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

Plastic chocolate (moldable)

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 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