Frutos secos

Course Indian Party

Badam Katli

See recipe

Course Christmas Cakes and Bûches

Panettone log, caramelized chocolate and citrus fruits

See recipe

Course Creative Breads Using Sourdough

Bread with fruits

See recipe

Course Croissants and Viennoiserie

Rocher Croissant Roll

See recipe

Course Croissants and Viennoiserie

Hazelnut Pain Aux Raisin

See recipe

Course Introduction to Pickling

Liquid pickles: Pickled walnuts

See recipe

Recipes by Leonardo Espinoza

Hamburg pudding

See recipe

Course Puff Pastry

Mille Feuille

See recipe

Course Puff Pastry

Pistachio and Raspberry Galette

See recipe

Course Puff Pastry

Pear and Pistachio Danish

See recipe

Course Puff Pastry

Rhubarb Tart

See recipe

Course Plant-Based Ice Cream

Raw Cashew Base (Crème Anglaise Style)

See recipe

Course Plant-Based Ice Cream

Cooked Almond Base (Crème Anglaise Style)

See recipe

Course Plant-Based Ice Cream

Banana and Cardamom Ice Cream

See recipe

Course Plant-Based Ice Cream

Sesame Ice Cream

See recipe

Course Plant-Based Ice Cream

Ice Cream Sandwiches

See recipe

Course Plant-Based Ice Cream

Ice Cream Bonbons

See recipe

Course Plant-Based Ice Cream

Gianduia and Hazelnut Ice cream

See recipe

Course Plant-Based Ice Cream

Caramel and Miso Toffee Sauce 

See recipe

Course Homemade French Desserts

Chocolate Tart in Three Textures

See recipe

Course Homemade French Desserts

Chocolate Hazelnut Caramel

See recipe

Course Homemade French Desserts

Hazelnut Shortbread

See recipe

Course Southern Cuisine

Fried Chicken and Biscuits

See recipe

Course Artisan Ice Creams

Dark Chocolate Ice Cream

See recipe

Course Artisan Ice Creams

Vegan Chocolate Ice Cream with Chocolate Shards

See recipe

Course Artisan Ice Creams

Pistachio Lolly Dipped in Chocolate with Caramelized nuts

See recipe

Course Artisan Ice Creams

Alfajor with Dulce de Leche Ice Cream and Salted Caramel Filling

See recipe

Course Latin Flavors

Butternut squash and chickpea hummus with yuca “fries” and homemade almond flax crackers

See recipe

Course Latin Flavors

Flourless chocolate brownie

See recipe

Course Fundamentals of Chocolates

Mendiants

See recipe

Course Cooking with Insects and Sustainable Proteins

Ripe Plantain Gnocchi, Suri Butter (Palm Weevil Larvae) and Bijao Cream

See recipe

Course Eclairs

Coffee and Almond Eclair

See recipe

Course Conscientious Baja California Cuisine

Bread and Butter Roasted Fruit Pudding

See recipe

Course Christmas Desserts

Kompot (stewed fruit drink) (Poland)

See recipe

Course Molded Painted Chocolate Bonbons

Cassis and Hazelnut Bonbon with Valrhona Tanariva

See recipe

Course Molded Painted Chocolate Bonbons

Tonka Caramel and Gianduja Bonbon with Valrhona Tanariva

See recipe