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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

Passion fruit, orange and coffee L’Hespérie gateau that is gluten and sugar free, by MOF David Briand

June 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.More info

Red Lips Éclair with mascarpone cream by Olivier Fernández

June 7, 2019

Coinciding with the 30th anniversary of the death of Salvador Dalí, we rescued the recipe for this original piece presented in 2015 by the director of the EPGB.
More info

Chez Panisse’s Rhubarb Galette by Carrie Lewis

June 6, 2019

In the emblematic restaurant Chez Panisse, they prepare the dough of this galette on a daily basis, following the method taught to them by the well-known chef, Jacques Pepin.More info

Blond chocolate Orelys, Fraise Tonka dragées by Derek Poirier

June 4, 2019

The Canadian chef revealed the keys to developing a business from panning and chocolate treats at L’École Valrhona Brooklyn.More info

Goat cheese parfait plated dessert with pear, chestnut and pecan by Attila Meinhart

May 28, 2019

Goat cheese and Sancho pepper are the two “culinary elements” starring this plated dessert, a perfect example of the creative philosophy of this Hungarian pastry chefMore info

Summer citrus elderflower chocolate bonbon by Susanna Yoon

May 21, 2019

In Stick With Me Sweets (New York), you can find brightly colored chocolates and bold flavors.More info

White chocolate and passion fruit roche bonbon by Xavi Donnay

May 20, 2019

Xavi Donnay applies at restaurant Lasarte in Barcelona (Martin Berasategui’s) his pastry vision with special care of small formats, taste for innovation and for Asian ingredientsMore info

Bahia hazelnut tart with white chocolate and coffee whipped ganache by Paul Saiphet

May 10, 2019

Here is one of the delicious desserts with which the Varlhona Pastry Chef has once again demonstrated his extensive chocolate knowledge at L’École Valrhona Brooklyn.
More info

Chocolate and caramel sablés by Yann Couvreur

May 7, 2019

Chocolate, semi-salted butter, caramel, and biscuit. These are the elements with which the Parisian chef once again achieves a result which is as gourmand as it is personal.More info

The Rock travel cake by Pascal de Deyne

April 29, 2019

This is a deconstructed cake full of flavors, textures, and slightly spiced, with an exotic crémeux and a soft hazelnut ganache.More info