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Coffee École Valrhona Brooklyn Hazelnut

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

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

 
On April 16 and 17, Paul Saiphet taught at L’École Valrhona Brooklyn the basic concepts of the science behind chocolate and the keys to correctly using this ingredient in pastry.

A small group of students discovered a wide variety of finishes and techniques (tempering, ganaches and mousses) from the Valrhona Pastry chef, in addition to learning the history, origin, sourcing and methods for the production of chocolate.

During the two days of training, Saiphet made molded bonbons, truffles, macarons, plated desserts, petits gâteaux, and others. Among all the creations, we were struck by this sweet Bahia Tart, combining hazelnut with white chocolate and coffee, and of which the very chef shows us his tips below.

Photos: Nitzan Rubin