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.
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
Antonio Bachour’s dessert buffet at the École in Brooklyn
August 27, 2015 | Jaume Cot
Antonio Bachour continues his tireless teaching labor across the globe. These days he is giving a comprehensive education at the International Pastry Forum in Panama. However, he previously left his mark and particular style in the Ecole du Grand ChocolatMore info
Viennoiserie with Greg Mindel at L’École Valrhona Brooklyn
May 26, 2015 | Ana Rodríguez
In June, Mindel, Chef Consultant for the Center for Culinary Development, will share his classic viennoiserie vision with modern touches, using Valrhona chocolate. More info
International pastry chefs at the opening of École du Grand Chocolat in New York
April 23, 2015 | Ana Rodríguez
Oriol Balaguer, Paco Torreblanca, Patrick Roger, Frédéric Bau and Pierre Hermé are some of the chefs who wanted to actively participate in the opening of the fourth school opened by Valrhona in the world, the first in the United States.More info
Nathaniel Reid’s entremet and petits gâteaux at L’École Valrhona Brooklyn
February 11, 2015 | Ana Rodríguez
The acclaimed pastry chef shares his knowledge in modern patisserie with a European flair in petit comité at the school Valrhona very recently created in Brooklyn.More info
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