Beginner

Course Pastry Basics: Doughs

Doughnut (direct method)

Course Pastry Basics: Doughs

Éclair (choux pastry)

Course Pastry Basics: Doughs

Breton Biscuits

Course Pastry Basics: Doughs

M cake

Course Pastry Basics: Doughs

Financier

Course Pastry Basics: Doughs

Coulant

Course Pastry Basics: Doughs

Brownie

Course Pastry Basics: Doughs

EVOO Cupcakes

Course Pastry Basics: Creams

Chocolate Ganache

Course Pastry Basics: Creams

Buttercream

Yema (Traditional creamy Spanish dessert)

Course Pastry Basics: Creams

Lemon Curd

Course Pastry Basics: Creams

Fruit cream with agar agar

Course Pastry Basics: Creams

Almond cream

Course Pastry Basics: Creams

Butterless Pastry Cream

Course Pastry Basics: Creams

Mixed English custard

Course Pastry Basics: Doughs

Ladyfinger

Course Pastry Basics: Creams

Pastry Basics: Creams

Course Pastry Basics: Doughs

Syrup-soaked sponge

Course Pastry Basics: Doughs

Genovese sponge cake

Recipes by Paloma Ortiz

Rajas Tamal

Recipes by Paloma Ortiz

Oaxaca black mole

Recipes by Paloma Ortiz

Cochinita pibil and xnipec sauce

Course Mexican Cuisine

Market quesadillas

Recipes by Paloma Ortiz

Chilaquiles

Recipes by Paloma Ortiz

Tortilla soup

Recipes by Paloma Ortiz

Green sauce (raw and cooked)

Recipes by Paloma Ortiz

Pico de gallo

Course Brazilian Cuisine

Passion Fruit Caipirinha

Recipes by Paloma Ortiz

Red sauce

Course Mexican Cuisine

Avocado

Course Mexican Cuisine

Shrimp Aguachile

Course Mexican Cuisine

Tortillas, totopos and tamales doughs

Course Mexican Cuisine

Nitxamal

Course Modern Catalan Cuisine

Catalan Custard

Course Modern Catalan Cuisine

Brain Salad

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