Clik here to view.
Caramelized Milk Chocolate Caramelatte by Michael Pretet
Caramelized Milk Chocolate “Caramelatte” offers a play on textures with coconut sorbet, praline dust, caramelized almonds, salted caramel, and Kalamansi. The dessert is part of the 11th course...
View ArticleClik here to view.
Parmesan sandwich by Andrés Lara
Ice cream is a complex and beautiful world, thinks Andrés Lara. There are always aspects of the product that are waiting for its evolution, for its change. And there are always possibilities to...
View ArticleClik here to view.
Eclaire Jardinage by Ryosuke Sugamata
Text: Reiko Matsuno Photos: Noriko Carlow Ryosuke Sugamata was a competent pastry chef at Deux Patisserie when he showed a reconstructed crème caramel in previous so good #10 and he now owns his pastry...
View ArticleClik here to view.
Dainty cake with almond and raspberry by Sarah Tibbetts
This year, L’École Valrhona Brooklyn has once again had in its classes calendar the Pastry Chef Sarah Tibbets, who taught a course dedicated to modern buffets, focused on Thanksgiving &...
View ArticleClik here to view.
Chocolate muffin Royal Uppercrust by Benjamin Siwek
The French chef Benjamin Siwek, executive pastry chef of The Ritz-Carlton Millenia Singapore, is well known for his signature pastry creations which use seasonal ingredients from around the world...
View ArticleClik here to view.
Heart brownie by Hisashi Onobayashi
The preliminary contest for World Chocolate Master 2018 took place in Tokyo on October 17. As it was the first contest ever opened to the public, the hall was packed with enthusiastic audience. In the...
View ArticleClik here to view.
Black Forest with kirsch namelaka, cherry jelly and chocolate mousse by...
Antonio Bachour and Carles Mampel were at L’École Valrhona Brooklyn in July to share their views on entremets and petits gateaux. The chefs, who have taught joint master classes all over the world for...
View ArticleClik here to view.
Pandan and Matcha mousse cake by Van Vandy
Green is the dominant color in this unique mousse cake by Van Vandy, pastry chef at the luxurious Amansara Hotel Siam Reap (Cambodia). A vibrant hue that the young pastry chef gets by combining matcha...
View ArticleClik here to view.
Passion Fruit Cream, Strawberries, Coconut, and Black Sesame by Patrice Demers
For the second year in a row, Patrice Démers was at L’École Valrhona Brookyn in June sharing beautiful creations made at Patrice Pâtissier, his acclaimed pastry shop in Montreal (Canada). For three...
View ArticleClik here to view.
Passion Chocolate Brioche by Greg Mindel
In June, L’École Valrhona Brooklyn once again hosted the popular course “Tastes and Variations on Viennoiseire” by Greg Mindel. The students, among other things, learned hands on lamination and...
View ArticleClik here to view.
Caramelized Milk Chocolate Caramelatte by Michael Pretet
Caramelized Milk Chocolate “Caramelatte” offers a play on textures with coconut sorbet, praline dust, caramelized almonds, salted caramel, and Kalamansi. The dessert is part of the 11th course...
View ArticleClik here to view.
Parmesan sandwich by Andrés Lara
Ice cream is a complex and beautiful world, thinks Andrés Lara. There are always aspects of the product that are waiting for its evolution, for its change. And there are always possibilities to...
View ArticleClik here to view.
Eclaire Jardinage by Ryosuke Sugamata
Text: Reiko Matsuno Photos: Noriko Carlow Ryosuke Sugamata was a competent pastry chef at Deux Patisserie when he showed a reconstructed crème caramel in previous so good #10 and he now owns his pastry...
View ArticleClik here to view.
Dainty cake with almond and raspberry by Sarah Tibbetts
This year, L’École Valrhona Brooklyn has once again had in its classes calendar the Pastry Chef Sarah Tibbets, who taught a course dedicated to modern buffets, focused on Thanksgiving &...
View ArticleClik here to view.
Chocolate muffin Royal Uppercrust by Benjamin Siwek
The French chef Benjamin Siwek, executive pastry chef of The Ritz-Carlton Millenia Singapore, is well known for his signature pastry creations which use seasonal ingredients from around the world...
View ArticleClik here to view.
Heart brownie by Hisashi Onobayashi
Text: Reiko Matsuno The preliminary contest for World Chocolate Master 2018 took place in Tokyo on October 17. As it was the first contest ever opened to the public, the hall was packed with...
View ArticleClik here to view.
Black Forest with kirsch namelaka, cherry jelly and chocolate mousse by...
Antonio Bachour and Carles Mampel were at L’École Valrhona Brooklyn in July to share their views on entremets and petits gateaux. The chefs, who have taught joint master classes all over the world for...
View ArticleClik here to view.
Pandan and Matcha mousse cake by Van Vandy
Green is the dominant color in this unique mousse cake by Van Vandy, pastry chef at the luxurious Amansara Hotel Siam Reap (Cambodia). A vibrant hue that the young pastry chef gets by combining matcha...
View ArticleClik here to view.
Passion Fruit Cream, Strawberries, Coconut, and Black Sesame by Patrice Demers
For the second year in a row, Patrice Démers was at L’École Valrhona Brookyn in June sharing beautiful creations made at Patrice Pâtissier, his acclaimed pastry shop in Montreal (Canada). For three...
View ArticleClik here to view.
Passion Chocolate Brioche by Greg Mindel
In June, L’École Valrhona Brooklyn once again hosted the popular course “Tastes and Variations on Viennoiseire” by Greg Mindel. The students, among other things, learned hands on lamination and...
View Article