École Valrhona Brooklyn Archives - Page 2 of 4 - so good.. magazine
Situated in an old shoe factory from 1905, very typical in the Dumbo neighbourhood, at the foot of the Brooklyn Bridge, l’École of New York combines the knowledge and approach of an American team with the Valrhona spirit.
Passion Chocolate Brioche by Greg Mindel
September 17, 2018
One of the viennoisseire pieces that the chef makes in his Neighbor Bakehouse and could be appreciated in a course of L’École Valrhona BrooklynMore info
Passion Fruit Cream, Strawberries, Coconut, and Black Sesame by Patrice Demers
September 10, 2018
The chef visited L’École Valrhona Brooklyn a second year and has surprised with this dessert of vibrant flavors that he produces in his famous pastry shop in Montreal.More info
Black Forest with kirsch namelaka, cherry jelly and chocolate mousse by Antonio Bachour
August 24, 2018
Colorful, voluminous, and a perfect finish. The piece, in a very Bachour style, was one of the creations that the Puerto Rican chef carried out during his latest visit to L’École Valrhona Brooklyn.More info
Dainty cake with almond and raspberry by Sarah Tibbetts
August 8, 2018
One of the small format desserts that the chef designed during her class dedicated to modern buffets at L’École valrhona Brooklyn.More info
L’École Valrhona Brooklyn programs 25 exclusive pastry classes for 2018
December 12, 2017 | Ana Rodríguez
Oriol Balaguer will return as a guest teacher with the course “Pastry Styles by Oriol Balaguer”.More info
Oriado, grapefruit, and Mexican vanilla plated dessert by Nicolas Botomisy
December 5, 2017
This is one of the signature creations that the Valrhona Corporate Pastry Chef North America presented during his latest course at the École Valrhona Brooklyn.More info
Yogurt, coconut and pineapple cheesecake by Antonio Bachour
November 10, 2017
A Chantilly coconut cream delicately shucked on a yogurt cheesecake mousse is one of the star creations presented by the chef during his last course at Valrhona Brooklyn.More info
Babka swirl chocolate brioche by Greg Mindel
October 27, 2017
The owner of Neighbor Bakehouse has once again been to L’École Valrhona Brooklyn to share his vision of the modern viennoiserie.More info
Praline Mallomar by Sarah Tibbetts
September 29, 2017
An elegant recipe created by the pastry chef in her course on modern bufett at l’École Valrhona Brooklyn.More info
Grapefruit ganache by Derek Poirier
July 12, 2017
One of the pieces included in the chocolate bonbons course given by one of the 2014 Top 10 Pastry Chefs in America at the L’École Valrhona Brooklyn.More info
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