Recipes by instructor

Course Creative Desserts: Techniques and Textures

Ninyoyaki

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Course Creative Desserts: Techniques and Textures

Lukewarm almond cake with raspberry sorbet

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Recipes by David Gil

Catalan Cream

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Course Creative Desserts: Techniques and Textures

Apricot cheesecake

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Course Creative Desserts: Techniques and Textures

Yogurt with Strawberries

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Course Creative Desserts: Techniques and Textures

Lyonnaises with Vanilla Ice Cream, Chantilly Cream and Chocolate Sauce

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Course Creative Desserts: Techniques and Textures

Pa amb oli

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Course Creative Desserts: Techniques and Textures

Coulant Instant

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Course Creative Desserts: Techniques and Textures

Frozen coconut

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Course Creative Desserts: Techniques and Textures

Brined Strawberries

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Course Creative Desserts: Techniques and Textures

Frozen Lemon

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Course Gourmet Pastries

Macerated Apples

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Course Gourmet Pastries

Puff Pastry Dough

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Course Gourmet Pastries

Ensaimada with Cream

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Course Gourmet Pastries

Ensaimada Dough

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Course Gourmet Pastries

Bostock

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Course Gourmet Pastries

Natural Brioche

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Course Gourmet Pastries

Brioche Dough

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Course Fresh Filled Pasta

Tortellonis stuffed with duck with figs and raisins

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Course Fresh Filled Pasta

Medaglioni stuffed with cod brandade

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Course Fresh Filled Pasta

Half moon stuffed with burrata and eggplants

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Course Fresh Filled Pasta

Pasta stuffed with prawns, leeks and boletus

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Course Fresh Filled Pasta

Fresh Pasta Dough for Stuffed Pasta

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Course Fresh Filled Pasta

Fresh Pasta Dough for Long Red Pastas

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Course Creative Pastry Techniques

Chocolate, Raspberry, Strawberry and Balsamic Vinegar Tart

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Course Creative Pastry Techniques

Mango, Passion Fruit, Orange and Coconut Cake

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Course Creative Pastry Techniques

Milk Chocolate Gianduja, Orange and Clove Cake

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Course Dim Sum: The Art of the Dumpling

Fried Wanton

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Course Dim Sum: The Art of the Dumpling

Vietnamese Nem

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Course Dim Sum: The Art of the Dumpling

Green Sui Mai

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Course Dim Sum: The Art of the Dumpling

Shrimp Ha Gao

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Course Sous Vide: Fish and Seafood

Loins of Red Mullet Confit

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Course Sous Vide: Fish and Seafood

Baked red prawn with Sinaloan sauce

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Course Sous Vide: Fish and Seafood

Shrimps for salads

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Course Sous Vide: Fish and Seafood

Mexican Pico de Gallo

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Course Sous Vide: Fish and Seafood

Mussels Vinaigrette

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