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> 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

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

Yuzu yolks with basil ice cream by Andrés Morán

September 15, 2017

Ingredients natural, beneficial for one’s health. Flavors more intense and clean. The keys to this dessert of the pastry chef at the Sha Wellness Clinic.More info

Peach gnocchi by Rafa Delgado

September 4, 2017

A peach in syrup that turns into gnocchi. A fresh dessert that provokes the reaction of the diner.More info

Strawberry aspic by David Gil

August 29, 2017

An elegant dessert which perfectly fits in the restaurant Bodega 1900. It is based on two concepts: the French aspics and a very fresh sorbet, which reflected the deep green color of chlorophyll. More info

Bleuet (blueberry) chocolate bonbon by Philippe Vancayseele

July 28, 2017

An elegant proposal, not complicated in the manufacturing and precious, that shows the sensitivity of this master.More info

Grapefruit ganache by Derek Poirier

July 12, 2017

One of the pieces included in the chocolate bonbons course given by one of the 2014 Top 10 Pastry Chefs in America at the L’École Valrhona Brooklyn.More info