Pastry Recipes
Walk in the Forest Tart with chocolate and hazelnut gianduja ganache by Giorgos Avgeros
April 25, 2022The Greek chef uses techniques learned in sculpture or wood carving to work with chocolate.More info
Saint Honoré Macadamia Praline by Giorgos Avgeros
March 24, 2022In the hands of the Greek chef, this classic of French pastry is elegant, balanced, and made with a lot of love.More info
Vegan chocolate Snack by Attila Meinhart, winner of the WCM Central European qualifier
March 11, 2022The pastry chef of the Four Seasons Hotel Gresham Palace in Budapest won over the jury of the semifinal of the World Chocolate Masters and will participate in the grand final in October.More info
La Noisette 2.0, the individual hazelnut, caramel, and chocolate cake by Cédric Grolet
March 2, 2022Refined and with less sugar compared to the original. This is the recipe shared by the French chef in the book “50 gâteaux de grands pâtissiers”.More info
Le Président chocolate cake by Philippe Bernachon
February 18, 2022This is one of the emblematic cakes included in the book, “50 gâteaux de grands pâtissiers” by Hélène Luzin and whose preparation comes from the great Lyonnais chocolatier.More info
Grilled Apricot plated dessert with chocolate and yeast mousse by Alexander Fink
January 28, 2022Playing with apricot in different textures, and smoking the fruit to obtain a deeper taste profile, the Swiss chef builds a siganture creation full of subtilities and with a great presentationMore info
PandUovo, enriched sourdough Easter egg by Andrea Tortora
January 21, 2022The Italian chef advances Easter with a spongy preparation based on natural sourdough that serves as an alternative to the classic ColombaMore info
Espresso coffee and chocolate cake by Jan Proot
January 5, 2022One of those pastry temples you cannot miss if you visit Belgium is DelRey, run now by the fourth generation with Jan Proot at the forefront. In this oval shape cake Araguani chocolate acts as a dance partner of coffee ingredientMore info
Milk chocolate, peanut, and maple syrup turrón by Adrià Rodón
December 23, 2021The young promise of the Chocolate Academy reconverts the bar format from chocolate to circular design within the turrones collection (nougats) for this Christmas in Spain
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Chestnut sago soufflé by Nocar Lo
December 3, 2021Interesting approach to sago as a souffle spoon dessert with meringue textures and a subtle touch of crispinessMore info