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.
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
L’École Valrhona Brooklyn
With French roots, L’École Valrhona Brooklyn combines the knowledge and approach of an American team with the Valrhona spirit.More info
Black forest cake by Patrice Demers
May 23, 2017 1
The complete recipe of one of the cakes that the acclaimed Canadian chef makes in his pastry shop Patrice Pâtissier.
Chocolate peanut caramel by William Werner
May 9, 2017
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 BrooklynMore info
Illanka abstract by Lincoln Carson with peanut and crunchy mousse
April 21, 2017
This recipe was included in the masterclass on plated desserts taught by Carson at L’École Valrhona Brooklyn School.More info
The classic Opera according to Antonio Bachour
March 21, 2017
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.More info
Bachour, Mampel, Reid and Fusto in the 2017 school calendar for Valrhona Brooklyn
December 13, 2016 | Ana Rodríguez
Around 20 first class pastry chefs will visit the school to exchange ideas, unveil new trends, and share techniques.More info
The 2016 season of L’Ecole Valrhona Brooklyn, at the cutting edge of current patisserie
February 4, 2016 | sogoodmag
Gianluca Fusto, Antonio Bachour, Christophe Renou, and Greg Mindel are some of the external chefs who have jumped into the school’s interesting calendar this year.More info
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