Pastry and Baking

Course Creative Desserts: Techniques and Textures

Apricot cheesecake

See recipe

Course Creative Desserts: Techniques and Textures

Yogurt with Strawberries

See recipe

Course Creative Desserts: Techniques and Textures

Lyonnaises with Vanilla Ice Cream, Chantilly Cream and Chocolate Sauce

See recipe

Course Creative Desserts: Techniques and Textures

Pa amb oli

See recipe

Course Creative Desserts: Techniques and Textures

Coulant Instant

See recipe

Course Creative Desserts: Techniques and Textures

Frozen coconut

See recipe

Course Creative Desserts: Techniques and Textures

Brined Strawberries

See recipe

Course Creative Desserts: Techniques and Textures

Frozen Lemon

See recipe

Course Gourmet Pastries

Macerated Apples

See recipe

Course Gourmet Pastries

Puff Pastry Dough

See recipe

Course Gourmet Pastries

Ensaimada with Cream

See recipe

Course Gourmet Pastries

Ensaimada Dough

See recipe

Course Gourmet Pastries

Bostock

See recipe

Course Gourmet Pastries

Natural Brioche

See recipe

Course Gourmet Pastries

Brioche Dough

See recipe

Course Creative Pastry Techniques

Chocolate, Raspberry, Strawberry and Balsamic Vinegar Tart

See recipe

Course Creative Pastry Techniques

Mango, Passion Fruit, Orange and Coconut Cake

See recipe

Course Creative Pastry Techniques

Milk Chocolate Gianduja, Orange and Clove Cake

See recipe

Vanilla Powder

See recipe

Green Tea Cake

See recipe

Course Avant Garde Ice Creams

Flourless Chocolate cake

See recipe

Course Avant Garde Ice Creams

Sable Pastry Dough

See recipe

Course Avant Garde Ice Creams

Caramelized Apple Topping

See recipe

Course Avant Garde Ice Creams

Naturally Cooked Apple Topping

See recipe

Course Avant Garde Ice Creams

Roca-Cola Sorbet

See recipe

Course Avant Garde Ice Creams

Vanilla Ice Cream

See recipe

Course Creative Pastry Techniques

Pear, Caramel and Almond Tart

See recipe

Course Avant Garde Ice Creams

Baked Apple Ice Cream

See recipe