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Recipes by Joanna Artieda
Course Pastry Basics: Creams
Fruit cream with neutral gelatine sheets
See recipe
Course Foundation Chocolate Techniques
Chocolate dip
See recipe
Course Foundation Chocolate Techniques
Couverture or chocolate from scratch
See recipe
Course Foundation Chocolate Techniques
Tempering
See recipe
Course Foundation Chocolate Techniques
Chocolate bar
See recipe
Course Foundation Chocolate Techniques
Plastic chocolate (moldable)
See recipe
Course Christmas Desserts
Buñuelos (fritters) (Mexico)
See recipe
Course Christmas Desserts
Les Quatre Mendiants (France)
See recipe
Course Christmas Desserts
Strudel (Germany)
See recipe
Course Christmas Desserts
Pizzelle (waffle cookies) (Italy / Argentina)
See recipe
Course Christmas Desserts
Ponche de Chirimoya (custard apple punch) (Chile)
See recipe
Course Christmas Desserts
Kahk (biscuits) (Egypt and the Middle East)
See recipe
Course Christmas Desserts
Gingerbread cookies (Germany/The Netherlands/USA)
See recipe
Course Christmas Desserts
Kompot (stewed fruit drink) (Poland)
See recipe
Course Christmas Desserts
Polvorón (shortbread) (Spain)
See recipe
Course Jams, Jellies and Marmalades
Salty Gelée of Fresh Seaweed
See recipe
Course Jams, Jellies and Marmalades
Beetroot and White Tea Gelée
See recipe
Course Jams, Jellies and Marmalades
Seasonal Flower Gelée: Elderflower and Rose Water
See recipe
Course Jams, Jellies and Marmalades
Apricot Compote with Lavender
See recipe
Course Jams, Jellies and Marmalades
Raspberry and Aleppo Pistachio Jam
See recipe
Course Jams, Jellies and Marmalades
Coconut Jelly with Roasted Coffee Beans
See recipe
Course Jams, Jellies and Marmalades
Watermelon, Mint and Chia Seed Jelly
See recipe
Course Jams, Jellies and Marmalades
Tahitian Vanilla Jelly
See recipe
Course Jams, Jellies and Marmalades
Bitter Orange Marmalade with Green
Indian Cardamom
See recipe
Course Jams, Jellies and Marmalades
Banana, Lemonquat and 32% Bean-to-Bar Chocolate Jam
See recipe
Course Jams, Jellies and Marmalades
Citrus Peel Pectin (base)
See recipe
Course Jams, Jellies and Marmalades
Apple Pectin (base)
See recipe
Course Jams, Jellies and Marmalades
Cherry, Passion Fruit and Champagne Jam
See recipe
Course Pastry Basics: Creams
Chantilly + Italian Chantilly
See recipe
Course Creative Fruit Desserts
Fruits of the forest terrine
See recipe
Course Creative Fruit Desserts
Mochi Hoshigaki (caqui)
See recipe
Course Creative Fruit Desserts
Tatin (apple)
See recipe
Course Creative Fruit Desserts
Poire Belle Hélène (pear)
See recipe
Course Creative Fruit Desserts
Macaron of the forest (green pine pinecone)
See recipe
Course Creative Fruit Desserts
Higosier (fig)
See recipe
Course Creative Fruit Desserts
Macedonia 2.0
See recipe
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