École Valrhona Brooklyn Archives - Page 3 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.
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.
The owner of Neighbor Bakehouse has once again been to L’École Valrhona Brooklyn to share his vision of the modern viennoiserie.
An elegant recipe created by the pastry chef in her course on modern bufett at l’École Valrhona Brooklyn.
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.
With French roots, L’École Valrhona Brooklyn combines the knowledge and approach of an American team with the Valrhona spirit.
What’s behind the scenes of one of the country’s best patisserie, Craftsman and Wolves? William Werner has revealed this at l’École Valrhona Brooklyn
This recipe was included in the masterclass on plated desserts taught by Carson at L’École Valrhona Brooklyn School.
Step-by-step instructions of a Petit gâteaux that the chef created in his last course in Valrhona Brooklyn School, which he wanted to share with the readers of So Good.
Around 20 first class pastry chefs will visit the school to exchange ideas, unveil new trends, and share techniques.