Best Magazine Of Haute Pâtissere

École Valrhona Brooklyn Raspberry Sarah Tibbetts

Dainty cake with almond and raspberry by Sarah Tibbetts

Dainty cake with almond and raspberry by Sarah Tibbetts

sarah tibbettsThis year, L’École Valrhona Brooklyn has once again had in its classes calendar the Pastry Chef Sarah Tibbets, who taught a course dedicated to modern buffets, focused on Thanksgiving & Christmas, highlighting Fall & Winter flavors and colors.

A graduate of the Culinary Institute of America, she has developed a successful career in some of the most recognized restaurants and hotels in the country. Nominated for the 2009 James Beard Awards, she appears regularly in the media and qualified for the American semi-finals of the Valrhona C3 in Versailles in April 2011.

The purpose of the course was to discover how to create eye-catching and memorable dessert tables and buffets for celebrations of all sizes, explore the roles of flavor and texture in smaller bite-sized desserts and to create visually appealing displays with seasonal inspiration. The students had the hands-on opportunity to make desserts in a small format, from verrines, to cakes, petits gâteaux, macarons, and various sweets, with Sarah. Among these creations we highlight this almond dainty cake, with step-by-step details below.

Photos: Alex Ayer Photography