The popular chef has returned to l’École Valrhona Brooklyn to give a practical course on plated desserts, cakes, and petits gateaux.
In 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.
Signature creations by a chef who takes care also of designing his own mold collections. The result is always unique and surprising
Crispy 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 destination
An 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.
With the philosophy of less is more, the chef presents this simple recipe on the outside but very powerful on the inside.
The French chef, deputy head of pâtisserie at Le Cordon Bleu London, demonstrates his great trimming and decorating ability in this recipe.
This restaurant dessert represents Ibarboure very well, one of the youngest to achieve the title of MOF who co-directs the gastronomic proposal of the Michelin-starred restaurant Les Frères Ibarboure.
At the New York-based two-Michelin-star restaurant, you can taste desserts designed by the South Korean young pastry chef Eunji Lee.
Passion fruit, orange and coffee L’Hespérie gateau that is gluten and sugar free, by MOF David BriandJune 20, 2019
The pastry chef of the École Valrhona, which has recently received the MOF title, has used maltitol, buckwheat, and rice flour to make this individual piece.