hotel Bleston Court.More info

Yogurt, coconut and pineapple cheesecake by Antonio Bachour

November 10, 2017

A Chantilly coconut cream delicately shucked on a yogurt cheesecake mousse is one of the star creations presented by the chef during his last course at Valrhona Brooklyn.More info

Pumpkin butter bread by Gérard Dubois

October 31, 2017

A simple, family recipe, rolled with pumpkin purée and seeds, and baked in a cocotteMore info

Babka swirl chocolate brioche by Greg Mindel

October 27, 2017

The owner of Neighbor Bakehouse has once again been to L’École Valrhona Brooklyn to share his vision of the modern viennoiserie.More info

Granny Smith Apple and Asian flavors entremet by Kévin Clémenceau

October 11, 2017

An elegant entremet presented by the winner of the AUI Pastry Cup in the third and last round of the competition.More info

Praline Mallomar by Sarah Tibbetts

September 29, 2017

An elegant recipe created by the pastry chef in her course on modern bufett at l’École Valrhona Brooklyn.More info